Imen Dridi Alton Brown’s Lobster Tail is a tasty gourmet adventure featuring chilled lobster infused with aromatic herbs, roasted to perfection, savory stuffing, and drizzled with olive oil—ready in 25 minutes.
Try More Alton Brown Recipes:
💗 Why You’ll Love This Lobster Tail Recipe:
- Innovative Fusion: Combining roasting and boiling techniques.
- Flavorful Stuffing: Onion, lemon zest, and cracker filling for richness.
- Efficient Prep: Streamlined lobster cleaning for home cooks.
- Balanced Cooking: Roasted tail and claws for perfect texture.
- Versatile Presentation: Elegant foil dish showcases impressive lobster stuffing.
❓ What Is Alton Brown’s Lobster TailRecipe?
This Lobster Tail recipe from Alton Brown calls for chilled lobsters, a quick boil on river rocks, removing of the claws and legs, filling with onions, lemon zest, and crackers, and lastly roasting until browned.
🦀 Alton Brown Lobster Tail Ingredients
- 2 (1 1/2-pound) lobsters
- 1 small bunch combo of parsley, rosemary, and thyme
- 2 tablespoons unsalted butter
- 1/2 cup onion, finely chopped
- 1 small lemon, zest only
- 10 Ritz crackers, crushed
- Extra-virgin olive oil, for brushing and drizzling
👩🍳 How To Make Alton Brown Lobster Tail
- Bring oven temperature up to 450ºF.
- Put the lobsters in a roasting pan and put them in the freezer for around 15 to 20 minutes to chill.
- In a broad 12-quart pot, cover the bottom with 1 inch of water and add 1 layer of river rocks. Get it boiling on high heat.
- Quickly arrange the lobsters on top of the herb-covered rocks. Cook, covered, for 2-3 minutes. Place in an ice bath to stop cooking after removal.
- Distribute paper towels evenly on a cutting board. Transfer a single lobster to the cutting board and, using the chef’s knife, slice it lengthwise, starting at the tail end and working your way to the head.
- Chop off the tomalley, which is the green digestive gland, and throw it away. Chop off the legs and claws. Cut off the kneecap and ankle joint of each leg with kitchen shears.
- Roll the legs over with a rolling pin to get the meat out. Lightly chop the meat. Continue with the second lobster.
- Roast the claws for 4 minutes on a half-sheet pan.
- In a 10-inch sauté pan set over medium heat, melt the butter. Toss in the onion and mix well to combine.
- Stir in the lemon zest and leg flesh when the onion has become translucent, which should take around 3 minutes.
- Take it off the heat, throw in the crackers, and mix until they soak up all the liquid.
- Shape an aluminum foil dish to fit the lobster bodies, making sure they rest flat. Pour the filling into the empty body cavities.
- Coat the tail flesh with olive oil and set the bodies, claws, and foil dish on a pan. Roast for 12–16 minutes, or until the filling is browned and the tail meat turns opaque.
- Pop open the claws and take off the meat. Drizzle over the lobster filling with a side of extra-virgin olive oil for dipping.
💭 Recipe Tips
- Pre-Chill Lobsters: Freeze briefly for easier handling.
- Smart Prep: Use shears and a rolling pin for efficient lobster meat extraction.
- Flavorful Stuffing: Ensure a balanced mix of onion, lemon zest, and crackers.
- Foil Dish Trick: Shape foil for an elegant presentation and stuffing containment.
- Monitor Roasting: Watch closely to achieve a golden-brown filling and a perfectly cooked tail.
🥗 What Pairs Nicely With Lobster Tail?
Lobster Tail combines well with coleslaw, corn, pasta salad, clam chowder, baked potato, green beans, cheddar biscuits, mac and cheese, steamed clams, veggie fries, risotto, and cornbread.
🎚 How To Store Leftovers Lobster Tail?
- In The Fridge: Keep leftover lobster tail in a sealed container and refrigerate for 3 days.
