Free Recipe, Mediterranean Seafood and Fish
Lobster Tail
Makes 4 servings
Dive into a sea of flavor with lobster tails! These ocean treasures bring a touch of luxury to any meal, with their tender, juicy meat and rich, buttery taste. Whether you’re a seafood lover or aiming to impress, cooking lobster tail is easier than you think. So, grab your apron and let’s create some lobster magic!
INGREDIENTS
4 (8 to 10-ounce) lobster tails (thawed in the fridge overnight if previously frozen)
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted
1 to 2 large garlic cloves, minced as finely as possible
1 lemon, zested and halved
1 heaping tablespoon finely chopped parsley leaves
½ teaspoon sweet Spanish paprika
½ teaspoon red pepper flakes or Aleppo pepper, or more to your liking
Kosher salt
INSTRUCTIONS
1. Place a rack in the top third of the oven, 6 inches from the broiler. Turn on high broil (500°F).
2. Put the lobster tails on a cutting board with the shell up and the thicker end facing you. Starting at the thicker end, cut the shell center lengthwise with excellent kitchen shears. Stop at the tail.
3. Spread the shell open and use your thumbs to separate the flesh from the shell. Carefully draw the lobster meat toward you, leaving the tail fan intact. Rest it on the shell. Repeat with remaining lobster tails.
4. Mix olive oil, melted butter, garlic, ½ lemon juice, parsley, paprika, red pepper flakes or Aleppo pepper, and a pinch of salt in a small bowl. Whisk well. Pour half the sauce into a small bowl to serve.
5. Spread lobster tails on a sheet pan with the flesh facing you. Apply remaining sauce to lobster tails.
6. Broil the sheet pan until the meat is opaque and gently browned. This takes 1 minute per ounce of lobster tail, or 7–10 minutes overall, depending on size.
7. Serve broiled lobster tails on a plate. Arrange wedges of the remaining lemon half on the platter. Brush additional sauce on the lobster to coat the flesh. Sprinkle with lemon zest and serve immediately with the leftover sauce in a small bowl for dipping.
This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here
