Lobster Tails With Tangy Rum Sauce 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:

• Heat several inches of vegetable oil in a wok to 325 degrees F.
• Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

Steps:

• Preheat broiler.
• To prepare lobster tails for broiling, cut away upper shell and crack lower shell to prevent curling under heat.
• Arrange on a broiling rack unshelled side up.
• Sprinkle each tail with rum and dot it with butter.
• Broil 3 inches away from heat 8 minutes.
• While lobster tails are broiling, prepare sauce.
• Place 1 lobster tail on each dinner plate and top with sauce.
• Rum Sauce:.
• Combine all ingredients in a small saucepan.
• Cook over low heat until hot.

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.

Steps:

• Butterfly the lobster tails: Clip off the fins along outer edges of the shell. Bend the tail backwards -- against its natural curve -- cracking several joints in the shell. (That will prevent the tails from curling during cooking.) Place the tail, shell-side up, on a cutting board. Using a large, sturdy knife and starting from the thick end of the tail, cut through the top shell and into the meat. Don’t cut all the way through to the bottom, thinner shell. Open up the lobster shell to expose the meat. Melt the butter in a wok over high heat until bubbling. Quickly add the onion and pepper and cook, stirring, until the onion is soft but not browned, about 1 minute. Pour the fish stock, evaporated milk, oyster-flavored sauce and fish sauce into the wok and bring to a boil. Adjust the heat so the liquid is simmering and place the lobster tails, meat-side down, on top of the onion broth. Cover and simmer until the lobster meat is opaque, 6 to 8 minutes. Transfer the lobster to a plate and set aside. Pour the rum into the wok and increase the heat to high. Boil until the sauce is reduced by half, 30 seconds to 2 minutes, or until the sauce is as thick and rich as you like. This recipe yields 4 servings.