Broiled Lobster Tails with Orange-Chile Butter
This simple preparation for lobster is special but quick enough for a weeknight Valentine’s Day celebration.
4 tbsp. unsalted butter
Finely grated zest of 1 medium orange
1/2 tsp. Aleppo chile flakes (or crushed red pepper flakes)
2 whole lobster tails
1. In a small saucepan, melt the butter over medium-low heat and stir in the orange zest and Aleppo pepper. Cook for 30 seconds then remove from the heat and let the flavors infuse while you prep the lobster.
2. Set an oven rack in the highest position and heat the broiler on high.
3. Butterfly the lobster tails by cutting through the top shell from the wide end to the base of the tail. Pull the two halves of the shell apart, exposing the meat. Separate the meat from the shell, and pull it up so that most of the tail meat rests on top of its shell, attached only at the base.
4. Line a rimmed baking sheet with foil and set the lobster tails on the baking sheet. Brush generously with the orange-chile butter and season with salt. Broil the lobster until the meat is opaque and the shell is browned at the edges, about 5 minutes. Serve with the remaining orange-chile butter for dipping.