Deviled Lobster Tails

These spicy lobster tails are so easy to make. Just a note on the lobster tails in supermarkets: if they're not frozen, they've been frozen and then thawed. So, bypass the 'fresh' for the frozen, which are fresher.

 

MATTHEW'S COOKING TIP:

I never measure the ingredients when I use this technique, and so these are just guesses. Everything in this is to taste, so work accordingly.

Substitute chervil or dill for the tarragon if desired.

Nutrition Facts

241 calories;
protein 23.7g 47% DV;
carbohydrates 3g 1% DV;
fat 14.6g 23% DV;
cholesterol 94.9mg 32% DV;
sodium 737.5mg 30% DV. 

Ingredients

Original recipe yields 4 servings
Ingredient Checklist
 

Directions

Instructions Checklist
  • Mix mayonnaise, tarragon, sriracha sauce, paprika, lemon juice, cayenne pepper, and salt together in a bowl.

  • Preheat oven to 500 degrees F (260 degrees C). Set oven rack about 8 inches from the heat source and preheat the oven's broiler.

  • Loosen lobster meat from the shell, leaving it attached near the tip of the tail. Place tails on a baking sheet lined with crinkled aluminum foil to help keep them in place.

  • Spoon some of the mayonnaise mixture beneath the lobster meat and spread a generous amount on top.

  • Broil in the preheated oven until lobster tails are browned and cooked through, 5 to 7 minutes.