关于此食谱

优雅而出乎意料的简单，这些炙烤龙虾尾是一道餐厅级别的晚餐，你可以在家30分钟内完成。展开式切割确保均匀受热，涂上浓郁的蒜香草油，每次肉质都嫩滑、多汁、呈金黄色。完美适合约会夜晚、假日或任何时候想要犒劳自己的特殊时刻。

步骤说明

1. 1

   If using frozen lobster tails, thaw them overnight in the refrigerator or place them in a sealed bag submerged in cold water for 30–60 minutes. Pat dry with paper towels.

2. 2

   Position an oven rack so the lobster tails will sit about 6 inches from the broiler element. Set the oven to broil on ^[high] (![500°F]). Line a rimmed baking sheet with aluminum foil.

3. 3

   Butterfly each lobster tail: Using kitchen shears, cut straight down the center of the top shell, stopping just before the tail fan. Do not cut through the bottom shell. Gently spread the shell halves apart and use your fingers or a wooden spoon to loosen the meat from the shell, keeping it attached at the base. Lift the meat up and over the shell so it rests on top — this is the butterfly. Place tails on the prepared baking sheet.

4. 4

   In a small mixing bowl, whisk together the melted butter, olive oil, minced garlic, parsley, lemon juice, smoked paprika, kosher salt, and black pepper until combined.

5. 5

   Generously brush the garlic herb butter all over the exposed lobster meat, making sure to coat the sides and get into any crevices. Reserve a little butter for basting mid-cook.

6. 6

   Place the baking sheet under the broiler. Broil for 8–12 minutes, depending on the size of the tails (about 1 minute per ounce of tail weight). Halfway through cooking, pull the rack out and brush the tails again with the remaining garlic herb butter.

7. 7

   The lobster is done when the meat is opaque and white throughout, the shell is bright red, and an meat thermometer inserted into the thickest part reads %[140–145°F]. Do not overcook — the meat should be just set, not rubbery.

8. 8

   Transfer the lobster tails to a serving platter. Garnish with fresh parsley and serve immediately with lemon wedges and a small bowl of melted butter for dipping.