Easy Broiled Lobster Tails #shorts

By Natasha's Kitchen · 15 min

Ingredients

Instructions

1. Butterfly the lobster tails: cut through the top shell with kitchen scissors up to the base of the tail, snipping the top of the meat as you go.
2. Flip the tail, crack the ribs in the centre of the see-through underside to help open the shell.
3. Open the shell with your thumbs and fingers, loosen the meat (remove the vein if present) and lift it, keeping it attached at the base. Press the shell together and rest the meat on top.
4. Set the oven rack in the upper third or centre so the lobster tops are at least 6 inches from the element, and preheat to broil on high.
5. In a small bowl, mix 1 tablespoon parsley, 2 pressed garlic cloves, 1 teaspoon Dijon mustard, ¼ teaspoon fine sea salt, â…› teaspoon black pepper, 1½ tablespoons olive oil and 1½ tablespoons lemon juice.
6. Arrange the tails in a 9x13 or 8x12 inch roasting pan. Spoon the sauce evenly over the tops and dot each tail with ½ tablespoon butter, cut into small pieces.
7. Broil on high for 10 to 11 minutes, adjusting for tail size. The meat is done when it is opaque and white in the centre and reads 145°F on an instant-read thermometer.
8. Transfer to a platter and garnish with extra parsley if you like.
9. Make the garlic lemon butter: drain the drippings from the pan into a small saucepan, add the remaining 2 tablespoons butter, bring to a simmer and remove from the heat. Pour over the tails or serve as a dip.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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