This presentation of Atlantic Lobster Tail is sure to win over even the most discriminating dinner guests. Using an oven broiler, I show you how to prepare an Atlantic lobster tail “Steakhouse-Style.”
The result is a dish perfect for that special-occasion, when you’re pulling out all of the stops. This broiled lobster tail can be served with traditional steakhouse-style sides like Cesar salad and a baked potato, but for a different and more luxurious twist, I’m serving it with a Stir Fried Baby Bok Choy and Pickled Radishes, as well as a Creamy Risotto. Click the link for the complete recipe and high definition instructional video.
High Definition Video on How to Broil an Atlantic Lobster Tail:
Prep Time: 15 Minutes
Cooking Time: 4 – 6 minutes, depending on the size of the lobster tail
Servings: 4 (one tail per serving)
Lobster Tail Ingredients:
- 4 Atlantic Lobster Tails (about 4 – 6 oz each, or 113g – 170g)
- 1 cup of clarified butter (recipe here)
- 1 tsp of paprika powder
- 1 Lemon
- Salt and Pepper to taste
Lobster Tail Broiling Directions:
- Lay out your lobster tails on a flat working surface, like a cutting board as such:
- Using your sharpest cutting scissors or shears, cut along the top of the tail, lengthwise down the tail. Start from the opening, and cut all the way to the last link in the tail, without cutting through the tail itself
- Flip the tail over and make cuts in the strong membrane (these look like rungs on a ladder) that runs across the width of the tail. This will make it easier to open the top of the tail to pull the meat up through, as these ‘rungs’ provide rigidity to the tail
- Using your middle and index finger, insert them into the opening in the tail and use your fingers to push up on the lobster tail meat until it’s fully pulled up through the incision you made in step 2, above
- There will be a dark ‘vein’ visible that runs down the length of the tail. Remove and discard this vein
- The lobster meat tail should rest on the top of the now empty shell, as depicted below:
- Once the lobster meat is pulled through, brush the lobster meat with clarified butter, and sprinkle with paprika powder, salt, and a touch of pepper
- Place lobster tails on cookie sheet, and place 6″ (15 cm) under broiler for 4 to 6 minutes (but not much longer than this!). Once the tail has just a hint of color on the top, the rest of it is sure to be cooked through, so remove from the oven at the first hint of color
- Remove and serve immediately with side dishes such as Stir-Fried Baby Bok Choy and creamy Risotto
- Squeeze the juice of a lemon wedge into the remainder of the clarified butter, mix, and pour the clarified butter into small bowls for each serving. Your dinner guests will enjoy dipping their lobster meat into this lemon-flavored butter.
I paired this dish with a Louis Jadot Chardonnay (~ CAD$18). It’s a crisp white wine that works well with this combination of rich and decadent seafood.
From the LCBO web site:
Clear pale yellow colour; inviting aromas of apple, citrus and white nut with floral, vanilla and mineral notes; dry, medium body, well balanced and lively on the palate with refreshing acidity; flavours of pear, apple/citrus fruit, with notes of mineral and nut on the finish.
Serve with creamy pasta, roasted chicken, mussels or grilled fish and white meats such as pork or poultry.