lobster tail

Lobster Tails Thermidor

butter, divided

white onion, finely chopped

all-purpose flour

dry white wine

milk, eyeball it

white cheddar

paprika or crab boil seasoning, recommended: Old Bay

Parmesan

bread crumbs

Lemon wedges,

parsley leaves

Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.

Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.

Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

This guy must never had lobster. For those of us lucky enough to live in Florida, this recipe is the bomb!! I’ve had lobster every way imaginable. By far this is the cats meow. I added a little key lime to the lobster mixture and it’s killer. This recipe is great. 

Not sure why the 5 star positive reviews.  Just so you know, I am a very good home cook.  I followed the recipe and didn't change a thing.  This was merely OK at best.  Seriously, you're better off just cooking your lobster tails and have clarified butter on the side.  This so ruins the lobster.  The sauce isn't that great of flavor.  It totally lacks depth.

Yummy! Thanks Rachel :-

Like a previous reviewer, we added Dijon to make it a real Thermidor. We used green onion instead of white, and made it gluten free. We made the full sauce recipe for just two lobster tails and the amount of sauce was just right. The sherry added a lovely flavor, I'm so glad we included it. 

As someone who has been a fan of Lobster Thermidor for many years, I give this make-at-home recipe two thumbs up!

I don't recommend this recipe.  The cheese sauce is not good and doesn't compliment the lobster.  It's like putting lobster meat in the Kraft Mac-n-cheese packet sauce.  Melt some good butter instead.

I normally dont make Rachel Ray recipes but I thought I would give this one a shot...bad idea.  This was the worst lobster recipe I have ever had.  Was not very creamy, cooking the lobster twice (boil &amp; saute) really over cooks the meat, onions are not good!  Just Horrible!

My first time making this and I LOVE it.  I used extra sharp white cheddar cheese which enhanced the flavor even more.  Now I need to learn how to remove the meat without destroying the shell...lol!  Rachael is the real deal.  Luv ya, Rach... thank you. 

Awesome recipe!  I shortened the poaching time to be certain the lobster didn’t get over cooked in the multi step cooking process.  My husband loved it.  I will definitely do this again.

This was Delicious!!! I've never had LTT before, nor even heard of it.  I trusted the recipe because of the author. It was pretty easy to make and my BF and I absolutely LOVED IT!! Thank you, Rachel!!!!!

Easy to do and it looks special and elegant and tastes delicious

This 10 Minute Perfect Broiled Lobster Tails Recipe is the quickest, tastiest, and easiest way to cook lobster tails- get perfect oven broiled lobster tails every time! The best of the recipes to lobster tail in the oven for a restaurant style lobster tail dinner in under 10 minutes.

The Best Easy Broiled Lobster Tails Recipe

Lobster tails

celtic sea salt

garlic powder

smoked paprika

white pepper

Preheat broiler to high.

Set lobster tails on a baking sheet or...

Set lobster tails on a baking sheet or in an oven safe dish.

With sharp kitchen scissors or a knife, carefully...

With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit if needed.

Carefully pull shell down, so meat looks like...

Carefully pull shell down, so meat looks like it is sitting on top of shell and open.

To make it look even better, slide a...

To make it look even better, slide a lemon wedge or two under the lobster meat in between the meat and the tail.

Mix spices in a small bowl.

Sprinkle with spices.

Add small pats of butter along the lobster...

Add small pats of butter along the lobster tail.

Place in oven on an upper middle rack.

Let cook until meat is opaque and white,...

Let cook until meat is opaque and white, about 8-10 minutes.

Remove and serve immediately with drawn butter.

https://mediavine-res.cloudinary.com/video/upload/seyi4w7o72iqqgas3hgk.mp4

This 10 Minute Perfect Broiled Lobster Tails Recipe is the quickest, tastiest, and easiest way to cook lobster tail – get perfect oven broiled lobster tails every time! The best juicy, tender, and delicious recipe to broil lobster tail in the oven for a restaurant style lobster tail dinner in under 10 minutes.



10 Minute Broiled Lobster Tails

How to grill lobster tails: Brush lobster tail meat with a flavorful mixture of butter, lemon juice and McCormick&reg; herbs and spices. Grill until very lightly charred and serve with your favorite side dishes to your favorite people. Want to make lobster tails in the oven? Try our baked recipe <a href="https://www.mccormick.com/recipes/main-dishes/baked-lobster-tails-with-lemon-herb-butter" target="_blank">here</a>!

Grilled Lobster Tails with Diavolo Herb Butter

lobster tails

(1/2 stick) butter

lemon juice

chives

tsp red pepper

tsp salt

Cantonese Lobster Tail

vegetable oil

Four 7- to 8-ounce fresh lobster tails, shells on, chopped

green onions

ginger

oyster sauce

soy sauce

white wine

black bean sauce

garlic

carrot,

Heat several inches of vegetable oil in a wok to 325 degrees F.

Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes.

