Broiled Lobster Tails with Clarified Butter
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- whole lobster tails, 1 lb. each
- 1/4 cup
- butter, melted
- 1/8 tsp.
- garlic powder
- 1/2 tsp.
- old bay seasoning
- a little salt to taste
- paprika, lightly dust each
- white pepper, lightly dust each
- lemon cut into half slices or wedges
- 1 stick
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 equal amounts melted butter with garlic, old bay seasoning, paprika, salt, and white pepper. Place cookie sheet or pan on rack second-up from the bottom of your oven. Broil lobster tails until lightly browned and lobster meat is opaque, about 25-30 minutes. Serve with lemon wedges and clarified butter for dunking.
Cut butter into 8-10 pieces. In saucepan or small frying pan, melt butter slowly over low heat. The water in the butter will evaporate, and the milk solids will sink to the bottom of the pan. Froth will rise to the top. Skim froth from surface.
Carefully ladle or pour off clear melted butter into another container, leaving the milk solids at the bottom of the saucepan.
You can also strain the butter through a double layer of rinsed and squeezed cheesecloth. But I never have that on hand!
For a nice presentation, open shell just enough to lift meat out carefully and gently lay lobster meat on top of shell. (All the way or leave very tail-end still attached.)