Is there anything lovelier than a lobster tail cradled in its coral-color shell and served with melted butter? Here's proof that the best things in life are the simplest.
Lobster Tails are one of the specials available on our Seafood Weekly Specials Flyer.
Ingredients
• 8 5/6 oz. lobster tails
• 2/3 cup butter
• 4 tablespoons snipped fresh chives
• 2 teaspoons finely shredded lemon peel
• Lemon Wedges (Optional)
Preparation
1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 4 tablespoons of the sauce; set the remaining sauce aside.
3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 4 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 4 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges.
Yield ~ 8 Servings
|
Is there anything lovelier than a lobster tail cradled in its coral-color shell and served with melted butter? Here's proof that the best things in life are the simplest.
Lobster Tails are one of the specials available on our Seafood Weekly Specials Flyer.
Ingredients
8/10 pounds patty pan squash
4 tbsp olive oil
1tsp kosher salt
1 tsp freshly ground black pepper
32 grape or cherry tomatoes, cut in half lengthwise
4 ounces crumbled feta cheese
2 tbsp balsamic vinegar
2 tbsp plus 1 tsp thinly sliced fresh mint
Preparation
Preheat grill to high heat.
Cut squash into 1/2-inch thick slices. In a large bowl, toss the squash slices with olive oil, salt, and pepper. Lay the squash on the grill and cook until the squash is tender, but still slightly crisp, about 3 minutes per side.
Put the squash back into the bowl and add tomatoes, feta cheese, balsamic vinegar, and mint leaves. Gently toss and serve either still warm (preferable) or room temperature.
Yield ~ 16 Servings |
