Cooking Lobster Tails At Home

Grilled Lobster Tails with Herb Garlic Butter Skinnytaste

WEBJun 15, 2018 · To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1 1/2 minutes, then turn 45 …

1. Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
2. Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.

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Lean & Green Healthy LowCarb Lobster Roll Lean …

WEBMar 5, 2021 · Lightly coat the insides and edges of each "boat" with butter and grill or broil to slightly char and bring out the flavors of the lettuce. (2 …

Rating: 3.9/5(17)

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Butter Seared Lobster Tails Cafe Delites

WEBDec 26, 2023 · Season lobster tails generously with salt and pepper. Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. …

1. Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
2. Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
3. Season lobster tails generously with salt and pepper.
4. Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.

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Creamy, Easy Low Carb Lobster Bisque Castle in the …

WEBMay 23, 2022 · Lobster Bisque. Heat butter and oil in a large stock pot over medium heat, Saute the onions, carrots, celery and fresh herbs for 4-5 …

1. Fill a large pot with 8 cups of water. Stir in ½ teaspoon sea salt and bring to a rolling boil.
2. Heat butter and oil in a large stock pot over medium heat, Saute the onions, carrots, celery and fresh herbs for 4-5 minutes. Season with the bouillon powder and pepper. Stir in 4 cloves of garlic and cook until fragrant, about 1 minute.
3. Melt butter a pan over medium heat. Add in chopped lobster meat and lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through. Don't cook it for too long. You just want to infuse the meat with butter. Pour the meat and melted butter from the pan into the bisque.
4. Give the soup a quick stir and pour into individual serving bowls. Top each bowl with extra tarragon if desired and serve with butter and rolls or low carb bread sticks.

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