Reviewed: Aug. 9, 2006

Simple and tasty!!

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ORAKI

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2006

Hubby made these for me & they were fantastic! He used Old Bay instead of paprika & salt & he added just a hint of fresh rosemary... along w/ some fresh chopped lemon balm. He added lots of fresh minced garlic to the butter cooked on the lobster & went easy on the garlic in the butter used for dipping. I think he outdid himself this time...thanks! We served these w/ leftover zuchinni batons (from foodnetwork) & artisan bread that we dipped in the butter as well ... Lemon Syllabub (from this site) made a fine dessert.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 10, 2006

a very good dish. I had never fixed lobster tails, and this turned out fine. I'll do it again.

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BLGPTS

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Reviewed: May 22, 2006

The perfect way to do lobster. The paprika is what makes the flavor so special. I will never do lobster differently. Tender and flavorful the way lobster should be.

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EKAYNICK

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Reviewed: Apr. 1, 2006

Simple and delicious. I split the shell down the middle with kitchen shears and pulled the shell halves apart to expose the meat, but still leaving it inside the shell. I used the 2nd rack from the top and broiled for about 10-11 minutes and it was perfect.

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DONNA9197

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Reviewed: Feb. 13, 2006

This came out really good, I used Old Bay Seasoning instead of Paprika.

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Jason

Home Town: Jamesburg, New Jersey, USA

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Reviewed: Jan. 28, 2006

This is the best way I've found to fix whole lobster tails. However, you have to be careful with the time of 5 to 10 minutes.... I used two 5 oz. tails and the broiling time was more like 12 to 15 minutes. Be sure to watch the time carefully. It's better to cook a minute or so longer than not cooking long enough. Lobster is my favorite food and this is my favorite way to prepare it!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2006

Very good. I also added some Old Bay seasoning to the melted butter. Mine was very large so took a little longer. You may want to run a skewer through the tail to prevent curling. I out them on the second rack so as to not burn the top and cooked on Low until the end then switched to High to give it a nice browning. Served with extra drawn butter. Yummy! Good way to start the New Year!

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SCOUTZ

Cooking Level: Expert

Home Town: Thornton, Colorado, USA

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Reviewed: Jan. 1, 2006

The best.....New Years Eve was special with this great recipe.

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JKN63

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Reviewed: Nov. 24, 2005

My boyfriend and I went to his family's house for Thanksgiving, and they have a tradition of eating lobster tails as an appetizer. Last year he grilled them, but this year he tried this recipe, and he insists that this is THE way to make them! He claims that the paprika is key. Thank you!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 21, 2005

This recipe was great. We used 3/4 pound tails and had to broil them for about 20 minutes. We put the rack pretty close tothe broiler for the first 10, then moved it to the middle. In hindsight, I'd have left it in the middle the whole time. The tails turned out delicious! This is a great simple recipe. You don't need much as far as seasonings, since you really just want to taste that scrumpcious lobster!! Thank you!

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MIA900

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Reviewed: Nov. 11, 2005

I have used this recipe a couple of times. I modified it by adding the salt, pepper and a little white cooking wine (1/4 cup? I didn't measure) to the melted butter. Using a basting brush, I basted the lobster meat with about half of the butter/wine mixture before broiling. I bought my lobster tails at Costco and they were fairly large. They required more than 10 minutes of broiling. I found that keeping them in the shell while cooking, keeps them from burning and drying out. Prior to serving, I pull the meat out of the shell and lay it on top of the shell (partially attached at the small end) for a better presentation and serve with the remainder of the butter/wine mixture for dipping.

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DELATIMERWRIGHT

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Reviewed: Oct. 15, 2005

This recipe was not very clear. When reading it, it seems simple enough but in the process of actually working with the lobster, it was awful. I had small lobster tails and it just seemed like the butter was too much and it would burn before the lobster cooked. I think for this recipe to work, it needs clearer instructions: 1. How big of a lobster tail..is the amount of butter synonymous with the weight of lobster? 2. Should the rack be close to or away from broiler? 3. I cut the shell lengthwise but it was difficult to open slightly...is it supposed to crack? Should the meat be exposed? 4. Is the butter melted BEFORE you put the lobster in the oven? It could be that I just didn't understand, but for such an expensive meal..it should be more precise.

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TIANIE

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 9, 2005

Like others have stated, the key is to watch the lobster tails. I split the shell and meat down the middle, then laid the lobster meat on top of the shell for nice presentation. I also sprinkled them with a bit of garlic. Thanks for the great recipe!!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Jan. 1, 2005

Good information on preparing tails for broiling. Would have enjoyed info on lifting meat out of shell for a prettier presentation.

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KAYE12

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Reviewed: Oct. 8, 2004

How can you go wrong with lobster? Easy to prepare and delicious.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2004

My husband made this recipe for our aniversary. I really enjoyed it, but I think it needs a little more seasoning to it. Next time we will add some red pepper .

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Dena Burk

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 19, 2004

Tried this recipe and it was great. I used paprika and the old bay and it gave it a really nice taste. I agree you do have to watch them because they can easily burn. My husband loved them and we will have them again.

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