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Broiled Lobster Tails with Butter

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The trick to broiled lobster tails is not to broil them all. They should be slowly baked at about 350-400 degrees so the tissue doesn’t tighten up. Restaurants often do not have the luxury due to time frames involved with getting the food out of the kitchen, so they often come out tough and chewy. Steaming lobster tails (not whole Maine) can even be worse.

The other trick to great lobster tails is not to serve them with clarified butter but to serve “buerre monte” instead (literal translation butter mounted) (recipe follows).

Step 1. Lobster Tails any size. South African, Australian and New England/Canadian are the best. Cold Water tails are slightly sweeter than warm water tails (see lobster varieties below). Slice shells down the back or cut with kitchen shears and gently pull open. Work your fingers between the shell and the meat and separate. Pull the meat away from the shell and clean any vein away from the center cut of the lobster. To make lobster meat removal easier, poach whole lobster tail in shell for about 1 to 1.5 minutes and let cool. Then repeat as above.

Step 2. Season the top of lobsters with Lawrey’s or other season salt and Hungarian (sweet) paprika. Place in pan with ¼ inch of water and top with whole butter or buerre monte or raw butter. Bake in 375-400 degree oven until done. Time will depend on size of tail. A general rule is 5 minutes raw tails per 2 oz. of tail meat. Plate and serve with buerre monte.

Step 3. Actually this should be done first! To make Buerre Monte – a whisked butter emulsification – have l lb. butter at room temperature and break up into about 2 ounce chunks. Any amount can be made at once if you want more. In a thick bottom pot bring to a boil about 2 T. water to a boil. Slowly whisk in butter chunks piece by piece until an emulsification begins to form. Once formed continue adding butter and whisking until all butter emulsified. Hold buerre monte at a temp of about 180 degrees. Do not allow to simmer. Lobster for salads and sandwiches can be poached directly in buerre monte. Emulsion can also be cooled, refrigerated and slowly reheated for later use.

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