Lobster Tails with Butter
Always place the lobster at least 4 inches away from the heat source, no matter what method you are using to cook it.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 rock lobster tails (5 oz. each)
- ⅓ cup butter
- 1 Tbsp. plus 1 tsp. clam juice
- 1 tsp. fresh thyme leaves
- 1 lemon, cut into wedges
- Preheat broiler. If using frozen lobster tails, thaw and pat dry with paper towels.
- Melt the butter in a small saucepan over medium-low heat. Add the clam juice. Simmer for 5 minutes and remove from the heat.
- Use scissors to cut lengthwise through the top of the lobster shell. Cut through the meat almost to the bottom, but do not cut right through the soft bottom shell. Use your hands to gently push apart the meat on both sides of the cut.
- Lightly brush the lobster with a small amount of the butter mixture. Broil for 10–15 minutes, until cooked but still tender. Halfway through cooking, brush again with the butter. Serve the lobster tails with the remaining butter mixture, fresh thyme, and lemon wedges.