How to Make Cutting Lobster Tail

Deviled Lobster Tails

When you're buying cooked lobster meat, be sure to specify whether you want lobster tail meat only, or a combination of tail, claw, and knuckle meat.

Recipe Summary Deviled Lobster Tails

These spicy lobster tails are so easy to make. Just a note on the lobster tails in supermarkets: if they're not frozen, they've been frozen and then thawed. So, bypass the 'fresh' for the frozen, which are fresher.

Ingredients | Cutting Lobster Tail

¼ cup mayonnaise

2 tablespoons chopped tarragon

1 tablespoon sriracha sauce

1 teaspoon ground paprika

1 teaspoon lemon juice

¼ teaspoon ground cayenne pepper

1 pinch salt

4 frozen lobster tails - thawed, split in half, and deveined

Directions

Mix mayonnaise, tarragon, sriracha sauce, paprika, lemon juice, cayenne pepper, and salt together in a bowl.

Preheat oven to 500 degrees F (260 degrees C). Set oven rack about 8 inches from the heat source and preheat the oven's broiler.

Loosen lobster meat from the shell, leaving it attached near the tip of the tail. Place tails on a baking sheet lined with crinkled aluminum foil to help keep them in place.

Spoon some of the mayonnaise mixture beneath the lobster meat and spread a generous amount on top.

Broil in the preheated oven until lobster tails are browned and cooked through, 5 to 7 minutes.

I never measure the ingredients when I use this technique, and so these are just guesses. Everything in this is to taste, so work accordingly.

Substitute chervil or dill for the tarragon if desired.

Info | Cutting Lobster Tail

prep: 15 mins cook: 5 mins total: 20 mins Servings: 4 Yield: 4 lobster tails

TAG : Deviled Lobster Tails

Seafood, Shellfish, Lobster,