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Broiled Lobster Tails
January 07, 2007

Made these for New Year's Eve - what a treat!! I split the meat about half way through and used a skewer inserted just under the tail and run the whole length to keep them from "curling". Then, I spread the shell so that it was "open". I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!!

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