Broiled Lobster Tails

Our tradition on Christmas Eve has always been "Surf and Turf", Broiled Lobster Tails and Beef Tenderloin.  I order my lobster tails at Whole Foods and I have them use their special scissor to make a slice down the back of the tail.  To keep them from drying out, I butterfly them several hours before broiling.  I carefully pull the lobster meat out from the top to the tail and placed them carefully on the top of the shell without dislodging the bottom meat so they stay in place on the top of the shell.  

 Ingredients:

4 (6-8 oz.) lobster tails

4 Tablespoons unsalted butter

1/2 lemon juiced, or 2 Tablespoons lemon juice

3 cloves garlic, finely minced

1/2 teaspoon sweet paprika. (make sure you are using Sweet Paprika, not smoked).

Lemon Wedges

Clarified Butter, for dipping the lobster meat 

Preheat the broiler to HIGH.  Place an oven rack about 6 inches below the heating unit.  Line a rimmed baking sheet with parchment paper then place the butterflied lobster tails on top.

Make butter sauce.  

     In a small saucepan, melt 4 Tablespoons unsalted butter, then stir in 

     2 Tablespoons fresh lemon juice, 3 minced garlic cloves.  Brush the melted 

     butter on top of each lobster tail.  Sprinkle each lobster tail with the sweet 

     paprika.

Broil the lobster tails so that the lobster tail is 4-5 inches from the heat for 7 - 10 minutes on high.  Lobsters will be done when they reach an internal temperature of 135 to 140 F.  I use a meat thermometer every time to ensure that they are done.  

**Do not overcook or the lobster tails will be chewy.