Broiled Lobster Tails: An Intimate Dinner for Two

There’s something undeniably romantic about sharing lobster. I remember one Valentine’s Day, years ago, when a blizzard trapped my husband and me indoors. We decided to make the best of it, splurging on two beautiful lobster tails from the local market. The warmth of the oven, the rich aroma of butter and lemon, and the quiet satisfaction of cracking into those succulent tails – it was a perfect, cozy memory forged amidst the snowdrifts. Lobster always brings me back to that feeling of simple, shared joy.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 2
• Dietary Type: Pescatarian

Ingredients

• 2 quarts water
• 2 tablespoons salt
• 2 (8 ounce) frozen lobster tails
• 2 tablespoons butter, melted (or 2 tablespoons margarine, melted)

For the Lemon Butter Sauce:

• 1/2 cup butter
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh parsley
• 1/4 teaspoon hot sauce

Equipment Needed

• Large saucepan
• Kitchen scissors
• Long metal skewers
• Broiler pan with rack

Instructions

1. In a large saucepan, bring the water and salt to a rolling boil over high heat. The amount of water ensures the lobster tails are fully submerged and cook evenly.
2. Add the frozen lobster tails to the boiling water. Return the water to a boil as quickly as possible.
3. Once boiling again, reduce the heat to a simmer. Cover the saucepan and simmer until the lobster tails are cooked through, about 12 minutes. Don’t overcook them, or they will become tough and rubbery. The shells should turn a bright red, and the meat should be opaque.
4. Drain the lobster tails thoroughly in a colander. This step is crucial to prevent soggy tails.
5. Using clean oven mitts or a potholder to protect your hands, carefully hold each lobster tail. Use kitchen scissors to cut down both sides of the lobster tails. Cut through the thin undershell covering the meat, exposing the lobster flesh. Be careful not to cut into the meat itself.
6. To prevent the lobster tails from curling during broiling, insert a long metal skewer lengthwise through each tail. Start from the meat side, pushing the skewer through to the shell side, then back through the shell and meat at the opposite end. This keeps the tails straight and ensures even cooking.
7. Set your oven control to broil and/or 550 degrees Fahrenheit (288 degrees Celsius). Make sure the broiler rack is positioned correctly, usually the top rack of the oven.
8. Place the lobster tails meat side up on a rack in a broiler pan. This allows the heat to directly reach and cook the exposed meat.
9. Brush the lobster meat generously with the melted butter (or margarine). This adds flavor and helps the lobster brown beautifully under the broiler.
10. Broil the lobster tails with the tops approximately 3 inches from the heat source for 2 to 3 minutes. Watch them very carefully to prevent burning. The lobster meat should turn opaque and slightly golden brown. Alternatively, the lobster tails can be grilled over a hot grill/barbecue for the same amount of time, monitoring closely.
11. While the lobster broils, prepare the Lemon Butter Sauce. In a small saucepan or microwave-safe bowl, melt the remaining 1/2 cup butter.
12. Once the butter is melted, whisk in the lemon juice, snipped fresh parsley, and hot sauce. The hot sauce adds a subtle kick that balances the richness of the butter and lobster.
13. Serve the broiled lobster tails immediately with the Lemon Butter Sauce. Drizzle the sauce generously over the lobster meat.

Expert Tips & Tricks

• For the most succulent lobster, consider thawing the tails in the refrigerator overnight before cooking. This allows for more even cooking.
• If you don’t have metal skewers, you can skip that step, but be aware that the tails might curl slightly.
• Watch the lobster tails carefully while broiling. Broilers can vary in intensity, so adjust the cooking time as needed to prevent burning.
• For a richer flavor, add a clove of minced garlic to the melted butter used for brushing.
• Don’t discard the lobster shells! They can be used to make a flavorful seafood stock for soups or sauces.
• If your lobster tails are particularly large, you may need to increase the simmering and broiling times slightly. Check for doneness by inserting a fork into the thickest part of the meat; it should be opaque and firm.

Serving & Storage Suggestions

Serve the broiled lobster tails immediately while they are hot and tender. Present them on a platter garnished with lemon wedges and sprigs of fresh parsley. The Lemon Butter Sauce should be served alongside for dipping or drizzling.

Leftover cooked lobster can be stored in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold in salads or sandwiches, but can also be gently reheated. To reheat, wrap the lobster tail in foil with a little butter and bake in a preheated oven at 300°F (150°C) until warmed through. Avoid microwaving, as it can make the lobster tough. Freezing cooked lobster is not recommended as it significantly degrades the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	807 kcal	N/A
Calories from Fat	554 kcal	N/A
Total Fat	62g	94%
Saturated Fat	37g	185%
Cholesterol	337mg	112%
Sodium	7995mg	333%
Total Carbohydrate	7g	2%
Dietary Fiber	0g	0%
Sugars	0g	1%
Protein	55g	110%

Note: Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

• Garlic Butter: Infuse the melted butter with minced garlic for an extra layer of flavor.
• Herb Butter: Add chopped fresh herbs like thyme, rosemary, or oregano to the butter sauce.
• Spicy Lobster: Increase the amount of hot sauce in the lemon butter or add a pinch of cayenne pepper.
• Wine Reduction: Reduce a dry white wine with shallots and herbs, then whisk into the lemon butter for a more sophisticated sauce.
• Grilled Lobster: Instead of broiling, grill the lobster tails over medium heat for a smoky flavor.
• Dairy-Free Option: Use plant-based butter alternatives for the melted butter and lemon butter sauce. Coconut oil can also be used for a subtle tropical twist.

FAQs (Frequently Asked Questions)

Q: How do I know when the lobster tails are done?
A: The lobster meat should be opaque and firm to the touch. The shell will turn a bright red color. Use a fork to test for doneness; it should flake easily.

Q: Can I use fresh lobster tails instead of frozen?
A: Absolutely! Reduce the simmering time by a few minutes as fresh tails cook more quickly.

Q: What if I don’t have a broiler pan?
A: You can use a regular baking sheet, but elevate the lobster tails on a wire rack to allow for better air circulation and even cooking.

Q: Can I make the lemon butter sauce ahead of time?
A: Yes, you can prepare the lemon butter sauce up to a day in advance. Store it in the refrigerator and reheat gently before serving.

Q: How do I devein a lobster tail?
A: After cutting open the undershell with scissors, you can easily remove the dark vein that runs along the back of the tail with the tip of your knife.

Final Thoughts

Broiled lobster tails are a simple yet elegant dish perfect for a special occasion or a romantic dinner. Don’t be intimidated – with these easy-to-follow steps, you can create a restaurant-quality meal in the comfort of your own home. Share your feedback and photos with us after trying this recipe! Consider pairing the lobster with a crisp white wine and a side of asparagus or roasted potatoes for a complete and unforgettable meal. Bon appétit!