Broiled Lobster (butterfly method)

If you want a special occasion dinner, and you want to ‘wow’ your guests or spouse then butterfly broiled lobster is your recipe. It will turn every time great, all that you need is just follow the recipe. The creamy lemon sauce will make it even more delicious. You’ll be surprised how easy it is to make broiled lobster tail – it’s ready in less than 20 minutes – but it’s so much more affordable than getting it out at a restaurant. 

HOW TO BUTTERFLY A LOBSTER TAIL

The best way to broil lobster tails starts with butterflied lobster tails! While this may look complicated, I promise that it’s easier than you probably think.

Here’s how to prepare lobster tails before you cook them:

• Butterfly the lobster. Using kitchen shears, cut down the center of the shell, all the way to the tail, but not cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom.

TIP: It’s fine if you cut through the meat. In fact, it cooks a bit more evenly if you do. The important part is not to cut through the bottom shell, though. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached.

Split the shell. Using your thumbs and fingers to spread open the shell, gently push the lobster meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin.

Push lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top.

Place butterflied lobster tail onto a lined baking sheet. See? Your homemade lobster tails are already starting to look like you got them from a fancy restaurant, even before cooking…

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BUTTERFLIED LOBSTER TAILS

Ingredients

• 4 lobster tails about 4 to 6 oz each
• 1 Tbsp fresh parsley finely chopped, plus more to garnish
• 2 garlic cloves pressed or minced
• 1 tsp Honey mustard
• 1/4 tsp sea salt
• black pepper to taste
• 1 1/2 Tbsp melted butter
• 1/2 of fresh lemon juice
• 4 Tbsp unsalted butter divided

Instructions

• Defrost the lobster tails.
• Preheat oven to Broil on high heat with rack in the center of the oven. Place the rack so the top meaty portion of the lobster tails is about 6″ away from the top heating element.
• In a small mixing bowl, combine the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp honey mustard, 1/4 tsp salt, pinch black pepper, 1 1/2 Tbsp lemon juice and 1 1/2 melted butter . Stir to combine then spoon it all over the lobster tails. Dot the top of lobster tails with 2 Tbsp of butter.
• Arrange lobsters in a rimmed oven-safe casserole and place under the preheated oven broiler to broil 10-11 minutes or according to the lobster tail size chart below. The finished lobster should be white and opaque in the center and register at least 145˚F on an instant read thermometer.
• How to Make Lobster Dipping Sauce:
• As soon as lobster tails come out of the oven, transfer to a serving platter. Pour drippings from the pan into a small saucepan over medium heat. Melt in 2 Tbsp butter and remove from heat just as soon as the mixture starts simmering. Spoon the lobster butter sauce over the tails and serve. You can also serve the sauce in ramekins on the side for dipping.

Notes

HOW LONG TO COOK LOBSTER TAIL IN THE OVEN
This recipe calls for about 10 minutes of cook time – which will vary a bit based on the size of your lobster tail, your oven, and if you preheat the broiler fully before adding lobster tails to oven.

If you have a very large lobster tail it will take a bit longer – but smaller tails should be perfect at around 10 minutes.

Like most seafood, when overcooked, lobster and lobster tail is just a mess.

It is really a shame because it’s so expensive- it ought to always taste fabulous!

These tips will keep your lobster tender, delicious, slightly sweet and not too fishy or gummy and tough.

HOW TO TELL WHEN LOBSTER IS COOKED
You can tell a lobster tail has fully cooked when it turns opaque, white, and the shell turns bright red – and the meat has reduced slightly and become firmer.

To ensure your lobster tail is perfectly cooked, insert a digital meat thermometer into the fattest part of the lobster tail (take caution to keep the thermometer away from the shell.)
Fully cooked lobster will be 140-145 degrees internal temperature.
Your lobster shell will turn bright white and red when cooked, but look to the meat inside for the most reliable indication. If your lobster still looks grey it’s not cooked – if it is white and pink, it’s done.