Lobster Tail made Simple for the Holidays

I like my lobster tail made simple for the holidays. Sure you could stuff it and go over the top with fancy side dishes and sauces but really for me, the simpler the better. I find this especially true when the holidays are looming, because really, I'd rather being enjoying time with my guests-in some cases I only get to see them once a year- than hovering over the stove.

To keep it simple, I like to remove my lobster tail meat from its shell by cutting it out from the underside. Use a very sharp pair of kitchen scissors. Once the meat is removed, rinse the scissors and then butterfly the tail and remove the vein. Place the lobster tails butterflied side up on a sizzle platter and turn on the broiler with an oven rack set 6-inches from the heat source.

Meanwhile, if you like the presentation of placing the meat back on the shell, you'll need to boil the shell to make sure it is clean. So get a pot of water going to do that. It only requires a few minutes for the shell to turn bright red.

When the broiler has been on for a few minutes, place the sizzle platter and lobster tail in the oven and broil the meat for about 4 minutes. It's important to keep an eye on the tails because every oven is different and you definitely don't want any accidents. The meat is done when it is opaque throughout.

While the meat is cooking, melt a few tablespoons of butter on the stove or in the microwave. When everything is done cooking, assemble the lobster tail by placing a dried shell on a plate and draping the lobster meat over it. Drizzle it generously with butter and serve with a knife and fork!

Of course if you want to add a few ramekins of different fresh chopped herbs at the table along with seasalt, go right ahead. People can add a dash to their lobster tails to help personalize the dish.