Steam-Baked Lobster Tails
2 (6-8 ounce) lobster tails, thawed completely, butterflied, and piggy-backed (see images below)
Chopped fresh parsley
Preheat the oven to 400º F. Place the lobster tails in a baking dish and brush the tail meat with clarified butter. Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. Bake until the internal temperature of the tail meat reaches 135º-140º F, about 10-12 minutes. For larger tails, increase the baking time. A 10-12 ounce tail will take about 12-14 minutes and a 12-14 ounce tail will bake for approximately 14-16 minutes.
Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges. Enjoy!
Using sharp kitchen shears, cut through the shell from the meaty end to the base.
Gently slide your finger between the meat and the shell from top to bottom leaving the tail end intact.
With a sharp kitchen knife, make a slice down the center of the tail about half the thickness of the tail.
Gently lift the meat up and out of the shell and lay it directly on top of the shell. This is called piggy-backing.
Printed from thegalleygourmet.net
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