Lobster Recipes

By Beach Cruiser

1. Preparing the Tail.
Until you get the hang of it, it’s a little tricky preparing the tail for cooking. Place the tail belly-down with the fantail end facing away from you. Being careful to cut only the shell, use kitchen shears to make a cut down the top (middle) of the tail to the shell end. Now make another cut, across the tail end in each side of the shell, to form a “T” with the first cut you made. Grab the tail with both hands and using your thumbs along the each side pull the shell halves apart with gentle force. You will feel a slight crack as the underside of the shell gives way. Now pull the tail meat away from the shell and up through the top. Leaving the tail end of the meat attached to keep it in place, close the two shell halves, placing the meat on top of the shell. Using a sharp knife make a shallow cut along the top center of the meat, cutting only to the natural channel of the vein. Now “butterfly” the meat over the top of the shell evenly spreading the outer covering to expose the clean white meat inside. The tail is now ready to cook.
 

2. Spicing it up.
For each tail use 2 Tbsp of butter, 1 Tbsp of Olive Oil, 1 clove of minced garlic, 1 good squeeze of fresh lime juice, 1 tsp dried parsley, ½ tsp each of dried basil and dill weed, and a dash of paprika, salt and pepper.
 

3. Cooking it up.
Preheat the oven to 425. Place the Lobster Tails in a baking pan, fanning the tails out for an attractive presentation. Pour white wine into the pan to about ¼ inch depth.

Over medium heat melt the butter and olive oil in a small pan. Add the garlic and cook 1 minute, stirring. Lower the heat a little and stir in the lime juice and herbs. Simmer for 5 minutes. Use a fork to spread all of the herbs and butter evenly over the tails. Sprinkle each tail lightly with paprika.

Place into the oven 6 to 8 inches from the broiler. Bake at 425 increasing the heat to “Broil” after 5 to 7 minutes. Closely monitor the tails and remove them from the oven 1 minute after the tops begin to brown. Sprinkle with salt & pepper and serve.
 

4. Serving suggestions.
Serve these with drawn butter and a Filet Mignon or small end Rib Eye Steak hot off the grill. Accompany this with Garlic Mashed Potatoes, a mixed green salad with fresh tomato and a simple vinaigrette, and Garlic Bread and it’s a meal fit for a king. May be served with a slightly chilled Merlot, or a cold Pinot Grigio or Chardonnay for the wine drinkers or an icy Corona or Kalik with a lime.

Enjoy!