The namesake of the Red Lobster chain is the delicious broiled lobster, lightly seasoned, served with lemon and melted butter. Two varieties are most often available at the restaurant: Maine lobster and rock lobster. The Maine lobsters are purchased live, while rock lobster tails come frozen; and both are available in stores across the country. Rock lobsters, also known as spiny lobsters, are found in warmer waters. They have no claws, which is why you only get rock lobster tails. Each Red Lobster restaurant has a special device that bakes and broils the lobsters without burning them. Since these special broilers don't come with most homes, I've created a cooking method using a conventional oven that produces Red Lobster's lobster tail just like that which you can dig into at the restaurant.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
This recipe is available in
- 2 6-ounce rock lobster or Maine lobster tails
- Melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- Pinch ground pepper
- Pinch ground cayenne pepper
- Pinch allspice
- Lemon wedges
- Do This
1. Thaw lobster tails if frozen, then preheat the oven to 425 degrees F.
2. Each tail is prepared differently for cooking. The meat from the rock lobster is fully exposed on top of the shell fro broiling, while the meat of the Maine lobster is left in the shell.
To prepare the rock lobster, use a kitchen scissors to cut along the top of the shell down to the tail. Crack the ribs of the shell underneath so that you can spread the shell open on top and pull the meat out down to the tail. You may have to use a spoon to pull the meat away from the inside of the shell so that it will come free. Leave the end of the meat attached to the shell when you pull it out, then close the shell underneath it. Now you should be able to rest the meat back down on top of the shell. Cut about 1/4 inch deep down the center of the meat so that you can pull the colored part of the meat over, exposing the white center. This may have already happened when you cut the shell open.
For the Main lobster, slice down the top of the shell to the tail. Crack the ribs in the center along the bottom of the tail so that you can hinge the shell open from the top. Use a spoon to pull the meat away from the inside of the shell so that it is easy to eat when cooked, but leave the meat inside the shell. Slice down the middle of the meat so that you can spread open the colored part. This may have already happened when you cut the top of the shell open.
3. Brush the lobster meat with melted butter.
4. Combine the salt, paprika, peppers, and allspice in a small bowl. Sprinkle a dash of this spice combination on the top of each lobster.
5. Bake in the oven on a broiling pan for 15 minutes.
6. Turn the oven to broil and broil for an additional 5 to 8 minutes or until the meat or shell just begins to turn a light brown on top. Be careful not to burn the lobster meat. Remove from the broiler and serve with melted butter and a lemon wedge.
Tidbit: If you like, you can take the Maine lobster meat out of the shell as explained in the method for the rock lobster. That's not the way Red Lobster does it, but hey, you're not eating at Red Lobster. Also, if you are looking for something to do with the leftover meat from the legs and claws, check out my clone recipe for the Red Lobster Stuffed Mushrooms.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.