Roasted Tristan Lobster Tails
Yields 4 appetizer portions
- 4 Lobster tails – defrosted 5 oz size
- 4 Tbsp Butter – just melted
- 1 Juice of one large lemon
- salt and pepper to taste
- Preheat your oven at 450 o
- Combine the melted butter, lemon juice, salt & pepper. Set aside
- Butterfly the lobster tail: place it flat on a cutting board, and using a large sharp knife, cut lengthwise almost all the way down to the belly membrane, leaving the membrane intact. Open the tail like a book, and kind of flatten it gently with your hand.
- Then, holding the large part of the shell with one hand, gently take the flesh with the other hand and lift it carefully toward the tail end- make sure not to pull it all the way, as it must stay attached to the fantail part -This step will ensure that the flesh will come out easily from the shell after cooking
- Season the bottom of the flesh with salt & pepper, and then place it back gently in the shell
- Repeat for each tail
- Place the tails in a roasting pan, flesh side up.
- Spoon the melted butter mixture evenly over each tail
- Place in the preheated oven, and bake for about 6 to 7 minutes.
- The flesh should be plump, look rich, and have a nice golden glaze on it.
- The dripping from the roasting pan are delicious and can be poured over the cooked tails.
Serve as soon as ready, along with a nice light sauce.
- Kosher salt
- Vegetable Oil
- 1 pound macaroni
- 1-quart milk
- 8 tbsps unsalted butter, divided
- ½ cup all-purpose flour
- 12 oz Gruyere cheese, grated
- 8 oz extra sharp cheddar, grated
- ½ tsp freshly ground pepper
- ½ tsp nutmeg
- 1 ½ pounds cooked lobster meat
- 1 ½ cups fresh white bread crumbs
- Preheat the oven to 375 degrees F
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for two minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining two tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes.
- 4 (1 1/2-pound) cooked lobsters or 4 lobster tails or 1 1/2 pounds lobster meat
- 1/2 cup mayonnaise
- 3 tablespoons freshly squeezed lemon juice
- 2 inner celery stalks and leaves, finely chopped
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
- 4 rolls, split and lightly toasted
- Melted butter, for brushing
- Remove the meat from the lobsters, chopping any large chunks into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, lemon juice, celery, parsley, and salt and pepper to taste.
- Brush cut sides of the rolls with melted butter and fill with the lobster salad.
Place lobster salad in the refrigerator for 5 to 10 minutes. This allows the salad to absorb the flavorings.