Last night's dinner should have been fabulous . It was ruined as we had extreme difficulty getting the lobster out of the tails. So here we were struggling with the meat and being assaulted by the sharp shell. I used a recipe from the Food Network Kitchen.
Ingredients:
4 (5-6 oz) frozen lobster tails, thawed (we had 2)
1 stick (8 T) unsalted butter, at room temperature
1 T chopped fresh parsley
1 T minced shallot
1 t lemon zest
Kosher salt and freshly ground black pepper
Directions:
- Mix together the butter, parsley, shallot, lemon zest, 1/2 t salt and a few grinds of pepper in a small bowl until well combined.
- Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet.
- Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
- Mix together the butter, parsley, shallot, lemon zest, 1/2 t salt and a few grinds of pepper in a small bowl until well combined.
- Spread 2 t of the compound butter of the flesh of each lobster tail half. Broil until shells turn a bright orange and the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
- Transfer the tails to a serving platter and top each half with another t of the compound butter.
I roasted asparagus and we we had frozen French fries in the air fryer.
Comments