Serves: 2
Total Calories: 300

2 (8-ounce) lobster tails
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon paprika
Clarified Butter (recipe in Fish & Shellfish chapter)

1. Prepare fresh lobster for broiling by cutting along underside of tail with shears clip off fins along edges. Peel back soft undershell and discard. To prevent curling, bend tail back to crack shell or insert skewer between meat and shell. Lay cut side up on broiler pan.

2. In small bowl, combine melted butter, salt and paprika brush over lobster.

3. Broil 4 to 6 inches from heat for 10 to 15 minutes or until lobster meat is firm. Serve with Clarified Butter.

TIP: If desired, frozen lobster tail can be simmered, covered, in salted boiling water for about 15 minutes. Prepare as directed for broiling. Broil for 2 to 3 minutes.

Nutrition Information Per Serving: Serving Size: 1/2 of Recipe * Calories: 130 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 85 mg 28% * Sodium: 490 mg 20% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 22 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 6% * Iron: 2% * Dietary Exchanges: 3 Very Lean Meat, 1/2 Fat

Variation

Broiled Butterflied Lobster Tails: Cut lobster lengthwise through center of hard top shell with shears, then cut through meat with sharp knife without cutting through soft undershell. Spread open. Cook as directed above.

Nutritional Facts:

Serves: 2
Total Calories: 300
Calories from Fat: 200

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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Crescent Tuna Melt
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