Broiled Lobster Tails with Garlic Dijon Butter
photo credit: Dontrey Britt-Hart
4 lobster tails (about 6 oz each)
4 small cloves of garlic, minced
2 heaping teaspoons parsley, chopped
1 ½ tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon sweet smoked paprika
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon black pepper
6 tablespoons unsalted butter
Dash cayenne pepper (optional)
Grated Parmesan cheese
Instructions:
1. Preheat the broiler to high.
2. Mix the dry spices in a small bowl and set aside.
3. Rinse the lobster tails in cold water and place them on a cutting board. With kitchen scissors or a sharp knife, carefully cut the top of the lobster shell down the middle from the tip to the tail on the curved side, avoiding the meat.
4. Carefully pry the shells apart to expose the meat and sit on top of the shell.
5. Place the lobster tails on a baking sheet or in an oven-safe dish.
6. Using a small pinch, sprinkle each tail with the spices. Save the remaining dry spices for the butter sauce.
7. Cut two tablespoons of butter into small pats and divide among the four lobster tails.
8. Place in the oven on an upper middle rack.
9. Broil until meat is opaque in the center, about 8-10 minutes. Remove from oven.
10. Dust each lobster tail with a light layer of grated Parmesan and serve immediately with the Garlic Dijon Butter* and a sprinkle of fresh, chopped parsley (*see next steps).
11. While the lobster is cooking, prepare the Garlic Dijon Butter. Melt 4 tablespoons of butter with ½ tablespoon olive oil in a saucepan over medium to low heat. Add the minced garlic, stirring for approximately two minutes, until soft.
12. In a small bowl, mix one heaping teaspoon of parsley, Dijon mustard, dry spices, lemon juice, one tablespoon of olive oil, and melted garlic butter. Stir well.
Kudos to the Chef!
My Two Cents:
These Broiled Lobster Tails with Garlic Dijon Butter will surely wow your family, friends, and guests with their restaurant-quality presentation in a fraction of the time, 10 minutes to be precise. They’ll call you chef de cuisine and vie for their next reservation after one buttery bite.
Wedges of extra lemon are always a perfect accompaniment to seafood.
Fully cooked lobster will have an internal temperature of 135 to 140 degrees F.
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