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A Cindy Pascale Original
For Midwesterns, like me, lobster tail is a special meal. Making and sharing it with my family is extra special. This lemon butter recipe is enough for 10, 4-6-ounce tails. The recipe can easily be cut in half or doubled to fit the needs of your gathering. Separating the lobster tail meat from the shell is called shucking and shucking is very tedious. So, ask the experts in the meat and seafood department of an upscale grocery to do the shucking.
Most will do it for you at no extra charge.
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Ingredients Method

Ingredients
  

  • 10 4-6 oz Lobster tails-shucked with the meat resting on the shell
  • 2 sticks salted butter
  • 1 large lemon
  • 1/4 tsp salt and more to taste
  • Chopped parsley-optional garnish for serving

Method
 

  1. Preheat oven to the broil setting. Spray cooking spray on the bottom of a broiler. Place lobster tails on broiler pan.
    Melt the butter.
    Zest ½ of the lemon. Add to butter.
    Squeeze the juice from the zested lemon into the butter making sure to avoid getting seeds in the butter.
    Add salt. Mix well.
    Using a pastry brush, brush lemon butter onto the lobster tails. Use the brush to mix the butter between lobster tails.
    Broil lobster for 5 – 6 minutes. Lobster is done when the shell and meat change color.
    Serve with the remaining lemon butter in individual bowls and the rest of the lemon cut into wedges. Optional – sprinkle some parsley on the lobster tail. Stir the butter well before dishing it into the small butter bowls.
    Enjoy a restaurant quality meal at home!
    HAPPY EATING!!