BUTTERFLY LOBSTER TAILS
—BUTTERFLY LOBSTER TAILS—
Simple to make...
Wash Lobster tails with a bit of vinegar and pat dry. Use kitchen sheers to cut down the center of the shell, which will cut through the top of the meat lengthwise (it should open like a butterfly). Slightly pull the shell open while gently pulling the lobster meat toward you, squeeze the shell back together, and lay the meat on top of the shell.🦋 Easy peasy sauté in a hot skillet for four minutes with one tablespoon of butter. Heat four tablespoons of butter, one teaspoon of olive oil, old bay, chili powder, smoked paprika, thyme, onion powder, and garlic, and use a spoon or brush to saturate the lobster. Top with lemon wedges and stick in the oven for ten minutes on broil (pending the size of the tails). These are removed and brushed with the remaining mixture. I’m a texture person, and I prefer mine charred on the outside and juicy on the inside.
*You can skip the sautéing step if you’re not. It sears in the juices, in my opinion. 🤷🏽♀️ anyhow.
•| ENJOY❤️ |•