Buttery Lobster Tails
Whether you are cooking them to eat as a main course, chopped into a lettuce wrap or sliced atop a salad, these buttery lobster tails are a luxurious low-carb, low-kilojoule protein that is sure to please!
Equipment
Ingrediënten
- 2 170 gram uncooked lobster tails, thawed
- ¾ tablespoon butter melted
- ½ teaspoon Old Bay Seasoning
- ½ tablespoon chopped fresh parsley
- 2 lemon wedges
Instructies
- Preheat air fryer at 200°C for 3 minutes.
- Using kitchen shears, cut down the middle of each lobster tail on the softer side.
- Carefully run your finger between the lobster meat and the shell to loosen meat.
- Place lobster tails in ungreased air fryer basket, cut sides up.
- Cook for 4 minutes.
- Brush with butter and sprinkle with Old Bay Seasoning.
- Cook for an additional 4 minutes.
- Serve warm, garnished with parsley and lemon wedges.
Notes / Tips / Wine Advice:
Making Broth With Lobster Tail Shells
Don’t discard those empty lobster tail shells, as they can be used for a beautiful broth for lobster bisque, crab soup or seafood gumbo. Place the shells in a Dutch oven or heavy-bottomed pot with 4 cups water, 1 medium peeled and diced yellow onion, 1 medium peeled and diced carrot, 1 diced stalk celery, and 2 peeled and halved cloves garlic. Bring to a boil over high heat. Reduce heat and simmer covered for 30 minutes. Use a slotted spoon to remove and discard the solids from the broth. Strain the remaining liquid through a fine-mesh sieve or cheesecloth. Refrigerate covered for up to four days or freeze up to six months.--------------------------------------------------------------------------------------------------