- In The Freezer: Leftover lobster tail can be frozen for up to 3 months after being wrapped tightly in plastic wrap and placed in a freezer-safe bag. Allow to defrost in the fridge before reheating.
🥵 How To Reheat Leftovers Lobster Tail?
- Oven: Set the oven temperature to 350°F then spread lobster tail on a baking pan and heat for about 5 to 10 minutes, or until heated.
- Microwave: Arrange lobster tail in a microwave-safe dish and heat for about 1 to 2 minutes on High, or until hot.
FAQs
What is the best method of cooking lobster tails?
Boiling lobster tails briefly, then baking, yields a tender interior and flavorful crust, ensuring a perfect balance of textures.
Do you cook lobster tail shells up or down?
Cook lobster tail shell side down for optimal presentation and to protect the meat from direct heat, ensuring even cooking.
What happens when you overcook lobster tail?
Overcooked lobster tails become rubbery and dry, losing their delicate texture and succulence. Proper timing is essential for optimal taste.
How do you tenderize lobster tails?
Steaming lobster tails helps retain moisture, preventing toughness. Cook until opaque and easily pierced for a tender result.
Try More Alton Brown Recipes:
Alton Brown Lobster Tail Nutrition Facts
Amount Per Serving
- Calories 122
- Total Fat 1.6g
- Saturated Fat 0.3g
- Cholesterol 77mg
- Sodium 193mg
- Potassium 176.8mg
- Total Carbohydrates 2.7g
- Dietary Fiber 0g
- Protein 22g
Alton Brown Lobster Tail
Description
Alton Brown’s Lobster Tail is a tasty gourmet adventure featuring chilled lobster infused with aromatic herbs, roasted to perfection, savory stuffing, and drizzled with olive oil—ready in 25 minutes.
Ingredients
Instructions
- Bring oven temperature up to 450ºF.
- Put the lobsters in a roasting pan and put them in the freezer for around 15 to 20 minutes to chill.
- In a broad 12-quart pot, cover the bottom with 1 inch of water and add 1 layer of river rocks. Get it boiling on high heat.
- Quickly arrange the lobsters on top of the herb-covered rocks. Cook, covered, for 2-3 minutes. Place in an ice bath to stop cooking after removal.
- Distribute paper towels evenly on a cutting board. Transfer a single lobster to the cutting board and, using the chef’s knife, slice it lengthwise, starting at the tail end and working your way to the head.
- Chop off the tomalley, which is the green digestive gland, and throw it away. Chop off the legs and claws. Cut off the kneecap and ankle joint of each leg with kitchen shears.
- Roll the legs over with a rolling pin to get the meat out. Lightly chop the meat. Continue with the second lobster.
- Roast the claws for 4 minutes on a half-sheet pan.
- In a 10-inch sauté pan set over medium heat, melt the butter. Toss in the onion and mix well to combine.
- Stir in the lemon zest and leg flesh when the onion has become translucent, which should take around 3 minutes.
- Take it off the heat, throw in the crackers, and mix until they soak up all the liquid.
- Shape an aluminum foil dish to fit the lobster bodies, making sure they rest flat. Pour the filling into the empty body cavities.
- Coat the tail flesh with olive oil and set the bodies, claws, and foil dish on a pan. Roast for 12–16 minutes, or until the filling is browned and the tail meat turns opaque.
- Pop open the claws and take off the meat. Drizzle over the lobster filling with a side of extra-virgin olive oil for dipping.
Notes
- Pre-Chill Lobsters: Freeze briefly for easier handling.
Smart Prep: Use shears and a rolling pin for efficient lobster meat extraction.
Flavorful Stuffing: Ensure a balanced mix of onion, lemon zest, and crackers.
Foil Dish Trick: Shape foil for an elegant presentation and stuffing containment.
Monitor Roasting: Watch closely to achieve a golden-brown filling and a perfectly cooked tail.
Alton Brown Lobster Tail
