Baked Lobster Tails
(2 servings)
Ingredients:
2 (6-8 oz.) Lobster Tails
2 tbsp. Unsalted Butter
1 medium Lemon, juiced
1 cup Water
For Garnish:
1 medium Lemon
as needed Paprika
as needed Fresh or Dry Parsley
Clarified Butter, warm for dipping (see note)
Directions:
If lobster tails are frozen, thaw overnight in
refrigerator. Take lobster tail and lay
it horizontally in front of you with the tail end to your off hand side. Now take a sharp chef knife and put the tip
at the back of the lobster tail just before the back fins. Cut down across the back of the lobster
cutting through the shell but not much into the lobster meat. Using your index finger slip the finger
between the bottom of lobster shell and the lobster meat at the big end. Carefully pull the lobster meat out of the
shell leaving the end by the fins attached to shell and lay it over the
shell. If it comes detached still lay
lobster meat over the shell. Place the lobster
in a 9x13 baking and spread the tail fins out.
Repeat the process with the second lobster tail. Melt the 2 tbsp. of butter and combine with
the lemon juice. Pour this mixture over
lobster meat and then add the water to the baking dish. Place the dish in a pre-heated 350 degree
oven and bake for 20 to 30 minutes depending on size of tails. While lobster is in the oven cut the ends of
the garnish lemon off so it will sit up when placed on cut end. Now take a pairing knife and stick it in the
middle of lemon only halfway in at an angle.
Repeat this going around the lemon creating triangle teeth. When done separate the two halves and you
should have a saw tooth top to each.
Cover half of the cut side of lemon with one hand and sprinkle paprika
over it. Now cover that half and
sprinkle parsley over it. Repeat with second
half and set on the dinner plates for garnish.
It can be squeezed over lobster if desired. When lobsters are done carefully place them
on the plates next to garnish and serve with other dishes for the meal.
Note: Clarified
butter is minus the small amount of milk residue in butter. To get clarified butter simply melt a stick
of butter (8 tbsp.) in a small pan. The
residue is at the bottom of the pan. The
clear yellow liquid above the residue is the clarified butter. Spoon off the clear yellow liquid and use it
to dip the lobster in before each bite.
Discard the residue.
Note: To
remove the cooked lobster tail from the shell simply cut the section still
attached to shell with a sharp knife.
Ideas for Future Efforts
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