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.
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.
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.