Wednesday, December 30, 2015

Gearing Up to Clink Glasses and Eat Tails

                                         Lemon-Dressed Lobster Tails

Just about every New Year's Eve we celebrate ringing in the birth of the New Year at home. Lobster is usually the focal point because it's so festive and celebratory. This lemony dressing is a perfect complement to the succulent flavor of lobster. I love to serve lobster with baked potatoes drenched in butter, seasoned with salt and pepper and a hearty side of creamed spinach. Wishing you all the best in 2016. Happy New Year!

½ cup fresh lemon juice (about 3–4 lemons)
¼ cup neutral oil
1 tablespoon rice vinegar
4–5 drops Tabasco sauce or hot pepper sauce
1 garlic clove, crushed
1 tablespoon dry mustard
1 tablespoon salt
6 lobster tails (7 to 8 ounces each)
Melted butter

  1. In a medium bowl, mix lemon juice, oil, vinegar, Tabasco or hot pepper sauce and garlic. Whisk until fully combined. Whisk in mustard and salt. 
  2. Set oven to broil (high broil if you have the option). Remove lobster fins, and with a sharp knife, make an incision on the underside of the lobster, starting from the top and working down to the tail. 
  3. Steam partially frozen lobster in a single layer for 4 minutes. If you don’t have a pot large enough to accommodate the 6 tails, steam in batches or use two pots. Transfer lobster tails to a baking sheet that has been lined with parchment paper. 
  4. Spoon half of the dressing over the underside of each tail and broil for 2 minutes. Turn lobsters over, spoon remaining dressing over each tail and broil for an additional 2 minutes. Serve immediately with melted butter.

 6 servings