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Meals · Grilled & kebabs

Lobster tails with drawn butter

50

Lobster tails butterflied so the meat sits up on the shell, broiled until just opaque and served with a small dish of clear, golden drawn butter for dipping. It looks like a restaurant plate and takes about 25 minutes.

Time
27 min (15 prep + 12 cook)
Servings
2
Per serving
353 kcal
Protein
32 g

Ingredients

Steps

  1. Set an oven shelf so the tails will sit about 6 inch below the broiler, and heat the broiler to high. With kitchen scissors, cut down the center of the top shell towards the tail fan, cutting through the top of the meat but not the bottom shell, and stopping at the base of the fan.
  2. Turn each tail over and press to crack the ribs. Open the shell with your fingers, loosen the meat all around and remove the vein if there is one. Lift the meat up, leaving it attached at the fan end, and lay it on top of the closed shell. Set the tails on a baking sheet.
  3. Melt the butter in a small pan over low heat and let it simmer very gently for about 5 minutes without stirring, until the milk solids separate. Skim off the foam, then slowly pour the clear yellow butter into a small bowl, leaving the milky layer behind.
  4. Brush the lobster meat with about 1 tablespoon of the clear butter. Sprinkle with the salt, and the paprika, if using.
  5. Broil 10–11 minutes, until the meat is opaque and reads 145°F in the thickest part. Small tails of 3–4 oz take 6–8 minutes; large ones of 7–9 oz take 12–15 minutes on a lower shelf. Serve with the rest of the drawn butter for dipping.

Good to know

Want a full ramekin each?

Use 5 tablespoons of butter in place of 4, at about 43 instead of 50.

How do I thaw frozen tails?

Overnight in the fridge. In a hurry, seal them in a bag and keep them in cold water for about 30 minutes, changing the water once.

Not eating strictly carnivore?

A wedge of lemon on the side and a little garlic warmed in the butter are the usual extras.

Per

Calories
185
Protein
(36%)
17 g
Fat
(64%)
13 g
Carbohydrates
(0%)
<1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
525 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 705 kcal goes into the pot and 389 g of ingredients comes out as about 381 g of food: 185 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.