Broiled fresh Maine lobster tails with clarified butter for Mother’s Day is an affordable and easy meal to prepare and can go a long way toward making this Mother’s Day celebration a really special occasion. And the good news is that even if you have never tried before, broiled Maine lobster tails are so easy to prepare at home it is almost impossible to mess up.
Sometimes Smaller is Better
When broiling lobster tails for the first time, please note size does matter … a smaller tail (4 oz.) can be the way to go. Larger tails take longer to cook and care must be taken not to overcook or the large tail can become tough. Broiling smaller tails is much more forgiving. Smaller tails are also a bargain and can usually be bought and delivered for less than $10 a tail. Compare to the cost of a whole lobster at $20 to $30 or more.
The concept behind the broiled lobster tail with clarified butter is that the lobster can be the star of the meal or it be combined with a filet or other steak to make a surf and turf dinner. The choice is up to the chef.
The Clarified lemon butter is the key to making this lobster-tail dish absolutely delicious. It’s well worth the additional work so don’t cut any preparation corners here.
So now let’s get started on a meal for a Mother’s Day Celebration:
Time: 25 minutes
(4) 4-oz Maine lobster tails, thawed
1 1/2 cups unsalted butter (about 3 sticks)
Juice of 2 medium lemons
½ Tsp ground black pepper
1. Cut the top of each shell all the way down the center with kitchen shears. Stop cutting just before the fan tail. Insert fingers gently into the shell incision to loosen the meat. Gently pull the meat and fan it on top of the shell. Set tails aside.
2. Cut and squeeze lemon juice into a bowl.
3. Place butter into a medium sauce pan. Heat over medium-high heat until the butter begins to turn white and foam. The milk solids will begin floating to the top. With medium sized spoon, skim off the milk solids and discard. Repeat the skimming until there are no more milk solids. Stir in lemon juice and add ground black pepper. Lower the heat to keep butter mixture warm.
4. Baste the lobster tails with the warm, clarified lemon-butter mixture. Place the remaining butter in ramekins.
5. Preheat broiler oven. If using a temperature gauge, broiler should be pre-heated to about 425 degrees.
4. Place lobster tails on broiler pan and adjust pan so the tails are about 6-9 inches away from the broiler flame. Broil for 3-4 minutes (longer if using larger tails). Keep a close watch and take care not to overcook. The lobster tails are done when the shell turns bright red and the meat has turned an opaque white.
5. Serve immediately with a ramekin of clarified lemon butter.
© Wayne Howe 2015
It’s hard to improve upon the traditional Boston and Maine lobster roll recipe. The lobster roll that you can experience in any of the numerous lobster shacks and seafood restaurants that inhabit the Massachusetts coast line. Sometimes simple is just simply the best and there is just no reason to change anything. Nothing is better than the pure, sweet taste of lobster.
As the old adage says, “if it ain’t broke, don’t fix it.”
But there are a couple of tricks if you want authenticity. You must use fresh, live Maine lobster. And if you want an overflowing lobster roll you can eat with a fork, plan on one 1 ¼ pound lobster per roll. And if at all possible, make sure you use New England style split top hot dog buns (with the cut sides) as the roll’s flavor explodes when toasted on a grill or skillet.
Boston lobster roll on New England style top loading bun
For two people, order two 1 ¼ pound lobster online for home delivery or get them from your local fish market. Steam the lobster in a large kettle with steaming rack filled with about two-to-three inches of cold water. Add two tablespoons of sea salt and bring water to roiling boil. Place the lobster head first into the kettle and steam about 10 to 12 minutes.
Remove the lobster and open the cooked tail, claws, knuckles and legs with a large chef’s knife. Remove any cartilage or veins from the tail.
- Chop the meat from two 1 ¼ pound lobster into small chunks
- Two tablespoons of mayonnaise (one per lobster)
- 4 lemon wedges (served on the side)
- 1 medium stalk of celery, finely diced
- Fresh ground pepper
- Potato chips and pickle for serving
- Mix the lobster meat and mayonnaise in a large bowl. Use just enough mayonnaise to coat the meat but not so much that it is holding the meat together
- Grind in two or three grinds of pepper. You don’t need much
- Add in the celery and mix again
- Cover and chill for at least an hour
- After the mixture has chilled, pre-heat the grill or an iron skillet
- Spread softened butter on both sides of each roll
- Over medium heat, toast the buns on each side for 2 to 3 minutes until golden brown
- Fill each toasted roll to overflowing and serve immediately with lemon wedge, chips and pickle
- Note: To add a little extra spice to the Boston lobster roll recipe, chop up two scallions and add it to the mixture along with a dash of cayenne
© Wayne Howe 2015