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Prep Time15 minutes
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Cook Time15 minutes
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Serving2
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LET’S FACE IT. COOKING A WHOLE LOBSTER IS NERVE WRACKING EVEN IF YOU’RE NOT AS NEUROTIC AS WOODY ALLEN OR ALVY IN “ANNIE HALL” (1977). SKIP THE BIG UNWIELDY LOBSTER POT FILLED WITH BOILING WATER AND THE SCARY CREEPING CRUSTACEAN. JUST STASH SOME TAILS IN YOUR FREEZER. A NEAR INSTANT DINNER PARTY – EFFORTLESSLY! AND BY THE WAY, CANADIAN LOBSTER TAILS ARE SWEET AND FIRM. CROWD COW WILL SEND THEM TO YOU VACUUM PACKED, TWO TAILS TO THE PACKAGE, READY FOR YOUR FREEZER.
Ingredients
Directions
Make your garlic butter. Melt a half stick of butter in a small sauce pan and add a TBS of minced fresh garlic, or three cloves of roasted garlic (see recipe for roasted garlic on this site). Cool the garlic butter. You could add herbs or spices, but I like it just like this.
Butterfly the lobster tails. Do this by cutting the shells down the back to the tail, but not through the tail. Spread open the lobster shell and with your fingers separate the meat from the shell. You can do this by running your fingers under the meat - it is still connected to the base of the shell. Lay the meat on top of the shell and put the tails on a baking sheet.
Pour or brush your cooled, melted garlic butter on the lobster tails.
Bake at 425 degrees for 15 minutes. Serve immediately with lemon wedges. A lobster tail and a grilled filet makes a great surf & turf. The hardest thing you'll have to do is decide whether to drink a red or white wine. Either way, you can't go wrong.
IF YOU HAVE LEFT OVER LOBSTER REFRIGERATE IT. THE NEXT DAY IT'S DELICIOUS COLD WITH THOUSAND ISLAND DRESSING OR A REMOULADE SAUCE ON SALTINE CRACKERS. OMG, WHAT A TREAT.
