Broiled lobster tails

If you like lobster, buying tails alone is better than getting whole lobsters. Not only is the preparation much, much easier, but eating them is not such a difficult mess -- although I'd still serve a bowl with lemon water on the side.

The tails are the tastiest part of the shellfish, and more affordable, I would say. Dan and I had whole lobsters one year on our anniversary, and we paid about $50 for two. Two tails, frozen, are $12.99 at Kroger.

The other night, we had tails on another anniversary, not our own. September 10 was my parents' 42nd anniversary! Here are photos to prove it.

The first photo was Sept. 10, 1966; the other was taken Sept. 10, 2008.

I decided to broil the lobster because most recipes I saw were for broiled, not grilled. But we grilled local, bi-color corn to have with them, along with this potato salad, made with extra tarragon. This butternut squash-potato puree with fresh thyme would go really well, too.

Check your diet at the door, and pass plenty of melted butter on the side.



Broiled lobster tails (serves 4-5)

8-10 frozen tails *

lots of butter



1.) Thaw lobster tails, unwrapped, in the refrigerator for about 4 hours.

2.) Brush them with butter and place them under a pre-heated broiler, about 4 inches from the flame. Let them cook 10-12 minutes. They will be ready with the tails turn up and the shells turn red.

3.) Serve with melted butter on the side.

* Keep the tail shells to make a lobster-corn bisque. I'll post that recipe sometime soon.