The buttery lobster tail is a great idea for Thanksgiving dinner. Just drizzle the lobster tail with melted garlic butter and broil. Lastly, brush them with the garlic butter again and serve. This recipe is easy and absolutely delicious.

Buttery Lobster Tail Recipe

Lobster Tails (butterflied)

Butter

Garlic

Paprika

Salt

Parsley (minced) (plus more for garnish)

Lemon Wedges (for garnish)

First, preheat the broiler and keep it ready. Then, take a sheet pan and grease it with some cooking spray. Place the lobster tails on the sheet.

Now, in a small bowl, add butter, garlic, paprika, parsley, and salt. Place the bowl in the microwave and melt it for about 20 seconds until the butter is melted.

Then, take it out and mix to combine everything. Take half of the butter mixture and drizzle it over the lobster tails and save the other half for later.

Place the sheet pan in the broiler and broil the lobster tails for about 10 minutes until the meat is opaque. After that, take them out.

Warm up the remaining butter by heating it in the microwave for 10 seconds. Then, brush the cooked lobster tails with it. Garnish the lobster tails with some parsley and serve with lemon wedges. Your delicious buttery lobster tails are ready!

https://www.youtube.com/watch?v=CzVx6LE-3QA

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How to bake lobster tail, baked lobster recipe

Ingredients 
8-10 garlic cloves (minced)
Salt and pepper to taste 
1 tbsp onion powder 
1 tbsp garlic powder 
1/2 tbsp old bay seasoning 
4 tbsp unsalted butter 
2 tbsp chopped parsley 




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Garlic Butter Lobster Tail| Super Easy Baked Lobster Tail Recipe| Lobster Tail Recipe

Grilled Cajun Garlic Butter Lobster Tails are buttery and savory and they make a normal night at home seem so fancy! To elevate your next dinner party be sure to include these in your plans!

Grilled Cajun Garlic Butter Lobster Tails

salt and pepper

butter

olive oil

Cajun Seasoning

Preheat grill to medium high heat.  Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.

In a small bowl combine melted butter, olive oil, garlic and cajun seasoning.  Brush on top of the prepared lobster.

Place lobster on grill flesh side down until lightly charred about 3-4 minutes.  Flip over and brush again with marinade and continue to cook for about 5 more minutes until cooked throughout.

https://content.jwplatform.com/videos/hppS38ye.mp4

Cajun Grilled Lobster Tail

Air Fryer Lobster Tail With Lemon Garlic Butter is an effortless, elegant meal that can be made in less than 10 minutes. This recipe will quickly become your favorite way to make lobster tails!

Air Fryer Lobster Tail with Lemon Garlic Butter

Lobster Tails

tbsp Unsalted Butter

Garlic Cloves, minced

tbsp Fresh Parsley

Lemon

tsp Smoked Paprika

tsp Black Pepper,

tsp Sea Salt,

Butterfly The Lobster Tails. Start by cutting the top hard shell of the lobster tail lengthwise through the center with kitchen shears. Do not cut all the way through the bottom of the shell. Spread the shells apart. Using your fingers, gently pull the meat from the inside of the shell and place it on top. Be sure to remove any veins and visible dirt.

Prepare the Garlic Butter Mixture. In a small saucepan over medium-low heat, melt the butter, then add the garlic, seasonings, lemon juice, and fresh parsley. Pour half of the mixture into a small dish and set aside for later.

Cook The Lobster. Season the lobster with salt and pepper to taste. Then, Coat BOTH SIDES of the lobster with the lemon garlic butter sauce. Then place the lobster in the air fryer. Cook at 380°F for 4 minutes. Then, baste the lobster meat with more garlic butter sauce and cook for an additional 2-4 minutes. The lobster will be white, golden, and tender when done.

Serve: Serve the lobster with fresh lemon wedges and a side of the reserved lemon garlic butter sauce

https://www.youtube.com/watch?v=sKCBZGFQaWk

Make mouthwatering Lobster Tail With Lemon Garlic Butter effortlessly in the air fryer! This easy, elegant meal can be made in less than 10 minutes. This recipe will quickly become your favorite way to make lobster tails! 

GET THE FULL RECIPE HERE: https://goodfoodbaddie.com/air-fryer-lobster-tail-with-lemon-garlic-butter/

Air Fryer Lobster Tail With Garlic Butter Sauce #Shorts

Lobster tails can be intimidating to prepare because of the cost. At the price of a pound of lobster, it's nerve-wracking to mess up a recipe. But fear no more! This is an easy lobster recipe that's full of flavor. The chili-garlic butter baste brings a bit of heat, while orange and lemon add notes of citrus flavor. Serve with corn and potatoes for a fancy meal that's sure to impress (and no one has to know how easy it was to prepare).

Lobster Tails (Broiled)

lobster tails (8 oz. each)

cup(s) butter

tablespoon(s) chili powder (or more to taste)

clove(s) fresh garlic, minced

orange peel

The Mofongo A La Cosinita served at La Cosinita Latina in Boca Raton, FL, as seen on Diners, Drive-Ins and Dives: Season 37.

