Description
Alton Brown’s lobster tail recipe delivers restaurant-quality seafood straight from your kitchen. Rich butter and precise cooking techniques guarantee a succulent, tender shellfish experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Protein:
- 2 (1.5 pounds / 680 grams) lobsters
Fresh Herbs and Aromatics:
- 1 small bunch parsley
- 1 small bunch rosemary
- 1 small bunch thyme
- ½ cup (120 milliliters) onion, finely chopped
- 1 small lemon, zest only
Cooking and Seasoning Ingredients:
- 2 tablespoons (30 milliliters) unsalted butter
- 10 Ritz crackers, crushed
- Extra-virgin olive oil, for brushing and drizzling
Instructions
- Preheat the oven to 450°F (232°C).
- Chill the lobsters in the freezer for 15 to 20 minutes to minimize movement and ensure humane preparation.
- Prepare a large 12-quart pot by creating a base layer with river rocks and 1 inch (2.5 centimeters) of water. Bring to a rolling boil over high heat.
- Carefully position the chilled lobsters on the herb-infused rocks. Cover and steam for 2-3 minutes, then immediately transfer to an ice water bath to halt the cooking process.
- Lay out paper towels on a clean cutting board. Place one lobster and use a sharp chef’s knife to split it lengthwise from tail to head with a confident, steady motion.
- Remove and discard the green tomalley. Separate the legs and claws, then use kitchen shears to detach the kneecap and ankle joints from each leg.
- Extract the leg meat by gently rolling each leg with a rolling pin. Lightly chop the meat and repeat the process for the second lobster.
- Roast the lobster claws on a half-sheet pan for 4 minutes to enhance their flavor.
- In a 10-inch sauté pan, melt the butter over medium heat. Add diced onions and sauté until they become translucent, approximately 3 minutes.
- Incorporate lemon zest and chopped leg meat into the butter-onion mixture, stirring to combine thoroughly.
- Remove from heat and fold in the crackers, ensuring they absorb the flavorful liquid completely.
- Create a custom aluminum foil vessel to support the lobster bodies, allowing them to rest flat and stable.
- Fill the empty body cavities with the prepared mixture. Brush the tail flesh with olive oil and arrange the bodies, claws, and foil dish on a baking pan.
- Roast for 12-16 minutes until the filling develops a golden-brown crust and the tail meat turns opaque.
- Crack open the claws and extract the meat. Serve with a drizzle of extra-virgin olive oil for an additional dipping option.
Notes
- Freezing lobsters briefly helps minimize movement and makes handling more comfortable during preparation.
- Kitchen shears provide precise cutting along the shell’s underside while a rolling pin efficiently separates delicate meat from its protective casing.
- Cracker crumbs mixed with finely chopped onions and bright lemon zest create a harmonious stuffing blend that enhances the lobster’s natural sweetness.
- Aluminum foil becomes a culinary sculptor’s tool, gently molding a supportive cradle that keeps stuffing compact and presents the dish with elegant simplicity.
- Golden-brown edges signal perfect doneness, revealing a carefully roasted tail that promises tender, succulent meat infused with aromatic seasonings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg