"Turn up the heat with broiled lobster tails with jalapeno butter! Using the oven method for these broiled tails recipe is not only quick and easy but is a perfect way to pair with steak to create a great tasting and slightly spicy surf ‘n turf!"
4 (6-7 oz.) Maine frozen lobster tails
1 1/4 c. clarified jalapeno butter
Jalapeno Butter Ingredients:
3 sticks unsalted butter, cut into 1/2-іnch pieces
2 jalapenos, seeded, finely minced
1 teaspoon paprika
black pepper to taste
perhaps zest of 2 lemons instead of the pepper
For the Jalapeno Butter: In a small, heavy bottomed saucepan, heat butter over medium-low heat. Pour the mixture into a glass measuring cup. Let stand for 5 minutes. Use a spoon to remove the foam from the top of the butter mixture. Note: the butter will separate leaving a clear yellow liquid on top (clarified butter) and chunky solids on the bottom. Place the diced jalapenos in small bowl and pour the clarified butter over the jalapenos. Discard the milk solids.
For the Lobster: Completely thaw lobster tails in the refrigerator. Preheat the oven broiler. Using kitchen shears cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through to the bottom shell. Gently pull the shells apart to expose the meat. Brush the meat with 1/4 cup of the jalapeno clarified butter. Wrap the tails іn heavy-duty aluminum foil. Bake for 8 to 10 minutes or until the lobster meat is opaque. Place the remaining clarified jalapeno butter in a dipping bowl to accompany the lobsters when serving.