Lobster tails are one of the best seafood you can have for any special occasion, may it be for birthdays or any festivities. It’s amazingly easy to butterfly and grill lobster tails that look and taste incredible. This quick video will show you the exact process of how to butterfly lobster tails and broil/grill them in your oven to perfection each time along with some tips and trips.
______________________________________________________________________________________________
Thank you for watching!
Subscribe to OvalShelf for more exciting recipes: https://www.youtube.com/channel/UCVRmCp5r5Rkc_5OrO-bQjYg
Website: https://www.ovalshelf.com
More Non-Veg Recipes: https://www.youtube.com/playlist?list=PLyMAlL_yo2j8VjnZ34KfcdmlyUkS3Tkwl
Copyright © 2020 OvalShelf
______________________________________________________________________________________________
★★★ Broiled Lobster Tails ★★★
➤ Serves: 2
➤ Ingredients:
2 – Lobster Tails
2 TBSP – Unsalted Butter – melted
½ tsp – Paprika Powder
½ tsp – Salt (or to taste)
½ tsp – Garlic Powder
1 tsp – Lemon Juice
¼ tsp – Black Pepper Powder
➤ Method:
• Flip the lobster tail over and crack the ribs from centre.
• With Kitchen scissors/shears carefully cut top of the shell up to the base of the tail. Do not cut the tail fan. Slightly spread shell halves apart.
• Gently wiggle a finger to separate meat and shell from the bottom.
• Gently pry away the shell from the meat on both sides but leave the meat at the base of the tail connected. Take care – Do not break the shell.
• Once the meat is well separated lift it up. Squeeze the shell together and place the meat on top. Butterfly the meat out and discard any dark veins. Follow the same process for second lobster tail.
• Mix melted butter, paprika powder, salt, garlic powder, lemon juice and black pepper powder in a bowl.
• Generously apply this mixture to the top, bottom and sides of the meat.
• Preheat Broiler/Grill at 465°F/240°C. Broil/Grill at 465°F/240°C for 6-7mins. Time can vary depending on size of lobster tail. Broil/Grill till internal temperature of the meat reaches 140°F/60°C or till meat turns opaque.
Copyright © 2020 OvalShelf
_____________________________________________________________________________________________
source
0 Comments