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June 01, 2021 0 min read
Rated 5.0 stars by 1 users
Main
2
5 minutes
12 minutes
I made this recipe for dinner last night and omg. If you like lobster, this was incredible. I must admit, I have always thought I prefer boiled or steamed lobster over grilled lobster, but not last night. This meal was incredibly flavourful, and I wanted more!!!
I did make a few changes Joe Nekrasz's original recipe on allrecipes.com:
1) I skipped the white pepper because I didn't have any
2) I baked on 425 on my cast iron Creuset instead of BBQing this recipe because we ran out of gas as the BBQ was heating up!!! I think the oven is easier and maybe better because the pan retains the juices!
3) I used lobster tails, not rock lobster tails, though either or would be incredible.
4) I made four tails instead of the 2 that the recipe called for, and still had plenty of marinade left over.
4 lobster tails
1 tbsp fresh squeezed lemon juice
1/2 C olive oil
1 tsp paprika
1/8 tsp white pepper
1/8 tsp garlic powder
Preheat the oven to 425°F with your cast iron pan in the oven while it preheats
Add the lemon juice into a small bowl, then whisk in the olive oil
Whisk in all the other seasonings
Split the lobster tails lengthwise with a large knife on the white softer side of the tails
Brush the flesh side of the lobster tails with the marinade then place flesh side down on the cast iron pan
Baste on all sides a few times during cooking
Lobster is done when opaque and firm to the touch.
Baste one last time before serving using the marinade from the bottom of the pan. It is full of extra flavour!
For the complete and original directions by Joe Nekrasz on allrecipes.com, click here
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