- Preheat the broiler.
- Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with garlic butter.
- Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Drizzle meat with lemon juice if desired or simply garnish with lemon wedges to serve.If frozen, thaw first.
If serving them with steak (“Surf and Turf”) a 4-5 ounce tail is the right size.
For this dish, you will need the following:
½ stick of butter
6 minced cloves of garlic
½ cup of olive oil
2 tablespoons of lemon juice
The best way to prepare this is to steam cook your lobster. Place a bit of the olive oil in a frying pan with a cover and put your lobster tails in. Try and pull the meat out of the shell a bit before doing so. Steam your lobster until the meat is white and opaque, then remove from the shell and cut into pieces that are about a half an-inch long. In another pan (or the same pan if you wish), combine the above ingredients and mix. Then, place the lobster in the sauce and sauté the entire concoction for one to two minutes. For added effect, sprinkle it with minced parsley and serve hot.