GIANT LOBSTER RECIPES

Steps:

• Using a paring knife, clean out the cavity of the lobster mushrooms, taking off a little extra trim than usual to fit more stuffing.
• In a saute pan, melt the butter, add the diced lobster mushrooms and cook until lightly browned, seasoning them lightly with salt and pepper. Add the shallot and garlic and cook until translucent, about 3-4 minutes. Add the panko and herbs, stir to incorporate, then allow the stuffing to cool. After the stuffing has cooled, stir in the chopped whelks or whatever you're using, and the egg and yolk. Double check the seasoning for salt and pepper (cook a tbsp or so if you're scared of raw egg) and reserve.
• Next, heat a saute pan with some oil until lightly smoking. Brown the lobster mushrooms lightly on each side to deepen their flavor, then allow them to cool until they can be handled, you do not need to cook them through since they will bake in the oven.
• To fill the mushrooms and roast, season the lobster mushrooms inside and out lightly with salt and pepper, then pack them full of stuffing, top with breadcrumbs, then with lobster mushroom butter and herbs and roast at 375 for 25- 30 minutes, or until completely cooked through.

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!