No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa
Broiled Lobster Tail Recipe photo by Taste of Home
Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove.
Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat.
Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste. Serve lobster tails with lemon wedges.
Editor's Note: Recipe may be prepared using a compound herb butter in place of plain butter. To make compound butter, process 1/4 cup softened butter with fresh herbs and seasonings of choice in a small food processor. Transfer mixture to a sheet of waxed paper; roll into a log, then refrigerate until firm. To use, unwrap and cut into thin slices.