Prep. time: 10 minutes
Cooking time: 8 minutes
It’s best to position the rack in the top third of the oven, not right under the broiler, to prevent the shell from blackening and the butter from smoking.
Use a dish that will hold the lobster tails upright, otherwise the butter will run off rather than penetrating the meat.
- In a bowl, mix together all the ingredients for the ginger-lime butter. Set aside.
- Use kitchen shears to cut the centre top of the lobster shell and stop just before the last ring at the end of the tail.
- Use your fingers to pull out the meat from the shell except at the tip of the tail; this will keep the meat attached to the shell.
- Close the shell and lay the meat on top.
- Place the lobster tails on a cooking tray, meat side up.
- Season with salt and pepper; spread a generous layer of the ginger-lime butter.
- Sprinkle breadcrumbs all over.
- Broil in the oven or on a barbecue at medium heat for 6 to 8 minutes. The meat should have lost its translucent look and become milky. Watch carefully: if the meat starts to contract it will get tough or even rubbery. It’s better undercooked than overcooked.
A proud partner of RPPSG for many years, Quebec's dairy producers, Les Producteurs de lait du Québec (lafamilledulait) encourage traceability by including their logo "J'aime le beurre" on each medallion. Be inspired by this local recipe because with butter, lobster caught in the Gaspé is much better!
The quebec wine growers ally with the lobster fishermen of south Gaspésie for a gastronomic and local dinner and suggest: Versant Blanc | Vignoble Coteau Rougemont
With its citrus aromas and generous character, the 2018 Versant blanc is the ideal companion for the king of crustaceans. Its dry body and sharp acidity will complete perfectly the lobster especially if it’s served with butter.
Photo : Tteck / Pixabay / MSCOMM
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