Citrus Buttered Lobster Tails Recipes

BUTTER SEARED LOBSTER TAILS

Steps:

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper.
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

LOBSTER TAILS WITH CITRUS BUTTER

Steps:

• Cut the lobster tails down the center through the meat but not all the way through the shell.
• Fold over butterfly style.
• Combine remaining ingredients and brush over the meat.
• Put some foil over your grill and place the tails, shell side down on the foil.
• Cook, covered, for about 14-16 minutes until the meat is firm and white.
• Brush occasionally while cooking.
• Loosen the meat slightly before serving and brush one last time with the citrus butter.
• NOTE: We broiled instead of grilled.
• Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
• We serve with the remaining citrus butter.
• You may choose to make extra.

BUTTER POACHED LOBSTER TAIL WITH A LOBSTER CLAW CAKE IN A CITRUS BUTTER SAUCE

Steps:

• Split lobsters, reserve tails, and season. Steam claws and shock in an ice bath. Clean claw meat to be free of all shell and shell fragments, chop, and reserve for the pancake mix.
• Preheat oven to 375 degrees F.
• In a saute pan, heat oil to smoking hot, saute leeks until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with salt and pepper.
• Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder, and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk. Add dry ingredients to egg mixture, and fold together, adding half-and-half to make it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt and pepper. Be careful not to overwork the batter.
• Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the bottom of the ring molds. Place the braised leeks and some of the chopped lobster on top of the batter, and add more batter on top of the lobster. When browned on the bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and then place in the oven until the center is done. Test doneness by placing a toothpick into the center of the cake. It should be dry when removed.
• In a saute pan, add 3 pounds melted butter and on a low-medium flame heat the split tails flesh side down until flesh cooks enough to become firm. Turn tails over so that the shell side is down to finish cooking (remember not to cook too high of a heat so that milk solids in the butter evaporates too quickly-otherwise you "fry" the lobster tail rather than poaching it).
• Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the 2 cooked lobster tail halves around themselves to hold each other in place on top of pancake. Garnish with petite sorrel.
• In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain.

CITRUS BUTTERED LOBSTER TAILS

Steps:

• Partially thaw lobster tails.
• Cut down the center of the shell and through the meat but not through the undershell.
• Spread tail open, butterfly style.
• Combine all other ingredients and brush over lobsters.
• Place tails on foil on the grill, underside down.
• Grill 15-20 minutes or until meat loses its translucency and can be easily flaked.
• Loosen meat from shell.
• Brush with butter mixture before serving.

LOBSTER TAILS WITH CLARIFIED BUTTER

Steps:

• Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
• Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
• Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
• In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
• Yield: 1 1/4 cups

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.