Fresh lobster is by far the best for cooking, and makes for a delicacy when served. Unless you live near the ocean, very fresh lobster is hard to come by. When you do find it, it’s usually very expensive. So I was on a mission to find a way to prepare frozen lobster in a way that would make it taste as divine as fresh lobster.
Since embarking on my mission, I’ve discovered several new ways to cook my lobster beyond the bland steaming method, and I think you’ll enjoy the fruits of my experiment. On deck today, we have the Baked Garlic and Herb Lobster Tail. If you have never tried baked lobster, you’re in for a treat.
Baked Garlic and Herb Lobster Tail
by Pleadings & Pasta © 2013
*Note, the recipe below is for one lobster tail. Multiply accordingly based on the number of lobster tails you have.
1 frozen lobster tail, defrosted
2-3 tablespoons of butter at room temperature, (amount depending on preference)
4 basil leaves
2 cloves of roasted garlic*
Salt and pepper to taste
1. Take the defrosted lobster out of the fridge and with a set of kitchen scissors (not regular scissors) cut through the shell upward. You will want to start at the base (away from the tail) and cut upward toward the tail in a straight line. Right before you reach the end of where the meat meets the tail, stop.
2. Pull back the shell and pull the lobster meat up and on top of the shell. Now take a knife and cut an incision in the lobster meat down the center. The same way (vertical) that you cut the shell. Congrats, you just completed butterflying a lobster!
3. Take the garlic* (see recipe for roasting below) and mix together with chopped basil leaves. I was thrilled to use some of the fresh basil from my garden. Press the two together in the bowl to allow the flavors to combine. If you have a mortar and pestle, this will be a great time to use it. Add the paste to the room temperature butter and combine thoroughly. Add salt and pepper to taste.
4. Preheat the oven at 350 degrees. Place the lobster tail meat side up on a cookie sheet covered in foil. Stuff the lobster (where you made the incision) with the garlic herb butter. Some people really love butter on their lobster so if this isn’t enough whip up more of the mix and stuff the tail until it’s overflowing.
5. Place the lobster tail in the oven for 15-20 minutes. Lobster tail will be done when it is a bright red color. Take out, and serve immediately with a side of choice! I recommend a hearty potato dish and a salad as a nice compliment.
Now if you want to be able to cut into your lobster with a fork and knife, I recommend removing as much of the shell as possible during the butterflying stage, as opposed to just pushing the meat up and over the shell. Pushing the meat over the shell provides a more artistic presentation, but removing most of the shell is more practical for eating purposes.
Either way, once you bite into this lobster, it will be hard to justify paying market price at the local seafood restaurant when you can make this delicacy in the comforts of your own home.
Roasted Garlic Recipe
Such an easy recipe! Roasted garlic adds depth to so many dishes and this recipe can be used in some of your favorite recipes that call for garlic.
1 head of garlic
Olive oil, salt, and pepper
1. Cut the top of the head of garlic off exposing the cloves. Peel off any unnecessary skin on the garlic.
2. Place head of garlic on aluminum foil. Drizzle with olive oil, and salt and pepper. Close up the clove in the aluminum foil (wrap it up like a ball) and place on a cooking sheet.
3. Preheat oven to 275 and let the garlic slowly roast for 45 minutes to an hour.
4. Remove, let cool. Then peel garlic. You can save the garlic in a jar of olive oil in the fridge for a few days for use in other recipes!
Quick Gardner’s tip: Before you cook the garlic, if you take one of the stray cloves and plant it in the ground, you will be able to grow your own bulb of garlic! It’s so easy to grow, and you can even use the snapes (top of the garlic) to cook with as well.
Eat with all of your heart,