You may recall I had written a blog some time ago about Pure Foods Fish Market; “a true Seattle tradition” in Pike Place Market. Anyways, Bill and I recently visited them again in early January while staying in Seattle and I’m happy to say that Neal, the manager and fishmonger has made up for any reservations that I had originally had! Although our previous delivery had me disappointed, I’m happy to report that he has been great making up for our less than stellar service.
When we made our most recent purchases, we took advantage of their complimentary filleting of the fish and we picked up a few special items as well. Since Valentines is approaching, we splurged and bought one of those large gourmet 24 oz. Lobster tails that melt in your mouth! Plans have changed and we’ll now be traveling to Napa for that special day; so when my bestie Jen recently came up to visit and spend the night, we decided to not wait for a special occasion and treated ourselves to an incredible feast. We are worth it!
These jumbo lobster tails average between 1.5 and 2 lbs. and each tail will feed two to four people. That’s no lie. We each ate plenty and had some left over! Besides just tasting great, there are actually nutritional benefits to eating them. They are often considered a luxury food because they are usually very expensive! These saltwater creatures, has many varieties found all over the world. They are an ideal source of low-fat protein, zinc and B-12 which makes it a recommended food for lovers. The sweet flesh is best enjoyed by cooking them simply, either boiled or steamed, halved and grilled or baked. We followed Neal’s instructions for baking and it turned out AMAZING!
1 Jumbo Lobster Tail
Salt & Pepper, to taste
Bill and I had vacuum packed the lobster and froze it as soon as we got home, so the first thing we had to do for our dinner was defrost the lobster tail.
Be prepared, they are large! Rinse it very good and enjoy it’s beauty!
Jen and I got started with a wonderful Hendricks Gin, cucumber martini (one of our favorites!) while we called Neil for his advise!
Cut right at the top of the shell, cutting down the center to the base of the tail—but don’t cut through the tail. Cut only the shell, not the meat.
Grab each side of the shell, and gently pull the shell away from the meat.
Once the meat is freed, grab the meat and pull off any discolored or stringy parts. You can either squeeze the shell together to close the gap and lay the meat on top of the shell; grabbing the loose part of the meat on the sides and folding it over the shell. Or just open it up completely, like we did this time.
Cut a small slit on top of the meat.
Drizzle with your favorite Lobster marinade (Neil suggested melted butter, dash of garlic powder, squirt of lemon juice, and pepper. We prefer lemon wedges, salt and pepper and hunks of butter too). Wrap the lobster in foil and move the tails to a pan and bake at 450 degrees for 35 minutes or more depending on doneness.
Cooking times vary, so watch that your Lobster Tail does not burn!
Remove the lemon and discard. Use a fork and gently pull the meat from the shell. Cut it and serve with drawn butter.
Meanwhile, prepare your sides. We chose a simple fillet mignon with seasoned salt and pepper, cooked medium rare.
We also had pan seared mushrooms and slivered roasted beets; as well as some thin cut potatoes and cream.
Bill decanted us a wonderful 2009 Shafer Napa Valley Stags Leap Cabernet. One Point Five.
It was spectacular and paired perfectly with this scrumptious meal!
Happy “early” valentines with a memorable and spectacular meal!