Ingredients for Lobster Tails
- Lobster tails – about 4 to 6 oz each (or larger).
- Parsley – adds fresh flavor and color
- Lemon juice – brightens up the lobster meat and pairs really well with seafood.
- Dijon mustard – adds depth of flavor and makes these taste gourmet
- Garlic – infuses into the butter so you’ll savor every bite
- Olive oil and butter – form a rich dipping sauce for the lobster meat
How to Buy Lobster Tails:
Before a holiday, lobster tails tend to go on sale along with Crab Legs and Filet Mignon, so keep an eye out for that at your local grocery store.
- Cold Water vs. Warm Water Lobster – Look for cold water lobster tails that have whiter meat and are more tender because they are grown slowly in cold waters.
- Avoid Discoloration – the lobster meat should not have black spots or discoloration. Also, avoid lobster tails that are grayish in color.
How to Thaw Lobster Tails:
If the lobster tails are frozen, thaw them overnight in the refrigerator or quick thaw by placing the lobster tail in a plastic bag, then in a bowl of cold water for 30-60 minutes, or until the lobster is flexible and no longer frozen. Then, drain well and pat dry with paper towels.
Tools you will need
- Kitchen Scissors – to cut through the shell.
- Casserole dish – any broiler-safe dish or skillet will work.
- Garlic press – makes the job easier, or you can finely mince.
- Saucepan – to heat pan drippings for the sauce
- Thermometer – to ensure perfect doneness
Broiling Time Chart for Lobster Tails
Make sure to broil lobster tails at least 6 inches away from the top heating element (the top of the lobster meat should be 6″ away) for the most even cooking and to prevent scorching. If using large lobster tails, it is a good idea to lower them even further away, about 8 inches away from the top heating element.
