GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER - BBC GOOD FOOD
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, FatContent 27 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 19 grams protein, SodiumContent 1.42 milligram of sodium
LOBSTER RISOTTO RECIPE - PUREWOW
On date night--or any special day, for that matter--you're out to impress. And if that involves cooking dinner for your bae, then look no further than this recipe for lobster risotto. It's surprisingly easy. The trick? Look for lobster tails in your grocer's fresh seafood section, and you're well on...
Provided by PureWow Editors
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- 1. Bring a medium pot of salted water to a boil over medium-high heat. When the water is at a rolling boil, drop in the lobster tails. Boil until the shells are bright red and the lobster meat is cooked through, 7 to 9 minutes (add 3 to 4 more minutes for large tails). Drain the tails, and then remove and discard the shells, reserving the meat. (Here's a video tutorial on how to crack that shell.) 2. Rinse the pot and return it to the stove. Add 1 tablespoon of the butter and melt over medium heat. Add the onion and saut� until translucent, 4 to 5 minutes. Add the garlic and saut� until fragrant, 1 minute more. 3. Add the rice and cook, stirring constantly, for 1 to 2 minutes. Stir in the lemon zest and juice and bring to a simmer. 4. Add the broth � cup at a time, bringing the mixture to a simmer and stirring constantly as the broth is absorbed. When the broth is nearly absorbed, add another � cup of broth and repeat. Continue until all the broth has been added and absorbed. 5. In a medium pan, heat 2 tablespoons of the butter over medium heat. Add the thyme and cook until the butter is very fragrant, 3 to 4 minutes. Add the lobster tails and cook, tossing occasionally, until heated through, 2 to 3 minutes more. 6. Remove the risotto pot from the heat. Stir in the final 1 tablespoon butter and the Parmesan, and then season with salt and pepper. 7. Divide the risotto between two plates and then top each portion with two small (or one large) lobster tail and 1 to 2 teaspoons of the thyme butter. Serve immediately.
Nutrition Facts : Calories 972 calories, CarbohydrateContent 71 grams carbohydrate, FatContent 37 grams fat, ProteinContent 86 grams protein, SugarContent 14 grams sugar
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