Monday, June 9, 2014

Roasted Lobster

This is a mostly hands-off, easy way to prepare lobster. You'll see these on top of our seafood stock risotto. Recipe to be posted soon.


  • 1 lobster tail per person
  • olive oil
  • freshly ground salt

Preheat the oven to 350 degrees F. 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. 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.

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