Lobster Scampi

 Lobster Scampi            

adapted from Food Network Magazine June 2012

Being from New England, I much prefer Maine lobsters versus lobster tails but my son wanted surf and turf for his birthday so I used the smaller version.

This recipe utilizes the same butter mixture used in Shrimp Scampi to flavor the lobster tail.

Makes 2 servings                                                     2 WW Blue points / serving

4 Tbsp. butter, softened

1 cup parsley, chopped

2 garlic cloves, minced

Kosher salt & Freshly ground black pepper

3 Tbsp. lemon juice

6 3.5 - 4.5 oz. frozen lobster tails, defrosted

1. Snip the carcass from the underside of the tails along each edge and remove.
2. Mix the butter, parsley, and garlic until well blended; season to take with salt and pepper.
3. Spread 1 1/2 tsp. butter mixture along the exposed flesh of the lobster tail.
4. Wrap each tail in a sheet of foil and place on a rimmed baking sheet.
5. Cook in a 350F oven for 15-20 minutes or until heated through.
6. Remove from the foil and pour any accumulated juices over the tails before serving.

Enjoy!

Dinner for One

Grilled Lobster Tails with Basil Butter

4 Tbsp salted butter  

1 Tbsp basil finely chopped

Salt and freshly ground pepper to taste   

1 rock lobster tail lobsters  

1 tsp olive oil

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a small ramekin, cover with plastic wrap and refrigerate for at least 30 minutes.*

Place the lobster tail, shell side down, on a cutting board. Cut the softer undershell straight up the middle with kitchen shears.  

 Cut into the meat partially to butterfly. Thread a skewer through the meat to keep it flat on the grill. Otherwise, the lobsters curl just like shrimp.  

 Brush the lobster bodies with the oil and season with salt and pepper to taste. Grill lobster tails directly over medium heat for 10 minutes. Remove the lobsters and slather with the basil butter. Let cool 5 minutes before serving.

I have to confess ... I think I am a lobster snob. After having dropping our own lobster traps in Long Island Sound for a couple of years. Rock lobster tails just didn't cut it. But the technique and basil butter would be great with any type of lobster you like!
*You will have more basil butter than you need for 1 lobster tail. Reserve covered in the refrigerator to put on vegetables or pasta later in the week.