Broiled lobster tail is one of the simplest and most elegant dishes that can be served. Lobster tails are available all year, but while they can be purchased frozen, they are best when fresh. The rich, buttery meat needs no accompaniment but a crisp salad and some hot, crusty bread. Keeping it simple also keeps it healthy, because a 3-ounce serving of lobster only has 98 calories. Broiling lobster tails is not difficult, and it allows the flavor of the cooked lobster tail to shine on its own.
Step 1
Preheat a broiler. Set the rack at least 6 to 8 inches underneath it.
Step 2
Coat the broiler pan and its insert with nonstick cooking spray.
Step 3
Place the lobster tails shell side up on the broiler insert. Leave 3 to 5 inches between them. Line the tails up in the drainage slits in the insert to help keep them stable.
Step 4
Slice away the shell along both sides and across the tail, being careful not to cut into the meat. Split the meat down the center, but do not cut through the shell on the underside of the lobster.
Step 5
Brush the top of the lobster meat with olive oil. This keeps it from drying out and adds healthy omega-3 fatty acids, as well as providing a bit of extra flavor.
Step 6
Broil the lobster tails for eight to 10 minutes or until they are starting to crisp on the top and their internal temperature reads at least 145 degrees Fahrenheit when measured with an instant-read thermometer.
Tips and Warnings
- Steam lobster tails on skewers for five minutes before broiling them to help keep them from drying out.
- Never serve undercooked lobster.
Things You'll Need
- Broiler pan with rack
- Nonstick cooking spray
- Shears
- Olive oil
- Pastry brush
- Instant-read thermometer
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