o boiling.
Add frozen lobster tails; heat to boiling.
Reduce
he bottom side of each lobster tail. Run a knife inside
Thaw frozen lobster tails.
Cut in half lengthwise.<
o 425 degrees F.
FOR THE SAUCE: Combine mustard and
Thaw lobster 1 to 2 days in
Holding each lobster tail shell side down, cut
steamer basket. If your lobster tails are frozen thaw them out
oil. Add the lobster tails and allow to boil for about 20 minutes
Preheat the oven to 325 degrees F (165 degrees C).
Line a baking pan with aluminum foil.
Combine cooked lobster meat, bread crumbs, butter, Worcestershire sauce, and salt in a bowl.
Fill the empty lobster tails with stuffing and brush with olive oil.
Place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. Bake until stuffing is completely cooked, about 50 minutes.
Defrost the lobster tails.
Preheat the oven to
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.
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.
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
mall cup; reserve the rest for the dipping sauce.
Using
Holding each lobster tail shell side down, cut
an with foil.
Place lobster tails, shell side down, on prepared
Preheat Grill.
In a blender combine the lemon juice, orange juice, orange zest, chipotle and adodo sauce, brown sugar and salt.
Puree until smooth.
With motor running slowly add oil.
Puree for 2 minutes.
Pour into a bowl and set aside.
Take a sharp knife and cut lobster tails in half lengthwise.
Brush sauce on meat.
Place meat-side down on grill.
Cook for 3 minutes.
Turn tails meat side up.
Drizzle remaining sauce on meat.
Cook for 4 minutes, or until meat is opaque.
Serve.
Cut the lobster tails down the center through the
Pour about 1 inch of water in the bottom of a large pot and bring to a boil. Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot. Cover and steam for 8 minutes. And don't peek! Serve with melted butter.
Drop lobster tails into boiling salted water and cook for 10 minutes.
Remove from water and cool.
Combine the remaining ingredients in a small saucepan and keep warm.
Trim the shell and loosen the lobster meat from shell.
Place in a shallow pan and baste with the butter mixture.
Broil until brown, basting frequently.
Serve immediately.