Deviled Lobster Tails Recipes

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

Steps:

• Prepare the lobsters (see Cook's Note). Preheat a grill to medium.
• Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.
• Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
• Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

Steps:

• Heat 2 quarts water and 2 teaspoons salt to boiling in 6-quart Dutch oven; add lobster tails. Heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes or until lobster tails turn bright red and meat is opaque. Immediately plunge lobster tails into cold water to stop cooking. (Lobster will not be thoroughly cooked but will continue to cook during baking step.)
• Meanwhile, heat oven to 450°. Melt 2 tablespoons butter in 2-quart saucepan over medium heat. Cook onions in butter about 2 minutes, stirring occasionally, until onions are tender. Stir in flour; cook and stir until mixture is smooth and bubbly. Gradually stir in half-and-half, stirring constantly. Heat to boiling; cook 1 minute, stirring constantly. Stir in cocktail sauce, Worcestershire sauce, mustard, 1/2 teaspoon salt and the pepper sauce until blended; remove from heat.
• Cut and remove membrane from under side of each lobster tail, using kitchen scissors; discard membrane. Remove lobster meat from shells; reserve shells. Cut lobster into chunks; stir lobster into sauce until blended. Fill reserved shells with lobster mixture. Place shells in ungreased shallow baking dish. (If necessary, place crumpled aluminum foil between lobster tails to prevent shells from tipping.)
• Mix 2 tablespoons melted butter and the bread crumbs until blended. Sprinkle over lobster mixture. Bake uncovered about 10 minutes or until heated through and bread crumbs are browned.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Steps:

• Steam lobster, separate tail, leg and claw meat.
• Cut lobster meat into small half inch chunks.
• Hard-boil eggs.
• Cut eggs in half, reserve 14 egg yolks.
• Blend all ingredients into a food processor or blender until slightly smooth.
• Fill egg halves using a cake decorator bag; sprinkle with red or black pepper and garnish with slivered black olives.
• Refrigerate until ready to use.

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.