Lobster is a great dish, it’s pretty pricey in a restaurant but you can save a ton of money and still eat this delicacy without breaking the bank. You can usually find lobster tails on special and with 15 minutes of prep to pull the meat out then cook the tails, it’s a quick meal that you can cook up while you’re waiting for steaks to finish on the grill.
Prepping the Lobster
Take your lobster tails and run them under cold water to rinse them off, then cut 2 lines down the back of the lobster tail about 1/4-1/2 inch apart, and crack off at the base (flipper area) of the tail.
Pull the meat up out of the cavity and squeeze the tail below, which will help to keep the meat up so it cooks evenly and makes it look nice on the plate. Brush them with some clarified butter and arrange on foil lined cookie sheet.
With oven preheated to the “broil” setting, cook tails about 1 minute per ounce of lobster tail.
Make one lengthwise cut down the lobster tail, skew with metal skewer (helps to heat the meat in the middle so that the outside doesn’t burn before its cooked.
Brush the meat with clarified butter and the bottom side of the tails with vegetable oil. Cook for about 1 minute per ounce
Clarified Seafood Butter:
- 4 Sticks Butter
- 2 Tbsp Lemon Zest
- Few Shakes of Old Bay Seasoning
- Few Shakes Garlic Salt (Garlic Powder will also work)
Melt down butter and then let stand for 5 minutes in glass bwol. Using a spoon, remove the foam from the top of the butter. Place the Lemon Zest and seasonging in small bowl. Pour JUST the clarified butter over the lemon zest and discard the milk solids left in the bottom of the glass.