I am no longer a lobster tail making virgin! I must admit that they have always intimated me. I still cannot believe how quick and easy they were to prepare. You will love my recipe…or more of my “how to” for Broiled Lobster Tails. I got these beauties from The Carolina Meat & Fish Co.
With a sharp knife or kitchen shears, cut a straight line down the center of the top of the shell. If you do not own kitchen shears…you should…click here to get a pair!
Pull the flesh out from the center cut so that it lays on top of the shell. Place a wedge of lemon underneath the flesh and the bottom of the shell. This will not only add flavor, but will also help keep the meat on top of the shell.
Remove the vein. Top each tail with 2 pats of butter and a sprinkling of fresh parsley flakes.
Turn on the broiler. Place lobster tails on a baking pan or this flat cast iron pan from Lodge. Click here to grab one.
Place under broiler for about 8 to 10 minutes. The tail is fully-cooked when the meat turns opaque. Serve with additional lemon wedges and drawn butter. ENJOY!!!
You can also choose a smaller lobster tail and serve as Surf and Turf with your favorite steak!