Updated: Sep 1
Our broiled lobster tails are the right addition to any dish of you like surf and turf or simply enjoy the sweet taste of a succulent lobster tail grilled to perfection in minutes.
4 - 5 Oz Lobster Tails
1 Teaspoon Salt
½ Cup Select Spice Garlic Sauce
1 Wedged Lemon
2 Teaspoons Chopped Parsley
3 Tablespoons Minced Garlic
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. Using your thumbs and fingers 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. Continue to open up the shell until it separates from the meat on the sides. Slightly push together the empty shell underneath and place the row of meat on top.
Place butterflied lobster tail onto a lined baking sheet.
Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.
Mix the garlic butter, salt and fresh garlic. Brush the mixture over the lobster meat.
Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)
Finish your lobster tails with lemon wedges and fresh parsley. You can also serve with melted butter on the side.