Lobster made simple
You do not need to travel far for a delicious summer treat. If you do not live in New England, where lobsters are readily available, I am sure you can use a frozen option. Every year I go to a favorite place in East Boston, Belle Isle, for the best ever lobster roll. It is not just me who says it is the best!
Lobster is the perfect main course for a special occasion, but many people think it can be difficult to prepare. Boiled whole lobster is the most common, but broiling is worth exploring. Broiled lobster tails contain minimal ingredients and can be expertly prepared by any home cook. Chefs in New England and around the Caribbean are able to get fresh Lobster tails, which are butterflied and then coated in garlic butter and broiled to perfection. This simple preparation really lets the fresh flavors shine through and it’s almost a fool proof way to enjoy this fabulous seafood! Enjoy!
6 lobster tails, butterflied
5 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon minced parsley
1/4 teaspoon paprika
1/4 teaspoon salt
1. Preheat the broiler. Add cooking spray to a sheet pan; arrange lobster tails on the pan.
2. Add butter, garlic, parsley, paprika and salt to a bowl; microwave until butter is melted; stir.
3. Drizzle ½ of the butter mixture over the lobster tails.
4. Broil for 10 minutes or until lobster meat is opaque—do not overcook.
5. Warm up the remaining ½ of the butter mixture; brush over the cooked lobster.
6. Garnish with additional parsley and lemon wedges on the side.
Serve a salad or soup to start, and a starch and veggies for sides. String beans and broccoli covered in butter and fresh grated Parmesan cheese is delicious, as well as herbed mashed potatoes.
A nice Chardonnay or Chablis wine pairs well with this recipe.
If you would rather have a Spiny Caribbean lobster, I can arrange for you to go most anywhere in the Caribbean. One of the best I ever had was on a beach!
Edited from Star Clippers