Wednesday, February 6, 2013

Baked Lobster Tails

Baked Lobster Tails
(2 servings)


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)


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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