No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa
Broiled Lobster Tail Recipe photo by Taste of Home
Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove.
Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat.
Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.
Editor's Note: Recipe may be prepared using a compound herb butter in place of plain butter. To make compound butter, process 1/4 cup softened butter with fresh herbs and seasonings of choice in a small food processor. Transfer mixture to a sheet of waxed paper; roll into a log, then refrigerate until firm. To use, unwrap and cut into thin slices. Lemon-Chive Compound Butter: Add 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 minced garlic clove, 1/2 teaspoon grated lemon peel and 1/4 teaspoon salt to butter. Chimichurri Compound Butter: Add 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 teaspoon grated lemon peel, 1 teaspoon minced fresh oregano, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon crushed red pepper flakes to butter.
