Yesterday was the last day of school...and we decided to celebrate with little lobster tails, some bubbly (prosecco for the talls and root beer for the smalls), and a sweet treat!
Another successful year ended with reflections on what they've learned, what they can do better next year, and what fun we have planned for the next eight weeks. All teachers' presents and thank you notes were delivered and I got to work on time. Phew. Time to catch my breath. I decided to use some of our #HotSummerEats sponsor ingredients to add some spicy sweetness.
Ingredients
Thanks, Pirate Jonny's* - just one of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Pirate Jonny's on the web, on twitter, on facebook, and on instagram.
*Full Disclosure: I received a bottle of Guava Girl from Pirate Jonny's for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.
Another successful year ended with reflections on what they've learned, what they can do better next year, and what fun we have planned for the next eight weeks. All teachers' presents and thank you notes were delivered and I got to work on time. Phew. Time to catch my breath. I decided to use some of our #HotSummerEats sponsor ingredients to add some spicy sweetness.
Ingredients
- lobster tails
- olive oil
- freshly ground salt
- freshly ground pepper
- BBQ or cooking sauce of your choice (I used Pirate Jonny's Guava Girl Sauce*)
Procedure
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, drizzle with BBQ sauce, and sprinkle with salt and pepper. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen.
Serve immediately with another coat of sauce. We had ours with some grilled asparagus and grilled summer squash.
Coat the lobster meat with a generous coating of oil, drizzle with BBQ sauce, and sprinkle with salt and pepper. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen.
Thanks, Pirate Jonny's* - just one of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Pirate Jonny's on the web, on twitter, on facebook, and on instagram.
i am so impressed. i've never made lobster before, but i sure do love to eat it! :)
ReplyDeleteThose look absolutely PERFECT! I haven't had lobster in way too long, it sounds like such a perfect celebratory meal. :)
ReplyDeleteGorgeous Cam.
ReplyDeleteGuava Girl elevates anything. (But, I don't know that a lobster tail needs any elevation but I am sure it was delicious!!!)
ReplyDeleteLove your dish title. :)
ReplyDelete