Broiled Lobster Tails

January 1, 2014

Ingredients

• 4 lobster tails, about 5 oz. each
• 4 Tbsp butter
• 2 Tbsp. Olive oil
• 2 Tbsp. Fresh lime juice
• 1 Tbsp Fresh chopped dill
• ½ teaspoon Paprika
• ¼ teaspoon White pepper

Instructions

1. In a small pan, combine butter, olive oil, lime juice, dill, paprika and pepper. Melt and stir together.
2. Defrost tails and bring to room temperature.
3. Preheat the broiler to 500 F.
4. Using sturdy kitchen scizzors, cut through the membrane on the bottom of the tail, cutting close to each side of the shell up to the last joint. Leave the tail attached to the shell at tail end.
5. With a sharp knife, cut down the center of the meat lengthwise, but not all the way through the meat.
6. Using a meat tenderizing hammer, smash the shell at the thickest part, and again halfway down. This will help it lie flat in the broiling pan, and allow more basting sauce to penetrate.
7. Rinse the shells to remove any shell debris.
8. Just before broiling, baste both sides thoroughly.
9. Place the tails in a baking pan, meat side up, and put 1/2 cup or so of water in the bottom of the pan. The steam will help the tails to stay moist and not dry out too much.
10. Broil 6 minutes or until meat is opaque. (For 6 to 8 oz tails, broil 8 to 10 minutes.)
11. Optional: remove tails from shells and brush with butter mixture. Retain excess basting liquid to serve warm for dipping.
12. Prepare drawn butter for those who prefer it. (Our crowd preferred the seasoned sauce.)
13. Serve with Sean’s Caesar salad and bread.
14. Two 5 oz. tails serves two generously. Most people could only eat one.