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Butterflied Atlantic lobster tails broiled with garlic butter and paprika. A special-occasion dinner in under 20 minutes.
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This is the classic restaurant presentation: the tail is split, the meat sits on top of the shell, and it's broiled with garlic butter until lightly golden. It looks impressive and it is very hard to get wrong.
Serves: 2 | Prep: 10 minutes | Cook: 7 to 9 minutes
Ingredients
- 2 Atlantic Lobster Tails (7/8 oz each), thawed
- 3 tbsp butter, melted
- 1 clove garlic, finely grated
- 1/2 tsp paprika
- 1 tsp lemon juice
- Pinch of salt
- 1 tbsp fresh parsley, chopped
- Lemon wedges and extra melted butter, to serve
Method
- Thaw the tails in the fridge overnight.
- Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a small tray with foil.
- Butterfly each tail: with kitchen shears, cut down the centre of the top shell towards the fan. Gently pull the meat up and out, keeping it attached at the base, and rest it on top of the shell.
- Mix the melted butter, garlic, paprika, lemon juice and salt. Brush it generously over the meat.
- Broil for 7 to 9 minutes (about 1 minute per ounce), until the meat is opaque white all the way through and lightly golden on top.
- Sprinkle with parsley and serve with lemon wedges and a little extra melted butter for dipping.
Tips
- Keep an eye on them for the last two minutes. Overcooked lobster turns rubbery.
- For surf and turf, broil the tails while your steak rests.
Safe to eat: Health Canada recommends cooking shellfish to 74°C (165°F). The meat should be opaque white with no grey, see-through areas.
Shop: Atlantic Lobster Tails
