lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, April 6, 2017

Lemon Roast Lobster

Whenever C is gone, Miss F and I always have seafood. Recently, lobster has become her favorite. It started with her "sampling" some of the tempura lobster from a meal I was having at Artista.  And by sampling, I mean she ate every single piece of lobster from my plate.  She loves the stuff...loves.  I am always looking for new ways to have lobster, beyond just steaming a whole lobster.  My mom had brought me a bunch of lemons from her tree and Lemon Roast Lobster was created.  It is so deliciously simple and would make a great entrée at a dinner party, as long as your guests love lobster as much as Miss F does.
Lemon Roast Lobster

1 lemon
2 tablespoons melted butter
2 lobster tails, split
¼ teaspoon salt
¼ teaspoon pepper

Preheat the oven to 450 degrees. Cut half of the lemon into slices and juice the other half. Stir the juice with the melted butter. Place the lobsters in a baking dish, brush the lemon juice and butter mixture over the meat of the lobster, add the lemon wedges to the pan. Roast the lobster tails for 10 minutes until the meat is opague.
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