Broiled Lobster Tails

I finally discovered the world of fresh lobster tails on the island during my last semester in Grenada. There are local fishermen everywhere in town, and lobster is cheap and fresh when it's in season. At just US $3 a pound, it is easy to have a delicious lobster dinner on any night of the week! There are a few ways to prepare lobster: steaming, poaching in butter, grilling, or broiling. My favorite is broiled lobster, as it seems to concentrate all the wonderful flavor.

Ingredients:

2 lobster tails (defrost if frozen)

1/2 cup of butter

1/2 teaspoon of paprika

1/2 teaspoon of garlic powder (or 1 teaspoon fresh minced garlic)

2 teaspoons of lemon or lime juice

salt and white pepper to taste

1 teaspoon Old Bay Seasoning (optional)

Preheat the broiler. Wash the lobster tails with some lemon juice, and place them on a cutting board. Using strong kitchen shears, cut a line along the top shell from the front towards the end of the tail stopping just before the end.

Fresh lobster tail

Cut and open lobster tails

Pull the shell apart to open it up. Rinse the tails again to remove any pieces of shell and any dirt from inside. Pat the tails dry with a paper towel. If you like, you may pull the meat up and out of the shell (with the end still attached inside), and rest it on top of the shell. This is called piggybacking. My broiler was too small so I had to leave the meat inside of the shell. Place the prepared lobsters on a baking pan. Melt the butter and add the paprika, garlic powder, salt, and pepper (and Old Bay, if desired). Pour the seasoning butter over the tails and place them in the broiler. Broil the lobster tails (about 15 minutes per pound of tail) about 4-6 inches away from the flame. 

My lobsters sitting in the broiler

Broil them until the meat turns opaque and the shells turn red. Remove from the shell and serve with clarified butter. Enjoy!

I piggybacked mine after cooking them, here is one with some wild rice pilaf I made to go with it.