Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 30 2021
New Years - Perfect Lobster Tails
Image From foodnetwork.com
Four 5- to 6-ounce frozen lobster tails, thawed (overnight in the fridge)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).
NOTE - cold water tails will taste best. Warm water seafood grows VERY fast in the water, and can get a little tough. Cold water seafood grows slower, and stays suculent. It's worth the extra money! Also, to make real drawn butter, melt the butter, and then let it cool slightly. The fat will rise to the top. Skim it off, or pour through a cheesecloth to remove the fat. You now have drawn butter.