Every now and then, I get a serious craving for lobster. To be perfectly honest, this is triggered every time I listen to a certain Drake song. It’s basically the anthem for this month’s seafood theme: Tonight was your night. Go get you some lobsters and shrimp.
And that’s how it begins. Drake reminds me of how much I love lobster, and then I can’t stop thinking about it. Until learning how to cook lobster at home, my only option has been to walk down to my neighborhood seafood restaurant for a tasty $30 lobster roll. There’s also that idyllic trip to Maine I’ve been planning in my head for years. Lobsters are so good and so much cheaper there!
Ok, back to reality. I’ve learned one easy way to tackle my craving at home is broiled lobster tails. Really easy. Lobster isn’t cheap, but cooking for 1-2 people means you don’t have to go all out and buy whole lobsters. Instead, go for a few lobster tails. They’re available at most seafood counters and sometimes in the freezer section. Each tail can range from $6-10, and it’ll be enough to get that fix!
Lobster is the perfect blank canvas for so many different flavors. I tested (and loved) both of these combos: cumin + lime and paprika + lemon. The cumin seasoning gives the lobster a smoky flavor – perfect if you wanted to use the tail meat to make lobster tacos. Paprika is a mild peppery seasoning and goes well with just about anything.
I made one of each, but you could stick to one flavor. Before broiling, add a pinch of spice to the lobster, plus salt and pepper. The lime and lemon are cut into wedges to squeeze over the lobster when it’s fresh out the oven.
The real work in this recipe comes down to about 5 minutes of prep. If it’s your first time prepping lobster tail (what you don’t make this every week? 😉 ), then watch how we break it down below. The key is to get the tail outside of the shell, then use the shell as a serving platform for the tail. Now isn’t that fancy?
You could also season the lobster once you crack open the shell, and skip the whole fancy part. But, you’ll have a harder time separating the tail from the shell when it’s cooked.
Serving it up
Lobster goes really well with pasta (hello lobster mac and cheese), so I made an orzo salad with roasted zucchini, asparagus, and red onion. The salad took longer than the lobster, so if you want a *really* quick dinner, make a simple green salad, possible add some garlic bread, and dinner is done in 15 minutes. Or, make lobster tacos with sliced avocado, chopped tomato and corn tortillas.
No matter what you serve the lobster with, don’t forget the lemon or lime wedges. The citrus juice is so key to balance out the rich flavor of the lobster.
Make your own fancy lobstah dinner? Let us know! Share on Instagram by tagging #confettikitchen.
What You Need
2 lobster tails
Freshly ground black pepper
Pinch of paprika or cumin
1 tablespoon butter
1 lemon or lime
Paring or chef’s knife
Aluminum foil (optional)
Turn on oven broiler. Place lobster on a foil-lined baking sheet. If you don’t have foil, no problem – we just use it for easier cleanup.
Cut lobster shell.
Using scissors, cut down the middle top of the lobster tail staying as close to the shell as possible.You don’t want to cut the meat – just the shell.
Split shell apart.
Use your hands to pull the shell apart to expose the tail meat. This might take a little work and it’s ok if you crack part of the shell.
Place tail on top.
Use your hands to detach the lobster tail from the bottom of the shell. You can keep the tail connected to the end of the shell. Lift the tail meat, close the lobster shell, and rest the meat on top.
Season and butter.
Sprinkle salt and pepper on both. Add a pinch of paprika or cumin. Cut 1 tablespoon of butter into 4 pieces. Place 2 pieces on top of each tail.
Broil and serve!
Cook the lobster tails in the oven for about 7-10 minutes until the flesh is opaque. It’s ok to check on them to make sure they don’t overcook! While they’re in the oven, slice lemon or lime wedges and melt extra butter for dipping (optional).
Need to skip the butter? Substitute olive oil for butter to keep this paleo and dairy-free.
|Paprika||Cayenne (for some heat!)|