Broiled Lobster Tails
Broiled lobster tails are a very elegant and amazingly simple meal to prepare. Honest moment coming: I've never really liked lobster tails much, but I figured out why. I've never had them cooked correctly. If they're overcooked, they become much like shrimp: dry, tough, chewy. BUT, when you cook them right, they are tender, moist and succulent! Knowing how family-focused I am, I have decided that lobsters and shrimp are cousins. They are obviously very closely related!When you do order lobster tails at a restaurant, you can guarantee that you will pay premium dollar, even if they aren't cooked well. But when you cook them at home, they are a fraction of the cost, with way more flavor! Ok, enough talking....time to watch!
- 5 medium lobster tails, cleaned
- blackening seafood spice
- 1 cup clarified butter (see below)
- olive oil
- Clean lobster tails.
- Brush olive oil and butter over lobster tails and generously sprinkle seasoning on lobster tails.
- Broil lobster tails in center rack of oven on 450 degrees for 10 minutes.
- While lobster tails are in the oven, prepare clarified butter.
- Slowly melt 2 sticks of butter until the fat begins to separate. You will see the fat "float" to the top.
- Carefully skim off the fat from the top.
- Pour remaining butter through a very fine sieve (or a coffee filter) to remove any remaining fat.
- Stir in 1 Tbsp seasoning. Serve with lobster tails.