2070
N. Clybourn Ave. Chicago, IL. 60614 773.404.3475
At
Dirk's we carry many additional items to complete and complement your favorite recipe such as:
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Lobster Tail Recipe: Tried and True
- This is my favorite way to cook lobster tails, on the grill or in the broiler Cold water lobster tails are the best tails to use.
- Buy these frozen and thaw in the refrigerator overnight.
Ingredients
- 2- 8 to 10 ounce cold water lobster tails, thawed
- 2 tablespoons butter
- salt and pepper (optional) to taste
Directions
- Thaw the lobster tails, preferably over night in the refrigerator.
- You can run them under cold water for a quick thaw.
- Split the topside of the shell, about halfway through.
- Pull the shell open and season with a little butter and a pinch of pepper in the split.
- Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.
- *Broil a 10 to 12 oz. tail for about 4 minutes per side.
- Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.
- Check the middle of the tail to see if it’s done.
- The meat should be white all the way through, but still moist.
- It’s better to check for doneness early rather than overcook the tail.
- Serve with
melted butter and a lemon wedge.
*Larger tails will take a little more time and smaller tails a little less.
Dirk's
Fish and Gourmet Shop © 2004
