Recipe by Renee Redman
Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation.
Top Review by tvichich
OMG! This was a great marinade. I've worked in fine dining restaurants for 20 years and believe this was better than most I've had in restaurants. I changed the 1/2 cup butter to half butter & half olive oil. Conserve on some calories and I added fresh minced garlic instead of powder. Thanks very very yummy=)
- 32 ounces lobster tails
- 1⁄2 cup butter
- 1⁄2 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon white pepper
Directions See How It's Made
- Defrost the lobster tails.
- Preheat the oven to 450 degrees.
- Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
- Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
- Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!