Lobster Tails - Easy Luxury…


…when they’re on sale for 4 bucks a pop. No joke. My parents took advantage of the sale for Mother’s Day and I went home for some Mom time and a little experimental surf ‘n turf. The filet mignon was provided by my brother from Omaha Steaks. Oof, talk about fancy. They grilled up with salt, pepper and generous amounts of butter and it was the most tender steak I’ve had at home.  

And then the lobster tails. Oh, the lobster tails. It seems intimidating to make if you’ve never done it before, but it turned out to be super simple. First my parents youtubed videos on how to butterfly a lobster tail, which entailed cutting down the center top of the shell and prying out the juicy meat so it sits on top of the shell. Then they seasoned the tails with a little bit of salt and lots of pepper. 

Cooking the lobster tails was quick - they just placed the tails on a wire rack under a broiler (or in a toaster oven under the “broil” setting) and placed a pan underneath to catch the drippings. The tails are done when they stop dripping, about 10-15 minutes. 

In keeping with the homemade decadence, they served the tails with drawn butter. As a butter-fiend I can’t believe I’m saying this, but it was actually very good without it. Juicy and tender, seasoned just right. The lobster tail experiment was a success, indeed. 


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