Lobster Tails
Home Food Dictionary Cooking Tips Cookbooks Submit Recipe Contact Us

Baked Catfish Supreme
Baked Salmon
Baked Sea-Bass
Baked Soft Shell Crabs
Baked Sole
Baked Stuffed Trout
Baked Trout
Beer Batter Shrimp
Cajun Catfish
Calamari Provencale
Clam Fritters
Crab Rangoon
Crusty-Baked Halibut
Deviled Crab
Fried Catfish
Fried Oysters
Garlic Clams
Greek-Style Sea Bass
Lemon Stuffed Trout
Lobster Tails
Mahi Mahi
Maryland Crab Cakes
Rainbow Trout
Sauteed Soft Shell Crab
Shrimp Scampi
Stir-Fried Spicy Lobster
Stuffed Red Snapper

Lobster Tails

4 lobster tails 8oz each

1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper

Combine the marinade ingredients in a large bowl.

Cut the lobster tails lengthwise, cutting through the meat but not
through the shell. Gently open each shell to expose the meat. Add to the
marinade and toss well to coat. Cover and refrigerate for 2 to 3 hours.

Insert a metal skewer through each lobster tail lengthwise, to keep it
from curling. Grill over high heat, 3 to 4 inches from heat source, for 5
minutes per side or until the shells are red and lobster is cooked through. (You may broil the lobster using the same cooking instructions.) Cut the tails in half lengthwise, cutting through the shell with a thick knife or scissors. Reserve, covered loosely with foil.

Copyright © 2010 Absolute Recipes All Rights Reserved | Most recipes have been submitted to this site, contact us if yours has been wrongfully listed.
privacy policy