Broiled Lobster Tails with Cilantro Lime Butter might look fancy, but it’s truly a simple recipe to prepare.
Funny story. I had just finished shooting photos of these lovely broiled lobster tails when I asked my husband to re-heat them on the grill outside. It was mid-summer and I didn’t want to turn on the oven again.
So, my husband took the tray of lobster tails outside and set them on the “center” of the patio table while he prepped the grill.
My husband came back inside the house to grab the cilantro lime butter for basting and just as he walked outside, I looked out the kitchen window and what did I see to my horror? Gus, my Australian Cattle Dog, snagging lobster off the patio table!
Yes, this is Gus in the photo above. Looking all adorable and sweet in his Christmas elf hat.
The Gus Dog, as I affectionately call him, enjoyed two of the four Broiled Lobster Tails with Cilantro Lime butter that day.
He was very pleased with himself even though he knew he had been naughty. He spent a fair amount of time on his bed in a time out.
Since then, I’ve prepared these lovely lobster tails at least three more times. And most recently, they were one of the two entrees I served at Thanksgiving dinner.
They make a lovely and delicious meal served with a simple salad and coconut rice during the summer months. At Thanksgiving, I served them with gorgonzola mashed potatoes, a tossed green salad and green beans with caramelized onions.
I’ve written the recipe instructions so that you don’t remove the lobster meat completely from the tail. The meat is pulled out lightly and then rests on the shell of the tail.
This makes for a nice cooking surface as well as a lovely presentation when the lobster tails are served. The lobster meat only takes minutes to cook through and it’s bathed in a decadent cilantro lime butter.
I love to finish this meal with Mandarins in Prosecco. It’s the perfect compliment to the rich flavor of lobster – and just because I really love bubbles.
I’ve included my method for the Prosecco below, along with the recipe for these luscious lobster tails.
Wishing you peace, love and loads of deliciousness this holiday season.
Love,
Karista
A delicious broiled lobster tail basted with cilantro, lime and warm butter.
Ingredients
- 4 four-ounce lobster tails (I like using the small tails. They’re sweeter and more tender)
- ½ stick unsalted butter (8 tablespoons)
- 3 cloves of garlic, minced
- ¼ cup cilantro leaves, chopped
- 1 lime, zested
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- To prepare the lobster, place the four tails, bottom side down, on a sturdy cutting board. At the front of the top of the tail, cut down the center of the shell, with kitchen shears, almost through to the tail.
- Then carefully lift the lobster meat out of the shell, keeping the bottom part by the tail connected, and then rest the lobster meat back on the shell. You will use the shell as a cooking surface. It also makes the broiled lobster a beautiful presentation. Place the prepped lobster tails on a baking sheet.
- Next, heat the butter and garlic in a small pot over medium low heat. When the garlic butter is just melted, add the cilantro leaves and lime zest. Remove it from the heat and let it sit for about 3-5 minutes.
- Reserve half the butter and then use the remaining half to brush over the lobster tails. Sprinkle the tails with a little salt, pepper and paprika.
- Pre-heat the broiler and then place the baking sheet on the center rack. Broil the lobster tails 5-8 minutes depending on the size of the lobster tails. My lobster tails were rather small, and it only took about 5 minutes and they were cooked through, but still succulent. Overcooking lobster tails will cause them to be tough.
- Once the tails are done, place them on a platter and drizzle some of the remaining butter over the tails and serve.
To make the Prosecco: add 3-4 wedges of mandarin oranges to the bottom of a Prosecco glass. Top with Prosecco and if desired a splash of Cointreau. Serve chilled.
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