Chris' Recipes

Bon Appetite!

Lobster Tail

Written By: Chris - Mar• 11•13

Lobster tails are a rich and filling entree, especially when served alongside steak.  Every once in a while, I make lobster tails at home for a special meal and this happened to be our New Years “Surf & Turf” celebration!  Lobster is one of those foods that is frequently associated with a holiday like New Years or Valentine’s Day, and subsequently many stores will bring it in offering it on sale.  This beautiful one pound tail was found at our local Costco and was perfect for Bill and I to share along side of a tasty fillet of beef for a real treat on this special weekend.  People might assume that this is a tough dish to prepare, but it really isn’t.  The beauty of lobster, like so many good quality seafoods, is that a very simplistic preparation is often the best option to highlight the flavor of the meat.  I thought I would share some tips on how easy it is to prepare at home!

There are also several health reasons that lobster should be eaten.  It is high in protein and low in fat and is lower in cholesterol than even skinless chicken breast!  Though it can tend to be pricey, the most important thing is to start with good quality lobster.    Baking and broiling lobster tail is one of the easiest ways to cook it and it can result in the juiciest piece of meat you could eat.

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Ingredients:

Lobster Tails
1/3 Cup Sugar
1/2 Lemon, juiced
1/2 Lemon, rind
2 Tablespoons Butter, for cooking
Lemon & Butter for serving

If frozen, place the lobster tail into a bowl or pan and thaw it in the refrigerator overnight.

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Rinse well in cool water.  Using a kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly to split lobster tails in half.  With shell side up, cut along the entire edge of shell, to loosen the cartilage covering the tail meat.   Gently separate the lobster meat from the inside of the shell with your fingers, leaving the meat attached only at the tails end near the fin.  Once the entire segment of meat has been peeled away from the shell, lift it up and out of the opening so that it is sitting on top of the shell.

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Place the lobster tails into an oven safe baking dish and pour in about an inch of hot water.  Sprinkle in the sugar and some lemon juice.

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Brush the lobster meat lightly with melted butter and top with a bit of fresh lemon zest.  Bake covered with foil  at 375° for 20-25 minutes or until meat is firm then remove foil.  Broil for two to three minutes with the tops of the lobster a few inches from heat to brown the tops.  Lobster is cooked through when it is opaque.

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Remove from shell and if sharing, cut the tail lengthwise serving a half along side of a fillet and other side dishes.  Serve with lemon wedges and melted butter if desired.

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The Novicium Red wine from Continuum made this meal spectacular!

Enjoy!

Cheers!
~Chris

 

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