Broiled Lobster Tail
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
2 servings
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Calories
285 kcal
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Course
Main Course
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Cuisine
American
Broiled Lobster Tail
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Broiled lobster tail with a simple garlic butter sauce is a delightful seafood dish!
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Ingredients
- 2 lobster tails 4 to 8 ounces, cold water
- 4 tablespoons butter salted, divided
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh parsley
- 2 Lemon wedges
Instructions
- Pre-heat the oven broiler to high heat, and adjust the oven rack 4 inches from the broiler.
- Use kitchen shears to butterfly (see notes for details) and clean lobster tails. Remove the digestive tract and rinse off.
- Place butterflied lobster tail in a baking dish or broiler pan with the shell side down. Set aside.
- In a small microwave safe dish, melt 2 tablespoons butter in microwave by heating for 20-30 seconds. Reserve remaining 2 tablespoons of butter.
- Stir in minced garlic and fresh, finely chopped parsley.
- Carefully spoon butter mixture over lobster meat. Reserve some for after cooking.
- Add 1 tablespoon of reserved butter to the top of each lobster tail.
- Place lobster tail in oven and broil 4-5 inches from heat for around 1 ¼ minutes per ounce (one minute and 15 seconds per ounce). If broiling large tails, broil farther away from the heat source (approximately 6-8 minutes)
- Remove from oven, use a meat thermometer to test doneness (140°F) or check that meat is no longer translucent, but rather white or opaque.
- Remove from baking dish and serve with remaining butter and a squeeze of lemon.
Notes
- If cooking a lobster tail larger than 9 ounces, move the oven rack to the middle of the oven. If lobster meat is slightly pink, this just means it is from a female lobster, nothing to worry about.
- To Butterfly the Tails
- Place tails on a cutting board, shell side up. Cut a line through the center of the shell toward the fins.
- Devein the tail by cutting a little bit down the center of the meat and carefully remove the dark vein running down the center of the tail.
- Flip the tail over and press down on the center all along the bottom of the tail with your thumbs (AKA ‘cracking the ribs’). Flip the tail back over.
- Insert your thumb between the shell and the meat, and loosen the meat, detaching it from the sides. Be careful so you don’t cut your fingers on the sharp shell.
- Loosen the sides and lift the meat up and out of the shell, and set it on top of the shell, while keeping it attached to the base.
Nutrition Information
Show Details
Calories
285
(14%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
141mg
(47%)
Sodium
472mg
(20%)
Potassium
275mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
710IU
(14%)
Vitamin C
57.7mg
(64%)
Calcium
88mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285 | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 141mg | 47% |
| Sodium | 472mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 57.7mg | 64% |
| Calcium | 88mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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