Lobster tails, once reserved for either special occasions or restaurant dining has become a mainstream yet still indulgent, option that today is readily available at local supermarkets. A perfect accompaniment to any dinner or get together, lobster meat is making an appearance in appetizers, soups, salads, main dishes and even cocktails.
With a variety of ways to cook lobster tails: baking, steaming , grilling, broiling, smoking and even deep frying, the preparation of this mild flavored, medium textured meat is versatile and easy. By far, my favorite way of preparing lobster tails is broiling. One of the quickest and most flavorful ways to cook lobster tails. A method widely used in low fat cooking, broiling uses high heat (500 degrees F.) and a short amount of time to impart great taste and visual appeal. It is a preferred way of cooking thin cut meats, poultry, seafood and vegetables.
You can also broil using a dry heat method. A style of cooking where you set the stove on high heat and cook the proteins on a dry (non-oiled) cast iron or non-stick pan. Both types of broiling can create a large amount of smoke, so it is important that you have good ventilation especially when using the dry heat method.
Using the oven method to cook the lobster tails, my Lobster Tails with Jalapeno Butter recipe is not only quick and easy, but is a perfect way to pair with steak or chicken to create a great tasting and slightly spicy surf ‘n turf.
Lobster Tails with Jalapeno Butter
4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
11/4 cup Clarified Jalapeno Butter
Preheat the oven broiler.
Using kitchen shears , cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 8 to 10 minutes or until the lobster meat is opaque. Place the remaining clarified butter in a dipping bowl to accompany the lobsters when serving.
Clarified Lemon Butter:
3 sticks unsalted butter, cut into 1/2-inch pieces
2 Jalapenos, seeded, finely minced
1 teaspoon paprika
pinch black pepper(if you don’t want spice, add zest of 2 lemons instead)
In a small, heavy bottomed saucepan, heat the butter over medium-low heat.
Pour the mixture into a glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Note: the butter will separate leaving a clear yellow liquid on top (clarified butter) and chunkier solids on the bottom. Place the jalapeno in small bowl and pour the clarified butter over the jalapenos. Discard the milk solids.