This upcoming weekend, my husband and I will celebrate our 23rd wedding anniversary. It blows my mind when I think about the fact that we have almost spent a quarter of a century together! Yes, the time has flown by, but at the same time, we have been through a lot. I am an extremely blessed woman to have found the love of my life. He's an incredible man who has taught me so much and helped to shape me into the person I am today. So if you don't like something about me, blame him. (Just kidding) But with all joking aside, he has truly made me a better person, shown me unconditional love, encouraged me to pursue my goals, and is seriously the best thing that has ever happened to me. I know if there was ever two people meant to be together, it is us! So as we celebrate our awesome marriage, of course I want to prepare him something special. This is one of his favorites!
If you have never broiled a lobster tail, it's actually fairly simple. The hardest part is cutting the shell and separating the lobster meat from the inner membrane without breaking apart the shell. But it really only takes a couple of times to get the hang of it. It helps to have a really good kitchen shear, like these Kershaw Taskmaster Shears. You will start cutting the top side of the shell right down the middle. Then proceed to pull the shell away from the meat on both sides. This takes balancing between being gentle but forceful all at the same time. You also want to avoid cutting yourself as well as the shells are sharp. Once the meat is loosened from the inner membrane, carefully pull the meat up through the slit you created, with the meat still attached to the tail, and allow the lobster meat to sit on top of the shell. Again, we want the shell to remain in tact as it creates a housing unit for the lobster to be broiled on. Plus it looks really fancy :)
Another thing that adds some amazing flavor to the lobster tail is a lemon butter marinade I created. With just 5 basic ingredients and a minute or two, your marinade is complete. Lobster tail doesn't take long to cook at all. So you must keep a watchful eye on it. A general rule of thumb is one minute per ounce of lobster tail, with a suggested internal temperature of 145°.
4 (6-8oz each) lobster tails
1/4 cup clarified butter, melted
1/2 tsp lemon zest
1 tsp fresh lemon juice
1 Tbs shallot, minced
1 Tbs fresh parsley, minced
pinch of sea salt
1/2 tsp paprika
1 Tbs chives, minced
1. Prepare the lobster by making a cut with your kitchen shear straight down the middle of the top side of your lobster tail. Work the sides of the shells to pry them open a bit with enough room to pull the lobster meat through while keeping the meat attached to the tail. Remember to use gentle force as the shell needs to remain in tact. Once you have the lobster meat up through the opening, simply lay it on top of the shell. Repeat this process for each lobster tail you will be cooking. Then rinse each lobster tail under cold water to remove any shell particles that may be lingering on the meat.
2. Preheat your oven to broil. Line a rimmed baking sheet with foil.
3. Prepare your marinade by melting the clarified butter in a small saucepan. Then transfer it to a bowl and whisk in the lemon, lemon zest, shallots, parsley, and sea salt. Set the marinade aside.
4. Place the rinsed lobster tails on the baking sheet and drizzle the marinade over each lobster tail.
5. Then put the baking sheet into your oven to broil. The lobster will take approximately one minute per ounce of lobster tail. So if you have 6 oz lobster tails, they should be done in about 6 minutes. But again, be attentive as you don't want to overcook these precious tails. Use a meat thermometer to keep track of the internal temperature which should reach about 145°.
6. Once they are finished, place them on a serving dish with some lemon. Garnish with the paprika and chives. The lobster tail goes wonderfully with some roasted or steamed asparagus and Herb Butter Basmati Rice.