If you want to create an impressive meal that takes very little effort, lobster tails can hardly be beat. Lobster can be found at most fish markets or grocery stores and, to make things even easier, you can buy lobster tails already removed from the lobster for you. Lobster tails are great when purchased fresh or frozen. Using just a few quick steps, you can create an elegant meal in your convection oven that takes hardly any time at all.
Things You'll Need
- Lobster tails, fresh or frozen
- Cookie sheet
- Cooking shears or heavy-duty scissors
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Preheat the convection oven broiler. Move an oven rack to the upper section of the oven so that the lobster tails will sit about 6 inches away from the broiler.
Insert the cooking shears underneath the shell of the lobster at the wide end of the tail (not the tail end) and make a cut down the center of the lobster tail from one end to the other. Gently crack open the shell, leaving the meat in the shell. At this point you can either leave the lobster as it is, or you can use a fork to gently lift more of the uncooked meat out of the slit in the shell and rest it on the top of the shell. This will create an elegant crown of meat on the shell once it is cooked.
Place the lobster tails on a greased baking sheet. Make sure that the tails are at least a few inches away from each other so that they will cook evenly.
Melt 1 tablespoon of butter for each lobster in the microwave or on the stove. Once the butter has melted, skim any butter foam from the surface of the butter and sprinkle in a pinch of salt and butter in the remaining butter. Squeeze lemon into the butter mixture, using 1/4 of a lemon for each lobster tail.
Pour the butter mixture over the lobster tails. You can also brush the butter on using a cooking brush. Sprinkle fresh or dried parsley over the lobster tails, using one teaspoon of fresh parsley or a pinch of dry parsley for each tail.
Put lobster tails under the oven broiler and leave to them to cook for seven to 10 minutes, depending on the size of the tail. Watch the lobster closely as you do not want to overcook the tails. When the lobster shell has turned a bright red color and the meat is no longer clear, remove the tails and serve.