Perfect Lobster Tails

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1 Stick Butter, unsalted

• Other

  • 2 (4-6 oz. Cold Water Lobster Tails

Found on fashionablefoods.com

Description

Ingredients

• 2 (4-6 oz.) Cold Water Lobster Tails
• 1 Stick Unsalted Butter
• Salt & Pepper

Directions

• Fill a large pot (with a steamer insert) with about an inch of water. Place the steaming basket in, cover, and bring the water to a boil. Meanwhile, take a lobster tail and hold it with the tail part facing away from you. Using kitchen shears cut the top of the shell directly in the middle down to the tail. Make sure you only cut the shell and not into the meat. Repeat with the other lobster tail. Place the lobster tails into the steamer basket and steam for 8-10 minutes, or until the shells begin turning red and the tails just start to curl. Watch closely as you don’t want them to overcook! While the lobsters are steaming preheat the broiler and melt the stick of butter. Once the lobsters are ready, remove them from the steamer and place them on a rimmed baking sheet. Let them cool until you can handle them. Flip the lobster over and using your kitchen shears cut the middle part down to the tail, being careful not to cut the meat. You’re repeating the same process as you did with top. Gently pull the meat from the shell, leaving part of it in the tail. Rest the meat on top of the shell and place the lobster back onto the baking sheet. Spoon 1 tablespoon of butter over each lobster tail and season with salt and pepper. Broil the lobster tails for 5-8 minutes, or until the tops are very lightly golden. The timing will vary depending on your broiler, so just keep a close eye on the lobster tails! Serve the lobsters with the remaining butter for dipping.