A nice evening with your special someone doesn’t require an expensive meal out on the town; you can enjoy each other’s company in the comfort of your own home without losing out on delectable food. This easy-to-follow recipe with simple ingredients for broiled lobster tail and orzo salad will amaze your senses and leave you awestruck that this decadent meal was made in your very own kitchen and not in a five-star restaurant.
The undertones of paprika add a smoky flavor to the delicate lobster meat, which pairs nicely with the smooth, garlicky butter, creating a melting pot of intense flavors on your tongue. Complementing the vivid flavors of the perfectly broiled lobster is the fluffy orzo salad with its colorful blend of arugula, tomatoes, and thyme. The crisp, earthy tastes combined with the sharp, salty capers and warm roasted pine nuts open the palate to an explosion of robust flavors. These two dishes make for an exceptionally lovely plating presentation, as the rich, tender meat of the lobster tail lays beautifully surrounded by the brilliant colors of the freshly seasoned orzo salad.
Broiled Lobster Tails with Garlic Butter
- For the lobster:
- 2 lobster tails
- 1 tablespoon butter, melted
- 1 teaspoon paprika or smoked paprika
- For the garlic butter:
- 3 tablespoons butter
- 3 cloves garlic
Using kitchen shears, cut down the top of the lobster shell lengthwise toward the end of the tail. At the end of the tail cut a “T.” Carefully crack the shell open, pull the meat out of the shell (leaving attached at the base of the tail), and place on top of the shell. Brush with melted butter and sprinkle with a pinch of paprika.
Set the oven to broil. Place the tails on a baking sheet on the top rack of the oven and broil until the meat is opaque and shells are red, about 5 to 10 minutes.
While the tails are cooking, prepare the garlic butter. Set a small saucepan over medium heat. Add the butter to the pan and allow to begin to melt. Either mince the garlic or use a garlic press to crush into the butter. Let the butter continue to melt, about one minute. Remove from heat when the butter is completely melted and garlic is fragrant. Pour into a ramekin or small bowl for dipping.
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 1 tablespoon pine nuts, toasted
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 2 teaspoons fresh thyme, stems removed and leaves chopped
- 3 teaspoons capers, drained and chopped
- 2 tablespoons fresh grated pecorino or parmesan cheese
- Juice of half a lemon
- Zest of half a lemon
- 1 cup cherry tomatoes, quartered
- 1 cup packed arugula, chopped
- Sea salt, to taste
- Fresh ground black pepper, to taste
Pour the chicken broth and orzo into a large pot. Turn the heat to high and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for seven minutes, stirring occasionally. Turn heat off and let sit, covered, for an additional three minutes.
In a small pan over medium heat, dry toast the pine nuts about four minutes, or until lightly browned.
Remove the orzo from the pot and place in a large mixing bowl. Add the olive oil, capers, pine nuts, thyme and garlic and mix well. Add the lemon juice and zest, tomatoes, arugula, cheese, salt and pepper and mix again. When ready to serve, top with another sprinkle of fresh cheese.