Dec 16, 2009
The meat of lobster is so white and pure tasting. I would think even non seafood lovers would love lobster as it does not have a fishy taste what so ever. I prefer tails over whole lobsters because of the simplicity of it. You do not need to crack anything all you do is pretty much stick them in the oven for a few and you have a gourmet meal in minutes.
4 lobster tails
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1. Place lobster tails (meat facing up) onto a cutting board. With kitchen shears cut into the tail and meat. Do not cut all the way to the end or the bottom. With hands carefully open up tail so that it stays in place. Place tails on a baking sheet.
2. In a small bowl add butter, garlic and parsley. Mix well. With a pastry brush cover tails with mixture. Turn oven on broil and place tails into oven. Broil 10-13 minutes until meat is opaque.