I used to think lobster was something only to be ordered at restaurants. Then I went to my local Whole Foods for my weekly grocery run and the guy behind the seafood counter said the lobster tails were going to be on sale for $4.99 per tail later that week (original price is $9.99 per tail). What?! Needless to say, I went back and bought 4 lobster tails–they range from 4 to 5 ounces, so for a decent portion I bought two per person. While I wouldn’t recommend making lobster on a regular weeknight, when your local Whole Foods has that kind of sale, plan it into your week!
This recipe is super easy and can be made as a weeknight dinner. The delicious side in the picture is Corn Sauté with Cumin, Coriander and Lemon.
Active Time: 12 minutes
Total Time: 20 minutes
4 small lobster tails (4 to 5 oz) or 2 large lobster tails (8 to 10 oz)
1/4 cup butter, melted
1/2 tsp ground paprika
Kosher salt and ground pepper, to taste
1 lemon (if you want to add use the juice over the lobster)
- Preheat broiler. (Mine only has high and low settings, so I put it on high.) Prepare broiler pan by adding a cup of water to the bottom portion of the pan (this will create some steam while the lobster is cooking)
- Place lobster tails on broiler pan. With a sharp knife or cooking shears, carefully cut top side of lobster shells lengthwise.
- Pull apart shells slightly.
- Season meat with butter, paprika, salt and pepper.
- Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
How It Should Look
Per Serving: 268 Calories; Fat 14.1 g (Saturated 7 g); Cholesterol 190 mg; Sodium 770 mg; Carbohydrates 2.4 g; Fiber 0.3 g; Protein 45.6 g.