Broiled Lobster Recipes

EASY BROILED LOBSTER TAILS

Steps:

• Preheat the oven's broiler.
• Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
• Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

BROILED LOBSTER TAIL

Steps:

• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove., Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat., Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.

BROILED LOBSTER

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath. Generously salt boiling water and return to a boil. Plunge lobsters headfirst into boiling water and cook for 5 minutes; immediately transfer to ice-water bath to cool.
• Meanwhile, preheat broiler. In a small bowl, mix together butter, parsley, chives, and 1/2 teaspoon salt; set aside.
• With a large knife, cut cooled lobsters in half lengthwise. Place cut side up on a baking sheet and brush cut side with butter mixture.
• Transfer to broiler and broil until lobsters are golden brown and cooked through, 6 to 8 minutes. Sprinkle with sea salt and serve immediately with lemon wedges.

THE BEST BROILED LOBSTER TAIL RECIPE (FAST & EASY)

Steps:

• If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
• Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
• Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.
• In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
• Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)

HOW TO BROIL A LOBSTER TAIL

Steps:

• Line a broiler pan with foil pressing it into the grooves of the pan.
• Cut a line down the center of the top of the shell (not the underside of shell), stopping just before the tail fins.
• Pull shell apart leaving it intact, and gently pull lobster meat out, cradling it on top of the now opened shell.
• Using a sharp knife, make a small slit down the top of the meat and spread it by running your finger through the lobster meat.
• Fill crevice with butter, then sprinkle with garlic salt, pepper and paprika.
• Broil 3-4 inches from heat for approximately 1 minute per ounce.
• (ie: a 4 oz tail would take about 4 minutes).
• Watch carefully.

BROILED LOBSTER, NEW YORK RESTAURANT-STYLE

Steps:

• Fill a large pot with salted water. Bring to a boil and immediately add the lobsters. Cook for 7 minutes.
• Remove the lobsters, split them, brush them with melted butter and place under a broiler for another 7-8 minutes, or just until the meat is cooked and the top is nicely browned.
• If desired, a minute before removing from broiler, you may sprinkle the green tomalley with buttered bread crumbs.

BROILED LOBSTER WITH LEMON SABAYON

Steps:

• For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
• Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
• Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
• Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
• For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
• For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
• For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
• Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
• Preheat the broiler.
• Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
• Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.

STUFFED BROILED LOBSTER

Steps:

• Split lobsters in half and clean, take claws and crack the shell. Mix in a bowl all of the following: bread crumbs, garlic, oregano, parsley, salt, pepper, and paprika. Mix well then add olive oil until it has the consistency of sand. Place lobsters in a roasting pan, flesh side up. Spread some butter onto the flesh of the lobster. Take the bread mixture and place on top of lobster. When stuffed sprinkle with wine and then do the same with the chicken stock. Place in preheated 350 degree oven for 12 to14 minutes. Then place under broiler for 3 to 4 minutes until lightly brown. Remove from the oven and serve.
• If you like you can use vegetable broth instead of chicken.

BROILED LOBSTER TAILS

Steps:

• 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.

BROILED WHOLE LOBSTER

Steps:

• Lobster is usually split before broiling, but it is my belief that this results in dry lobster meat, tasteless and tough. Broil the lobster whole over coals, allowing about 15 to 20 minutes cooking time. Turn it to cook evenly. Split it after broiling, remove the intestines and stomach and serve with plenty of melted butter and lemon quarters.