Eating lobster became popular across all classes in the mid-1800s. Before then, lobster was primarily food for the poor. Lobster smacks—boats with open holding wells—allowed lobster to be shipped live to markets outside New England. Railroads helped bring lobster inland to people who were unfamiliar with the meat and found it exotic. Lobster became a delicacy after World War II; demand pushed prices upward. Broiling lobster tails is an easy way to enjoy the tender meat.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
5 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lobster tails (5–6 oz each), thawed
- ¼ cup cold butter, cut into thin slices
- Salt, to taste
- Ground black pepper, to taste
- Lemon wedges
Directions
- Preheat oven broiler.
- Using kitchen scissors, cut a 2-inch wide rectangle from the top shell of each lobster tail. Loosen from meat and remove.
- Pull away edges of remaining shell to release lobster meat from sides.
- Pry meat loose from bottom shell but keep tail end attached.
- Onto large, foil-lined pan, place lobster tails and arrange butter slices over meat.
- Broil 5–6 inches from heat until meat is opaque, about 5–8 minutes.
- Season with salt and pepper and serve with lemon wedges.
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