Broiled Lobster Tail Recipe - Lobster Tails Cooking Instructions

Spiny Lobster Recipe Cooking Instructions

• Preparation Time - 20 minutes
• Cooking Time - 25 minutes
• Servings - 2

This lobster tail dish is for tails that are 7 to 8 ounces each tail. Larger or smaller tails will have slightly different cooking times. Every three ounces of lobster tail needs four minutes in the water to be fully cooked.

For frozen lobster tails set out a bowl filled with cold water, exactly 2 quarts. Add a tablespoon of salt to the water and stir it until it dissolves. Submerge the frozen lobster tails in the water solution and then add several ice cubes. After a half an hour, the lobster tails should be fully defrosted.

The hard part of cooking lobster is not the seasoning or even perfecting a recipe, it is getting through the shell. You will need to open the shell on the tail and then pull the meat of the lobster through the incision. Depending on the age of the lobster, the shell can be very thin and easy to manipulate, or extremely hard and put up a strong fight. If you happen to encounter a very hard shell, make sure you take precautions to avoid painful accidents. For those who eat lobster on a regular basis, consider buying shell cutting scissors. A lot of people think that too much lobster is bad for your health, but there are only 129 calories in lobster per cup of meat. They also have zero carbs which make them a great choice for those looking to lose weight on a keto diet plan.

Required Ingredients

• 8 Tbsp unsalted butter
• Pinch of salt
• 2 fresh or frozen slipper lobster tails weighing 6-8 ounces each
• 1 teaspoon washed and chopped fresh parsley
• 1/4 cup unsalted raw hazelnuts
• 2 Tbsp fresh minced shallots
• 1/4 teaspoon fresh grated lemon zest

Cooking Your Broiled Lobster Tails

If you are going start with slipper lobster cooking of frozen lobster tails, follow the instructions listed above for defrosting. While that is set aside and getting soft, let’s start on the hazelnut brown butter sauce preparation.

1- Toast the hazelnuts by placing them in a clean skillet set to medium-high over a gas flame. There is no need for oil or butter, dry toasting is best for our recipe. Once the nuts have taken on light brown color and started to give off a nutty fragrance, remove them from the stove and allow them to dry on a clean kitchen towel. Gently agitate the nuts on the towel to get rid of the paper-like skin. Once they are clean, use a large, sharp butcher knife to chop them into small pieces.

2- Next, brown the butter by melting the butter in a stainless steel saucepan over a medium gas flame. Stainless steel makes it much easier to see when the butter browns as opposed to a dark non-stick pan. The butter will first foam, once it does the bubbles will recede as the solids from the butter hit the bottom of the pan. It is these milk solids that you want to brown. Once the butter browns and lends the kitchen a mild nutty scent, turn off the pan.

3 - After the milk solids have browned, strain the mixture through a cheesecloth to get rid of the chunks of milk solids. Set aside two tablespoons of the butter for later use. Instead of worrying about the calories in the butter, just remember that lobster calories are minimal enough to offset any calories in this delicious topping.

4 - To finish the sauce, add your chopped nuts, parsley, a pinch of salt, shallots, and fresh lemon zed to the brown butter solution. Mix gently and set aside to cure.

5 - Now onto the hard part, the lobster tails. Preheat the broiler on your oven and place a rack in the middle position. Take a layer of foil and cover the pan you use for roasting your lobster tails. To cut your tails, use a pair of seafood scissors or strong kitchen shears to cut lengthwise through the lobster tail shell.

If the shell is proving difficult, turn the lobster tail upside down and break the translucent bottom by squeezing. Once there is an opening, pull the sides of the shell open an inch and a half or two. Wiggle the meat of the lobster tail out from the shell with your finger. Pull this meat through the crack in the shell while still keeping the meat attached. The meat should sit on top of the shell, not inside or falling off. Once you have completed this step, place your tails in the pan.

6- Take your brown butter and wipe down your lobster tails before you broil them. Make sure that you get as much of the exposed meat with the plain brown butter you set aside as possible. Allow the lobster tail to cook for at least 8 minutes or as long as 10 minutes until the shells of the lobster are a bright and vibrant red. If you have a meat thermometer, make sure the inside temperature is 145°F to signify that the dish is fully cooked.

7- Now for the moment you have been waiting for, serving your cooked lobster tail. Take them from the oven and arranges them on plates. You can serve them with a nice plate of pilaf or over steamed veggies. Drizzle them in your browned butter sauce and set the rest on the table for easy dipping.

Fun Facts While You Wait

The lobster tails will take about 10 minutes to cook, in the meanwhile you can read up on some interesting lobster nutrition facts. This healthy meat from the sea is a rich source of selenium and copper. It also has a high concentration of vitamin B12, zinc, vitamin E, phosphorus, magnesium, and a small concentration of omega-3 fatty acids.

Lobster tails do contain cholesterol, however the broiled lobster tail calories in a 8 ounce tail top out around 170 calories. Yes, that’s right, the whole tail which features less protein and calories than a steak only has  a handful of calories. When it comes to lobster tail nutrition, you can consider this natures perfectly packaged portion of healthy proteins all in one place. While you are thinking about how to spend the calories you saved on dessert, I’ll take this moment to remind you to check your lobster tails in the oven!