Dan "The Lobster Man", owner and founder of Lobster Gram shows you how to turn your Maine Lobster Tails into a beautiful presentation worthy of even the most posh five star restaurant.
28 Ounce (4 Tails, 6-7 Ounce Each, Maie)
Grated parmesan cheese
Fresh minced parsley
1 Tablespoon, melted
Dry white wine
1 Clove (5 gm), crushed
First, you need to prep your tails. With kitchen scissors, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the lobster meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well. Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell. Combine breadcrumbs, Parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside.Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture. Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.