First of all: From now on, I promise to always make sure my camera battery is charged before I start making a fabulous dinner that is intended to become a blog post. It is a shame that about half of the photos in this post had to be taken with my cell phone, but I suppose I should just be thankful that I had it handy.
So, it is Florida Lobster season here. It’s very exciting because it means we have access to fresh (never frozen) local Lobster tails! I really wanted to get adventurous with some fancy lobster dish, but decided to start the season off with simply broiled tails and go from there.
When broiling or grilling tails, I like to have the meat up on top of the shell. The meat cooks more evenly without the risk of becoming overcooked. Besides, the presentation is basically unbeatable. We like to call this “piggyback” at Cod & Capers. While it is very simple to do at home, your fishmonger should be happy to do this for you at no charge. If you decide to tackle it yourself, you just cut down the back of the tail with kitchen shears, separate the shell a little bit, and lift the meat up and out on top of the shell (while leaving it still attached to the shell at the tip of the tail).
Once you have your lobster tails ready to go, go ahead and make your basting liquid. I think I do something different every time, but the idea is basically always the same: butter, garlic, and some seasoning. You can add or omit whatever you think you would like. This is just going to season the meat and keep it moist during cooking.
Lobster Basting Liquid:
- 4 tablespoons melted unsalted butter
- 1 teaspoon paprika
- 2 cloves fresh minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon blackening seasoning or Old Bay
- 1/4 cup white wine
Turn on your broiler. Mine has three settings and I put it on Medium for this. You know your oven best, so use your judgement. If it does not have different heat settings, I would suggest leaving the oven door cracked so a little bit of heat can escape.
Spoon a generous amount of your basting liquid over each tail before putting it under the broiler (be sure that the pan or dish you are using can stand the high heat of a broiler).
Check on them every few minutes. This entire process normally takes under ten minutes. About halfway through (when the meat is just beginning to turn opaque), you can brush them with a little additional liquid if needed. When everything is sizzling, the meat is completely opaque, and the meat feels firm to the touch, they are finished. Err on the side of undercooking! You can always put them back in but it is a SHAME to ruin a good lobster tail. Enjoy!!