Miami Spice by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: mobi
Publisher: Workman Publishing Company
Published: 1993-01-08T21:00:00+00:00

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Barbara’s Garlic-Broiled Florida Lobster

Florida lobster dries out easily and becomes tough when overcooked. My wife, Barbara, has developed a simple and almost foolproof method for cooking this Florida delicacy.

SERVES 4

4 tablespoons (½ stick) unsalted butter

3 shallots, minced

2 cloves garlic, minced

¼ cup loosely packed, finely chopped fresh Italian (flat-leaf) parsley leaves

1 tablespoon fresh lemon juice

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

4 uncooked Florida (spiny) lobster tails (6 to 8 ounces each), split down the back and deveined

1. Preheat the broiler. Set the broiler tray 3 inches from the heat.

2. Melt the butter in a small saucepan over medium heat. Add the shallots and garlic and cook over medium heat for 1 minute. Add the parsley and cook until the vegetables are soft but not brown, 1 to 2 minutes more.

3. Remove the pan from the heat and stir in the lemon juice, paprika, and salt and pepper.

4. Arrange the lobster tails, cut side up, in a roasting pan. Spoon the butter mixture on top. Broil the lobster tails until the butter starts to bubble and the top is lightly browned, 2 to 3 minutes. Rotate the pan once or twice, if necessary, so the lobster tails brown evenly.

5. Turn the broiler off and leave the lobster tails in the oven for 6 to 8 minutes. The residual heat is sufficient to cook the tails through without overcooking them.

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