Hello everyone~ I am taking a few days off this weekend, so I wanted to tell my viewers not to wonder why I wasn't posting so often. Will have something to post on Sunday.
We are just going to take a little break and get some fishing in and staying in a Hotel on the beach. It's the only vacation with hubby's new job we will take this year, so I am going to make the most of it.
Tonight before we left I decided to make one last post before taking off. Lobster is our favorite. I actually found Maine lobster this week and was so excited I had to buy it, although very pricey. So much better than Florida lobster, of course its a matter of preference.
Here's how we make it..
2 lobster tails approx 10 oz each
1/4 cup butter, melted
1/4 teaspoon ground paprika
sea salt to taste ground white pepper, to taste
Preheat the broiler to 450.
In a large saucepan boil enough water to cover 2 tails. When it is at a rolling boil add tails. Boil tails for exactly 3 minutes. If you have a 12-14 oz. cook for 5 minutes.
Take the tails out of water and let them rest for a few minutes to cool on a cutting board. Use a pair of good kitchen shears, to slit top of shell to ½ inch from end of tail. Not all the way . Pull the meat out of shell but leave the very end attached, that would be the end in the ½ inch you didn’t cut at the shell. Push the shell together and drape meat over top of shell carefully. ½ inch inside the shell and ½ inch outside the shell. Should your shell not be stiff enough just drape over shell, the best you can do is push it together. This will cause the lobster to puff up nicely when cooked.
Put the tails on a wire rack over a broiler pan in your preheated oven. Make sure and put about 1 cup of water in the pan below the rack. Put on middle rack of the oven.
Baste tails with butter seasoning above.…Cook time should be about 10 minutes after the broiler is heated up to 450 degrees on the middle rack and watch that they don't burn, if they cook too fast lower the rack. The tail will turn opaque white from translucent white. When the tails are done, the meat will be firm. Serve with garlic butter wine sauce below.
Garlic Butter Wine Sauce
3 tablespoons butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 cup white wine
1 tablespoon fresh parsley
Melt the butter in a small saucepan over medium-low heat. Add garlic cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Dip lobster tail in sauce to serve. Suggestions to serve lobster with a salad, whipped potatoes or vegetable of choice. Enjoy!