2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

At Dirk's
we carry many additional items to complete and complement your favorite recipe
such as:


-
Select Fresh 
  Vegetables
-
Fresh Breads
-
Fresh Chips &
-
Crackers
-
Parchment Paper
  (by the sheet)
-
Seafood Utensils
and more....
Lobster Tail Recipe: Tried and True
 
  • This is my favorite way to cook lobster tails, on the grill or in the broiler Cold water lobster tails are the best tails to use.
  • Buy these frozen and thaw in the refrigerator overnight.

Ingredients
  • 2- 8 to 10 ounce cold water lobster tails, thawed
  • 2 tablespoons butter
  • salt and pepper (optional) to taste
       

Directions
  • Thaw the lobster tails, preferably over night in the refrigerator.
  • You can run them under cold water for a quick thaw.
  • Split the topside of the shell, about halfway through.
  • Pull the shell open and season with a little butter and a pinch of pepper in the split.
  • Double wrap the tail in aluminum foil like a baked potato. This will prevent the tail from curling and keep it moist.
  • *Broil a 10 to 12 oz. tail for about 4 minutes per side.
  • Remove the foil and finish the tail off straight on the grill or under the broiler for 2 to 3 minutes per side.
  • Check the middle of the tail to see if it’s done.
  • The meat should be white all the way through, but still moist.
  • It’s better to check for doneness early rather than overcook the tail.
  • Serve with melted butter and a lemon wedge.

    *Larger tails will take a little more time and smaller tails a little less.

Dirk's Fish and Gourmet Shop © 2004