TANGERINE LOBSTER TAILS
Make and share this Tangerine Lobster Tails recipe from Food.com.
Provided by mermaidmagic
Categories Lobster
Time 26m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over very low heat, melt the butter.
- After the butter has melted, skim off the foam.
- Add the tangerine zest, juice, and salt.
- Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
- Using kitchen shears split each tail in half lengthwise.
- If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
- Lightly brush the exposed meat with the butter in the cup.
- Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
- Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
- Remove from the grill and serve warm with the reserved butter on the side.
Nutrition Facts : Calories 406.9, Fat 46, SaturatedFat 29.1, Cholesterol 122, Sodium 224.3, Protein 0.5
PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
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).
CRUSTED & GRILLED LOBSTER TAILS
When our sons were quite young, occasionally, after we put them to bed, my husband and I would have a special late night candlelight dinner. Instead of paying for a babysitter, we would fix something really special and just dine in. It was always more fun then going out;>) This was one of our favorites.
Provided by Normaone
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears.
- Remove lobster meat in one piece from each shell, rinse and pat dry.
- Sprinkle each with lemon juice and set aside.
- In a small saucepan, melt butter with the minced garlic over low heat.
- Remove from heat.
- In a plastic ziplock bag, combine bread crumbs, herbs, garlic powder, cayenne and Parmesan cheese.
- Roll the lobster meat in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat.
- Return the lobster meat to their shells.
- Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for 10 minutes.
- Cover and grill another 5 to 10 minutes until they are just cooked through.
Nutrition Facts : Calories 279.6, Fat 19.5, SaturatedFat 11.7, Cholesterol 48, Sodium 1402, Carbohydrate 21.8, Fiber 1.6, Sugar 1.9, Protein 5.1
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
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