Knead to Cook

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Broiled lobster.

December 31, 2012 by Knead to Cook Filed Under: Seafood, Valentine's Day, Vegetarian 9 Comments

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My husband prepared broiled lobsters for dinner tonight and with several requests… I promised to post the recipe.

First, line with foil your broiler pan.  Set aside.  Take your thawed lobster tails and cut the shell (with sharp scissors) and pull the lobster meat gently out and rest it on the shell as seen above in the photo.  Then you are going to butterfly cut a well or pocket into the meat (not going through the entire tail) and sprinkle with garlic salt, paprika and pour some melted butter in.  Broil, 3-4 inches away from the broiler flame, 1 minute per ounce.

Serve with clarified butter and enjoy!

— Knead to Cook

Comments

  1. Libby with Lemony Thyme says

    December 31, 2012 at 8:47 PM

    Your husband must love you!! Happy New Year.

    Reply
    • robinr says

      January 2, 2013 at 11:51 AM

      He does, but I didn’t eat this. I ate filet. I’m not a huge fish fan, sadly.

      Reply
  2. terumim12@gmail.com says

    January 1, 2013 at 4:12 AM

    may i ask where your got the huge lobster tails??

    Reply
    • robinr says

      January 2, 2013 at 11:50 AM

      Local fish monger. They were huge, I agree!

      Reply
  3. Carrie's Experimental Kitchen says

    January 11, 2013 at 6:41 AM

    Good morning Robin~I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

    Reply
    • robinr says

      January 11, 2013 at 7:49 AM

      Thanks girlie!!!

      Reply
  4. Divainthakitchen says

    May 24, 2013 at 2:33 PM

    Hi KTK! Love your blog! I even posted your Bacon Chocolate Chip recipe on my Facebook page Divainthakitchen.

    Thanks for sharing!

    Anna D

    Reply
    • Knead to Cook says

      May 24, 2013 at 4:12 PM

      Hey there Divainthakitchen! Thanks for that! Love you Anna 🙂

      Reply

Trackbacks

  1. Seafood Frenzy Friday (Week 44)Carrie’s Experimental Kitchen | says:
    February 22, 2015 at 11:34 AM

    […] Inc Shrimp Salad A Culinary Journey with Chef Dennis Pistachio Encrusted Salmon Knead to Cook Broiled Lobster  An Uneducated Palate Coquilles St. Jacques Brown Eyed Baker Creole Shrimp and Grits Domestic […]

    Reply

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