Broiled Lobster Tails
This easy holiday appetizer calls for lobster tails, the meatiest part of the lobster, which you can buy fresh or frozen. We've also included three easy and delicious compound butters to choose from to pair with the lobster meat: this recipe makes classic lobster thermidor butter, with the rich mix of Parmesan cheese, herbs and brandy; see Tips (below) to swap in an earthy porcini mushroom butter or a bright fennel and lemon butter.
Tips: Compound Butter Variations:
To prepare Fennel Butter: Combine 1/2 cup finely chopped fennel, 6 Tbsp. softened unsalted butter, 1 Tbsp. dry white wine, 2 tsp. grated garlic, 2 tsp. lemon zest, 1/2 tsp. crushed red pepper and 1/4 tsp. salt in a small bowl. Mash with a fork until well combined and the wine is absorbed into the mixture.
To prepare Porcini Butter: Grind 1/4 oz. dried porcini mushrooms in a spice grinder until a fine powder forms, about 20 seconds. Transfer 1 Tbsp. of the powder to a small bowl (save any remaining porcini powder for another use) and add 6 Tbsp. softened unsalted butter, 2 Tbsp. finely chopped shallots, 2 tsp. dry sherry, 1 tsp. finely chopped fresh rosemary and 1/4 tsp. salt. Mash with a fork until well combined and the sherry is absorbed into the mixture.
To make ahead: Refrigerate compound butter for up to 1 week or freeze for up to 6 months.
2 fat, 1 lean protein