T loves all things seafood, especially shellfish. So, when she saw a deal on frozen lobster tails at her local supermarket, she knew what she was making for dinner. Plus, who doesn’t love to romance themselves a little? You are worth it! This recipe is definitely something that I would make for M and the combination of butter, lemon, parsley, and dill with that tender and sweet lobster meat is divine and worthy of some buttery kisses for the cook.

Lobster Tail with Dill and Parsley Broiled Butter

Ingredients:

2 Lobster Tails

2 tablespoons Butter

1 teaspoon Parsley, minced

1 teaspoon dill, minced

1 lemon

Olive Oil

Salt and Pepper

Paprika

For Clarified Butter:

Ingredients:

2 Sticks of Unsalted Butter, cut into pieces

Directions:

1. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes.

2. Skim the foam from the top, and slowly pour into a container, discarding the milk solids in the bottom of the pan.

3. Ladle warm clarified butter into ramekin or mise en place bowl (if you are messy like me) to serve next to your lobster tails. You can add a little lemon zest to the clarified butter if you want even more of a lemon flavor.

Directions for Lobster Tails:

Preheat oven to 375 degrees. Thaw out your lobster tails. To do this safely, you want to leave overnight in the refrigerator. If you must do it quickly, place in a bowl with very cold water and let thaw for approximately 20-30 minutes. Do not thaw with warm or hot water, it will actually break down the lobster meat and make stringy and tough. When thawed, rinse lobster tails well with cold water and pat dry.

Take a pair of kitchen shears or a sharp knife (be careful!) and slice down the middle of the shell only to the end of where the shell and fan tail meat. You don’t want to slice down into the fanned part of the tail.

Carefully with your fingers part that shell open to start releasing the meat from the inside of the shell. Run your fingers down the inside of the shell and pull meat up to release the meat fully from the lower membrane. Be careful not to break the shell completely off, be gentle. You want to pull the meat out and above the shell.

Then you are going to “piggyback” the meat on top of the shell and this is going to make a beautiful and fancy presentation. You do this by pulling up the meat, pinching the shell together underneath the meat, and then lie the meat down on top of the pinch-closed shell. You are then going to pull back the stringy pinkish top of the lobster meat to the side to expose the white meat. If that’s tough to pull to the side with your fingers, just gently run your knife down the center and it should release, then just pull to the side with your fingers. Then do the whole process again with the additional lobster tail(s).

With your hands, gently coat lobster tails with olive oil. Make sure to get the underside of the meat too, just replace lobster on top of the pinched shut shell again. Salt generously and pepper each tail. Shake a little paprika on the top for color. Lastly, squeeze a little lemon on each lobster tail.

Place tails on cookie sheet and bake according to these standards per weight of your tails:

Lobster Tail Weight Cooking Time 2 Oz. 12 minutes 4 Oz. 18 minutes 6 Oz. 22 minutes 8 Oz. 26 minutes 12 Oz. 30 minutes 14 Oz. + 35 minutes

While the lobsters are cooking. Prepare your herb butter by mixing the butter, parsley, and dill together in a small bowl.

After the lobster has finished cooking for the allotted time, pull out the cookie sheet from oven. The meat should be an opaque white.

Preheat oven to broil. You want to make sure you your tails are at least 6 inches away from the heat source. You don’t want to cook the meat anymore, you just want to set that herb butter into the cooked meat for optimal flavor. If you don’t have this option with your oven, just place a little of that herb butter on top of the meat and let melt, then serve with lemon wedge and clarified butter. If you do have this option with your oven, then place a good amount of that herb butter all over the meat and broil for 3 minutes.

After the 3 minutes, serve your beautiful lobster tails with a lemon wedge and a ramekin of clarified butter. Get ready for the luscious foodgasm!

Let us know in the comments what you thought of this recipe. You can also email us at: two.lesbians.eating.out@gmail.com

Enjoy!

~ T & M