Broiled Lobster Tails with Lemon Saffron Butter
My family loves seafood - it's a weekly meal at our home. Although it's not always lobster tails, this is the holiday season and I want to serve something special. Lobster is a delicate seafood with sweet subtle taste. And the best part? It feels so festive and cooks in no time, leaving me lots of time to enjoy with my family. Broiled Lobster Tails with Lemon Saffron Butter is simple, yet such a delicious and luxurious meal. I love to broil lobster tails because it is quick and easy and a method that works every single time. The lobster meat is so delicate you don’t want to overcook it otherwise it hardens. Don’t let this scare you just follow this simple rule. Its best to broil the lobster tails for about one minute per ounce and having the lobster tail about 5 - 6 inches from the heat in the oven. The lobster once cooked will turn beautiful opaque in color with a white center.
Cooking delicious food (no matter what is is) for others during the holidays or really anytime of the year is a rewarding way to express self-love and love for others. When you cook for yourself and others, it is an experience that heightens the love and joy of giving.
Broiled lobster Tails with lemon saffron butter is simple yet such a delicious meal and will make my family feel loved and appreciated this holiday season.
1/2 cup (1 stick) butter, room temperature
3 tablespoons fresh lemon juice
Large pinch of Saffron * slightly crushed in with a mortar and pestle.
* Saffron is a plant. The dried stigmas (thread-like parts of the flower) are used to make saffron spice. It can take 75,000 saffron blossoms to produce a single pound of saffron spice. Saffron is largely cultivated and harvested by hand. Due to the amount of labor involved in harvesting, saffron is considered one of the world's most expensive spices.
When buying saffron, choose the thread-form over ground whenever possible, as ground saffron has a shorter shelf life than the dried threads. To help release intensified flavor and color from saffron. Briefly soak the saffron threads in a hot liquid before adding them to the dish, in this case our warmed butter.
Melt butter in a sauce pan on low heat. We don't want to get any color. Once warm and melted add in the saffron and whisk. You will start noticing that the butter will turn into this beautiful orange color. Add the lemon juice and season butter to taste with salt and white pepper.
4 4-ounce lobster tails don't throw away the shells they make the perfect seafood stock
Sea salt to taste
Extra lemon wedges to serve
a sprinkling of fresh chopped parsley
Prep Time: 5 minutes
Cook Time: 6 minutes
Preheat the broiler, and place the rack about 6 inches away from the direct heat.
How to Prepare/Butterfly Lobster Tails: Using kitchen scissors, cut the top shell of the lobster down the middle. If you cut through the meat that's ok but don’t cut through the bottom shell.
3. Spread open the shell a bit to expose the meat. Work carefully, shells can be sharp. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top.
4. Brush the tops of the lobster tails generously with the saffron butter mixture. Broil for about 4- 6 minutes until the meat is firm and opaque (white) and an instant read thermometer registers 140°F in the center of the tail.
5. serve with more saffron butter for dipping, lemon wedges and a sprinkling of fresh parsley.
ps. don't throw away the lobster shells make a stock