Paprika Broiled Lobster Tail with Sriracha Aioli makes for a delicious and elegant seafood feast. Only a handful of ingredients and ready in 30 minutes. Easier to make than you think! Both gluten free and dairy free too.
Getting fancy on you today. Yep we’re serving paprika broiled lobster tail over here. Now you might think these costs an arm and a leg, but I’ve got a secret to share.
Scope out your nearest whole sale seafood market and start buying your seafood in bulk there. My dad’s friend told my family about the wholesale seafood market in North Boston and that’s where we’ve been stocking up on all sorts of sea goodies for a steal of a price. Remember my seared chilean sea bass with Asian glaze and sesame crusted seared ahi tuna recipes? Yup, all purchased at the seafood market.
Take these lobsters tails for example. At the market they go for $17 a pound vs at a seafood shack not too far away near South Station they’re selling these babies for $55 a pound.
No joke. It pays to buy in bulk at the source. And yes you do have to commit to 10 pounds worth, but guess what, they’re freezer friendly. And I know you’re freezer is big enough for these.
I honestly don’t think I’ve had lobsters tails before this but now I’m loving them. They’re super easy to prepare because they’re so tender and delicious on their own that not much needs to be done to them.
I wanted to make a rub of lime zest, olive oil and smoked paprika. That zesty smoky mix gets rubbed right onto the lobster tail meat.
To get the meat ready with a solid pair of scissor just cut right through the shell in the middle, all the way down to the tail. It’s kind of a strange sensation. Then using your fingers separate the meat from the shell on the sides, pulling it apart and kind of push the shell apart. You want the lobster meat to be popping out.
Throw that right under the broiler, on the middle shelf for 15-20 minutes and then on the top shelf for the remaining 5 minutes.
While that is getting ready whip up the aioli. Just a mix of lime juice, mayonnaise and sriracha. Spicy and delicious.
Serve the broiled lobster tail with a hearty dollop of aioli.
Paprika Broiled Lobster Tails with Sriracha Aioli makes for a delicious and elegant seafood feast. Only a handful of ingredients and ready in 30 minutes. Easier to make than you think! Both gluten free and dairy free too. |avocadopesto.com
10 minPrep Time
20 minCook Time
30 minTotal Time
- 4 lobster tails
- 1 tablespoon extra virgin olive oil
- 1 lime, zested
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- For the Sriracha Aioli:
- 1-2 tablespoons lime juice
- 1 tablespoon Sriracha
- 4-6 tablespoons mayonnaise
- 1 lime, zested
- Preheat broiler to high.
- With scissors cut through the middle of the lobster tail shell down to the tail (without cutting the tail). Force the shell apart and pull the lobster meat out, to stick out.
- In a small bowl combine olive oil, zest of 1 lime, smoked paprika and salt. Mix.
- Rub mixture on the flesh of each lobster tail.
- Place lobster tails on aluminum lined baked tray. Broil in medium oven shelf for 15-20 minutes, then move up to the top shelf for the remaining 5 minutes.
- In a separate bowl combine aioli ingredients together and mix until smooth.