Favorite recipe for lobster tails?
 

We're having them for Christmas dinner tomorrow. Four 1/2 lb. lobster tails. I usually do them on the Weber outside, and get good results. I know I could broil or boil, but not without a sure-fire dynamite recipe. What's your favorite recipe?
Merry Christmas to all!

Yum. Sounds better than the canned ham we'll be having at Aunt Edna's. You know you're in trouble when the auntie phones and says "could you pick up a can of cranberry jelly to go with the turkey loaf? And Cousin Eddie wants sauerkraut". Good lord! Wish I was dining with Maureen!

I like the broiled lobster tails, dipped in butter that has a tiny pinch of curry powder added. I like them served on top of a salad that features avocado and tomato, and Catalina french dressing.

I take melted butter and add some lemon juice to it, stir it and brush on the lobster tails as I'm broiling them. Turns out pretty good.

A few years ago I got a recipe for grilled lobster tails from the Food Channel and have used it with very good success. Simply take a knife and run it through the membrane and place a skewer through it so it won't shrivel up on the grill. Baste with a lemon butter with chopped basil mixture and grill about 5 min. or so per side. You can serve with extra butter if you wish.

Why in the world must so many of you come to Fodors for recipes???? This is a TRAVEL forum and there's a LOT more cooking forums out there then travel. On the grill sounds very interesting, I admit, but it's still not about travel in the US. BTW I never comment about ANYTHING posted in "Other", which would be the best category for recipes, if they MUST be here.

Good luck with your dinner.

I would not boil them because you loose all the flavor. I would steam them in a pot with some water on the bottom. When they are done, mix up some butter and lemmon and enjoy.

Have a wonderful holiday!!!!!

besides butter and whatever spices you use.....brush with olive oil to avoid sticking to grill...
enjoy

Merry Christmas to all, and thank you.
I'll probably grill them on the patio gas Weber grill, since it's about 60 degrees in Denver today and beautifully sunny.
I hope you're all enjoying health and happiness today and this year! Here's a champagne toast to you all.

rb, I think we do the recipe thing on this forum because we all seem to know each other and trust what we all have to offer. To keep that bp down just breathe slow and deep and count backwards from 10.

Keeping this Travel related...
Today, my daughter had Christmas dinner in <b>Brussels</b> and they served Lobster, anyway you want it :)
She had grilled. She said it was the best lobster she has ever had.
We always used to buy them fresh from the fishermen in <b>Montauk NY</b> when we stayed at our summer place. We just threw them in the pot , then ate them out on the deck with tons of paper towels :)
My husband makes a mean spaghetti sauce with lobster in it ..
Happy Holidays, Happy Eating! lol

I wish I had seen this thread earlier. I could have given you my recipe for Broiled Stuffed Lobster. Quite a bit of work, but definitely to die for. :)

So, what did you end up doing Maureen?

You still could give us the recipe, late or not -- my mouth is starting to water. ((a)) ((b))

I'll try to remember to post it when I get home, Budman. Even if only for you. ;)

I'd love your recipe for future reference, Statia. We put the lobster tails on the grill. Our weather was so beautiful, it was nice to cook them on the patio Christmas afternoon. I used a grill pan (like a frying pan with holes in it), coated with oil, to keep the lobster from sticking and make them easier to turn. I brushed on butter and paprika, grilled for a total of about 12 minutes, and they were great. Thanks for your help.

Broiled Stuffed Lobster

Makes 4 Servings

2 cups milk
1/2 cup dry white wine
1 bouquet garni
2 cups sliced mushrooms
1/4 cup all-purpose flour
3 tablespoons butter
1 teaspoon Dijon mustard
1 egg yolk, lightly beaten
2 tablespoons minced parsley
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Four 1 to 1-1/2 pound lobsters
2 slices bread, made into crumbs
4 teaspoons grated Parmesan cheese
4 lemon wedges

1. In a medium nonstick saucepan, combine the milk, wine, and bouquet garni; bring to a boil. Remove from heat; let stand 30 minutes. Discard bouquet garni.

2. Add the mushrooms, flour, butter and mustard to the milk; cook over low heat, stirring, until the sauce thickens, about 3 minutes. Remove from the heat; beat in the egg yolk, parsley, lemon juice, salt and pepper.

3. In a very large pot of boiling water, cook the lobsters until bright red, 10-11 minutes. With tongs, transfer the lobsters to a cutting board; remove the meat from the tails, leaving the shells intact.

4. Preheat the broiler. Cut the lobster meat into 1&quot; cubes. Pour one-fourth of the sauce into the bottom of each lobster's body cavity and tail; fill with the lobster meat. Place the lobsters in a large, shallow roasting pan, then sprinkle with the bread crumbs and cheese. Broil 4&quot; from heat until golden brown and heated through, 3-4 minutes. Place on a platter; garnish with the lemon wedges.

Delish!

BTW - To keep this travel related, you can always travel here to our island and dive for your own lobster with my DH. ;)

Thanks for taking the time to post your recipe. It sounds delicious!! ((b))

Gee, can I trade some halibut, salmon and moose meat for some lobster,lol? I still remember trying crayfish in South Africa, the American lobster's sweet cousin.
The last place I enjoyed a lobster dinner was Duke's in Hawaii, and hopefully will be back there before too long!