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RATING: PREPARATION TIME: 15 Min COOKING TIME: Various START TO FINISH: 19 To 50 Min BROILER
SEAFOOD DIFFICULTY: MEDIUM MAKES 2 SERVINGS RECIPE PAGES: 2

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== BROILED LOBSTER TAILS - PG1 == BROILED LOBSTER TAILS - PG2 == DRAWN BUTTER - PG1 ==
BROILED LOBSTER TAILS
ALL Lobster Tails MUST be very close to the same weight…… This process tends to be a tad on the difficult side. The underlying problem is to get the Lobster Meat the correct distance from the broiler element AND at the same time to NOT overcook or undercook the Meat. The PERFECT internal temperature is 145 degrees. Anything much over that and this very EXPENSIVE Meat turns into rubber. anything below that and you end up with varying degrees of dangerous mushy jelly.
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
RATING: PREPARATION TIME: 15 Min COOKING TIME: Various START TO FINISH: 19 To 50 Min BROILER
SEAFOOD DIFFICULTY: MEDIUM MAKES 2 SERVINGS RECIPE PAGES: 2
BROILED LOBSTER TAILS

JUMP TO RECIPE INFORMATION

== BROILED LOBSTER TAILS - PG1 == BROILED LOBSTER TAILS - PG2 == == DRAWN BUTTER - PG1 ==
ALL Lobster Tails MUST be very close to the same weight…… This process tends to be a tad on the difficult side. The underlying problem is to get the Lobster Meat the correct distance from the broiler element AND at the same time to NOT overcook or undercook the Meat. The PERFECT internal temperature is 145 degrees. Anything much over that and this very EXPENSIVE Meat turns into rubber. anything below that and you end up with varying degrees of dangerous mushy jelly.
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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