Mofongo a la Cosinita

green plantains,

salt

Vegetable oil,

garlic,

pork rinds

margarine, melted

oregano

sazon complete seasoning

yellow onion, sliced

green pepper, sliced

red pepper, sliced

yellow pepper, sliced

black pepper

fresh cilantro, minced

tomato sauce

lobster

shrimp

For the mofongo: Soak the plantains in 2 cups water and the salt for at least 1 hour or up to 1 day. Drain.

In a frying pan on medium-high heat, add the vegetable oil and heat to 350 degrees F.

Fry the plantains for 5 minutes. Drain and set aside. In a pilon (mortar and pestle), add the fried plantains and mash. Add the whole garlic and mash, then the pork rinds, and mash. Next, add the margarine and mash. Add the oregano, complete seasoning and minced garlic and mash until everything is incorporated.

For the salsa criolla sauce: In a saucepan, cook the onions, peppers, oregano, black pepper, garlic, cilantro, tomato sauce, seasoning and 1 cup water. Let cook until the vegetables are soft but not mushy, 12 to 15 minutes. Set aside.

For the lobster/shrimp: In a pan with the oil, add the lobster and shrimp and cook 2 minutes. Add about 7 ounces salsa criolla sauce add cook for about 4 minutes. Adding the complete seasoning and cook 1 more minute.

Plate the mofongo. Top with the lobster tail and shrimp. Add more sauce on top and serve.

Grilled lobster tails are the ultimate summer extravagance, so you'll want to make sure to treat them right. This method assures tender and juicy lobster meat cradled in a shell brimming with garlicky, herby butter. We start with frozen tails because that's what's most reliably available, but if you have access to fresh, by all means use them.

The Best Grilled Lobster Tails

Olive oil,

unsalted butter

garlic, very finely chopped or grated

lemon

Italian parsley

cayenne pepper

Kosher salt

If using wooden skewers, soak them in water for 30 minutes before grilling.

Prepare a grill for medium-high heat and brush the grill grates with oil.

Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm.

Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.

Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more.

Remove the skewers and serve with any extra warm butter on the side.

This recipe is so very close to the one we use. Reading through, the new additions would be parsley and chives, both of which we grow. These will taste even better than our version because of the inclusion of fresh herbs. Thank you again, Food Network Chefs.

We tried this recipe &amp; then made it again w/ some of changes. We did not add parsley, chives, lemon zest or minced garlic the 2nd time. We found a place in Peoria, IL that sells 1 lb lobster tails. We dry freeze them &amp; bring them home to TN. Defrost &amp; split down the back to the tail, spread the shell wide open, slather heavily with garlic butter &amp; lay them on the grill meat down first. Slather the top while grilling the bottom, close the lid. After 2-3 mins, flip the tails, slather more butter on, close lid. Flipping them about 4-5 times each side, slathering each time because the tails are so large. The tails come out so moist &amp; buttery, they melt in your mouth. Perfection every time!

This recipe has been handed down to Ree from her mother, who served it at her dinner parties in the 1970s. Ree has made one small addition of her own, however — the hot sauce!

Close-up of Seafood Casserole, as seen on The Pioneer Woman, Season 34.

Seafood Casserole

shrimp,

crabmeat

mayonnaise

lobster meat

celery

Dijon mustard

sherry

Worcestershire sauce

seafood seasoning,

green onions, sliced thin

green bell pepper, diced

sauce,

potato chips, crushed

parsley

honey

salt and black pepper

butter lettuce, leaves

Green baby mesclun,

For the casserole: Mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings. Transfer to a medium-sized baking dish. Cover and refrigerate for at least 1 hour or up to 24 hours.

When ready, preheat the oven to 350 degrees F.

Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest 5 to 7 minutes before serving.

For the simple green salad: Meanwhile, to a mason jar, add the olive oil, lemon juice, chives, honey, salt and pepper. Place the lid on the jar and shake to combine. Drizzle over the salad leaves in a bowl and toss.

Garnish the casserole with the chopped parsley and serve with the salad on the side.

This recipe was fantastic-wish I could give it more than 5 stars! ! I made one slight change-I topped it with 1 cup crushed Ritz crackers mixed with 4 Tbs melted butter, rather than using the potato chips. Otherwise I followed the recipe exactly. I served it with rice and a salad. Sooooo good!

This grilled lobster tail recipe is tender, full-flavored, and tastes like it came straight out of a fancy steakhouse kitchen. So easy!

The Best Grilled Lobster Tail Recipe (Crazy Easy)

salt (adjust

tsp avocado or olive oil

Unsalted Butter

Butterfly

Butterfly the lobster tails by slicing the the top of the shell with kitchen shears all the way to the base. Pull the meat out and place it gently atop the shell. Score the top of the flesh down the middle if necessary (sometimes it separates easily on its own).

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Top Tags

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