Wednesday, February 13, 2013

Roasted Lobster over Braised Greens

No need to wait for Valentines' Day to treat my boys to a lobster dinner! But this would make a delicious celebration of romance...on any day of the year.

1 lobster tail per person
olive oil
freshly ground salt

Preheat the oven to 350F.

Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece. Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom membrane, freeing tail meat from the shell. Pull the meat up and over the shell, closing the shell shut beneath it. The tail meat, then, piggybacks on top of the shell. I have only done this one time before, but Sasha - of Global Table Adventure - provides a video if you need more help.

Coat the lobster meat with a generous coating of oil and sprinkle with salt. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen.

I placed the cooked tails on a bed of braised greens, spring onions, and radishes from High Ground Organics.

And I topped the tail with a White Wine-Rhubarb Sauce.

I think it was a hit. The boys wolfed down the lobster, then proceeded to show me - with the shell - how the lobster moved while it was alive to propel itself with its tail.


  1. Is there anything as delicious as lobster?! What a perfect, elegant Valentine's Day feast :-)

  2. that is nifty. I've never split a lobster and pulled the tail up through like that. I'll have to try it sometime.

    My Mother was a fan of splitting the whole lobster, then quickly grilling it.


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