Skip to main content

Roasted Lobster over Braised Greens

By

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.




Labels:

Comments

  1. KatherineFebruary 13, 2013 at 12:29 PM

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

    ReplyDelete
  2. M SchulerFebruary 15, 2013 at 4:22 PM

    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.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more