Now that you've got your prized tails, it's time to get down to business. Rinse them under cold water, then gently pat them dry with a paper towel – don't scrub too hard, or you'll end up with lobster tail lint (it's a real thing, Google it... or not). Next, you'll want to de-vein the little guys, because, let's be real, who needs a side of lobster liqueur with their meal?
As you're prepping, you might be wondering, what's the deal with lobster tails, anyway? Well, fun fact: they're actually the tail end of the lobster (who would've thought?), and they're made up of some of the most tender, flaky meat in the crustacean kingdom. So, handle with care, folks – you don't want to end up with a tail-less wonder on your hands!
Broiled Lobster Tail - Cooking LSL
