Lobster Tails Cold Water

Wine pairing: Chablis

Suggested Recipe

Broiled Lobster Tail with melted drawn butter

Prep Time: 15 mins   Cook Time:  10 mins

DIRECTIONS:

1. Butterfly the Lobster. Using kitchen shears, cut down the center of the shell, all the way to the Tail, but not cutting the Tail. You want to cut through the top of the shell, but don’t cut through the bottom.
2. Split the shell. Using your thumbs and fingers to spread open the shell, gently push the Lobster meat upward, separating it away from the bottom shell. Leave the end attached to the Tail fin. Gently split it open and then continue to open up the shell more, so that it separates away from the meat on the sides.
3. Push Lobster meat above the shell. Slightly push together the empty shell underneath and place the row of meat on top. Place butterflied Lobster Tail onto a lined baking sheet. Cooking time is quick, just 10 minutes or less!
4. Mix together butter sauce.Whisk together melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne.
5. Brush Lobster Tails with butter.It’s important to coat all the Lobster meat so that it stays nice and juicy – this is the best way to cook Lobster Tails!
6. Garnish and enjoy!Finish your Lobster Tails with lemon wedges and fresh parsley. You can also serve with melted butter on the side.

• Packaging: Vacuum sealed.
• Gift Box: Delivered in a classic gift box.
• Condition: Product is frozen for shipping to lock in flavor and will arrive frozen or partially thawed.