I have officially made my husband a Lobster lover!
Some may think it is unheard of not to like such a rich and more often than not expensive crustacean. I myself have also not been the biggest fan. Lobster needs to be cooked just right and paired with the right flavors to properly bring out it’s amazing taste. Let me give you a bit of a background as to why my husband and myself for that matter have not really been the biggest fans up until now.
My first experience cooking these guys turned into a bit of a fiasco. By fiasco I mean me balled up in the kitchen crying, while my husband (at that point my boyfriend still) held the lid down on the huge pot of boiling water laughing at me while the lobsters made a screeching sound as they met their demise. Graphic yes, but that’s sadly how live lobsters around the world meet their demise every day in restaurant kitchens and homes alike. Wanting to be sure they were cooked through, I obviously over cooked them that day and the romantic Valentines dinner I had planned turned into a sort of bland, over-cooked memorial for the very expensive crustaceans.
Since then I have never been able to bring myself to buy live lobsters and go through that ordeal again. I now buy just the tails all cleaned up and neatly packaged at my local seafood store. Aside from this little experience from years ago, it seems like every time we have gotten lobster at a restaurant it is always missing a little something. It may just be us, but when I pay $50+ for a lobster dinner at a fancy restaurant I am expecting that meal to knock my socks off!
This past weekend, instead of boiling the lobster I decided to broil it instead. I paired it with a wonderfully flavored garlic butter and fresh lemon and let me tell you…it knocked our socks off! 🙂
What You Need:
2 – 4 Lobster Tails (defrosted if you bought them frozen)
For the Butter:
- 1/4 Cup Melted Unsalted Butter
- 1 Large Garlic Clove (minced)
- 1/4 Tsp Cayenne Pepper
- 1/4 Tsp Smoked Paprika
- 1 Pinch Seasoning Salt
- 1 Pinch White Pepper
- Fresh Lemon Juice
1) Heat your broiler to 500F.
2) Combine your melted butter with the spices and garlic.
3) Cut your lobster tails along the back with a sharp knife. BE CAREFUL! the knife can slip easily! Pull the shells apart a little bit.
4) Squeeze some fresh lemon juice onto the meat followed by 1 1/2 Tsp of the melted butter mixture.
5) Place your tails into a glass baking dish and pop them into the broiler.
6) Broil for 8-9 mins.
7) Remove the tails and pour a bit more of the melted butter over the meat if you like.
Serve with fresh lemon wedges and sparkling wine 🙂
Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty 🙂
I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.
I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make 🙂
- 1 Pack of Scallops (mine had 25 pcs)
- 1/2 Lbs Lobster Meat (cubed)
- 6 Tbsp Unsalted Butter (divided)
- 1 1/2 Tbsp Fresh Tarragon (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- 1 Medium Shallot (finely chopped)
- 4 Shots of Gin
- 1/4 Cup White Wine (I used a chardonnay)
- 1/4 Cup of Water
- 2 Garlic Cloves (minced)
- Juice from 1/2 Lemon
- 1 Tsp Garlic Powder
- 1/2 Tsp Cayenne
- Seasoning Salt and White Pepper to taste
1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)
2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.
For the Sauce:
1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)
2) Add in the rest of the lemon juice and season with a bit of salt and pepper.
3) Add in your cooked seafood and coat the meat.
Serve and Enjoy 🙂
I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.