Cooking lobster is far easier than most people think. If you’ve got yourself a whole / live one and want to get straight to the tail meat, watch this video to see how to properly remove the tail from the body. Then proceed with this simple and downright delectable dish. Serves 2.
- 2 large lobster tails
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 tsp salt (add more to taste)
- Lemon wedges for serving
- Melted butter for serving
How to Prepare:
- Preheat broiler.
- With kitchen shears or large, sharp knife, cut the shell lengthwise starting at the head of the tail. Be careful not to cut completely down the length of the tail, leaving the tailflap (the very end of the lobster) and an inch of shell above it intact.
- Starting at the open end, stick two fingers inside the tail along its soft underside and pry the tail meat out. Separate all meat from the shell except an inch or so near the tailflap.
- Lift most of the meat out of the shell, close the shell under it, and let the meat rest on top of the shell. The tail meat should look like it’s piggybacking on top of its own tail.
- Dust tail meat with paprika, garlic powder and salt.
- Place tails on a foil lined baking sheet and broil for 10-14 minutes until meat is firm, white and opaque.
- Serve with lemon wedges and melted butter.