Baked Lobster Tails Recipe Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people. Prep: 15 min. Bake: 20 min. Yield: 6 Servings Ingredients 3 lobster tails (8 to 10 ounces each) 1 cup water 1 tablespoon minced fresh parsley 1/8 teaspoon salt Dash pepper 1 tablespoon butter, melted 2 tablespoons lemon juice Lemon wedges and additional melted butter, optional Directions Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Yield: 6 servings. #------------------------------------------------------------------------------- Grilled Lobster Tails This grilled lobster is perfect for any occasion. If you don't have a lot of experience grilling shellfish, then this easy recipe is for you. Prep Time: 12 minutes Cook Time: 7 minutes Total Time: 19 minutes Yield: Serves 3 to 6 Ingredients: 6 lobster tails 1/4 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon fresh dill 1/4 teaspoon salt 1/4 teaspoon black pepper Preparation: Preheat grill for medium-high heat. Cut lobster tails in half lengthwise, exposing flesh. Combine remaining ingredients in small mixing bowl. Brush mixture onto flesh side of lobster tails. Place lobster onto grill and cook for 5-7 minutes, depending on the size of the lobster tail. Make sure to turn once during cooking process. Remove from heat and serve. #------------------------------------------------------------------------------- Broiled Lobster Tails Ingredients 2 whole lobster tails 1/2 cup butter, melted 1/2 teaspoon ground paprika salt to taste ground white pepper, to taste 1 lemon - cut into wedges, for garnish Directions Preheat the broiler. 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 butter, paprika, salt, and white pepper. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve. #------------------------------------------------------------------------------- Grilled Lobster Tails with Herb Butter Total Time: 20 min Prep 10 min Cook 10 min Yield: 4 to 6 servings Level: Easy Ingredients 1 stick salted butter, at room temperature 2 tablespoons chopped chives 1 tablespoon chopped tarragon leaves 1 clove garlic, minced Dash hot sauce Freshly ground black pepper 4 (7-ounce) lobster tails Olive oil Kosher salt Lemon wedges, for garnish Chive sprigs Special equipment: 4 metal skewers Directions Preheat your grill to direct medium-high heat. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve. Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste. Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color. Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs. #------------------------------------------------------------------------------- Star Jones' Garlic Lobster Tails Ingredients 4 large lobster tails (8 ounces each) 4 to 6 large cloves garlic, minced 6 tablespoons butter, cut into bits 1 lemon, juiced 1/2 teaspoon Cajun spice 1/2 teaspoon seafood seasoning, such as Seafood Magic Directions Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Preheat broiler. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center. #------------------------------------------------------------------------------- Lobster Tails Thermidor Total Time: 30 min Prep 5 min Cook 25 min Yield: 4 servings Level: Intermediate Ingredients 4 (6-8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted 4 tablespoons butter, divided 1 small white onion, finely chopped 2 tablespoons all-purpose flour Splash dry white wine or dry sherry 1/2 cup milk, eyeball it 1/3 cup grated white cheddar 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay 2 tablespoons Parmesan 2 tablespoons bread crumbs Handful parsley leaves mixed with 2 cups baby greens, for plate garnish Lemon wedges, for garnish Directions 1. Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks. 2. Preheat your broiler to high. 3. Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute. 4. Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side. 5. To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves. #------------------------------------------------------------------------------- Grilled Lobster Tails with Tarragon-Lemon Vinaigrette Total Time: 20 min Prep 10 min Cook 10 min Yield: 4 to 8 servings Level: Easy Ingredients 8 (6 to 8-ounce) frozen lobster tails, defrosted 2 plum tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped 1/2 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon) 1 tablespoon minced fresh tarragon leaves 2 teaspoons minced fresh chives 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Directions 1.Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters. 2. Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine. 3. Preheat a grill to medium-high. 4. Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells. 5. Serve the lobster tails with more of the vinaigrette drizzled over the meat. #------------------------------------------------------------------------------- Grilled Lobster Tails with Lemon-Red Fresno Butter Total Time: 30 min Prep 20 min Cook 10 min Yield: 8 servings Level: Easy Ingredients Lemon-Red Fresno Butter: 1 1/2 cups freshly squeezed lemon juice 1 teaspoon clover honey 2 sticks unsalted butter, softened 2 teaspoons finely grated lemon zest 3 red Fresno chiles, grilled, seeded and finely diced Kosher salt and freshly grounded black pepper Grilled Lobster Tails: Kosher salt 8 jumbo Maine lobster tails (8 to 10 ounces each) Canola oil, for brushing Freshly ground black pepper Fresh cilantro leaves, for garnish Lemon zest, for garnish Directions 1. For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool. 2. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week. 3. For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. 4. Heat a charcoal grill to medium-high heat. 5. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. 6. Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest. #------------------------------------------------------------------------------- Grilled Lobster Tails with a Ruby Red Grapefruit and Tarragon Vinaigrette Total Time: 19 min Prep 10 min Cook 9 min Yield: 4 servings Level: Easy Ingredients 1 cup ruby red grapefruit juice 4 lobster tails 1/2 cup plus 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon Essence, recipe follows 2 teaspoons minced shallot 1/2 teaspoon Dijon mustard 1 tablespoon Champagne vinegar 1/4 teaspoon white pepper 1 tablespoon chopped fresh tarragon leaves Directions 1. Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use. 2. To prepare the dish, set the grill on medium-high. Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and the Essence. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through. 3. Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance. Serve lobsters as soon as they are grilled, drizzled with the vinaigrette. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup #------------------------------------------------------------------------------- Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Total Time: 1 hr 20 min Prep 30 min Cook 50 min Yield: 4 servings Level: Intermediate Ingredients 8 (1 1/2 pound) live lobsters Olive oil Salt and freshly ground pepper 16 skewers, soaked in cold water Green Curry-Mango Sauce, recipe follows Chopped cilantro leaves, for garnish Lime wedges, for garnish 4 ounces black caviar, optional Directions 1. Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell. 2. Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred. 3. Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping. Green Curry-Mango Sauce: 2 tablespoons plus 1/2 cup canola oil 1 red onion, coarsely chopped 3 cloves garlic, chopped 1 tablespoon chopped fresh ginger 1 serrano chile, coarsely chopped 2 tablespoons green curry paste 3 ripe mangoes, peeled, pitted, and coarsely chopped 2 cups water 3 tablespoons fresh lime juice 3 tablespoons chopped cilantro leaves 1 tablespoon honey Salt and freshly ground pepper 1. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste. 2. Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release 1 corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, and then process on high speed until smooth.