Broiled Lobster Tails

Photo Courtesy of goyumcha

Broiled lobster tails recipes give a pretty presentation, and are great for surf & turf.

Turn the broiler on low to pre-heat it.

If the tail is frozen, thaw it completely. See the how to cook frozen lobster tails page for how to do this.

If the tail is not pre-prepared, cut the underneath, soft shell away using scissors so the meat is showing. Cut along the edge of the soft shell, where it joins the hard shell, and lift it away, leaving the fins in place. If you wish, you can brush the lobster meat with clarified butter, or flavoured butter, such as lemon butter on the lobster meat.

Here's the secret to keeping the meat from drying out: put a couple of tablespoons of water or dry white wine in the bottom of the baking pan. Only a couple, though, any more and you'll be steaming instead of broiling the lobster tail.

Put the prepared tail in a shallow baking pan, meat side down. Place the pan on an oven rack in the middle of the oven. If the rack is too close to the broiling element, the side of the lobster closest to the element will burn, without cooking the meat all the way through. If it's too far, it won't cook at all. Broil for 2 minutes with the shell side up.

Turn the tail so that the meat side is up, and continue cooking. Depending on the size of the tail, it will need between 5 minutes and as much as 20 minutes. The best thing is to keep the oven door ajar, and keep your eye on it. When the top of the tail is golden, and the meat through the tail is an opaque white, then it is done.

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