RED LOBSTER RECIPES

Lobster Tail Recipes

Baked Lobster Tails

3 med. lobster tails

2 tsp. parsley

Salt to taste

Pepper to taste, optional

3 tbsp. olive oil

Juice of 1 med. lemon

1 c. water

1. Split lobster tails in half lengthwise.

2. Remove sharp edges.

Sprinkle each with parsley and salt and pepper (if desired).

3. Pour olive oil and lemon juice on each tail.

4. Pour water on bottom of a shallow 7 x 11 inch baking pan.

5. Place lobster tails in pan.

6. Bake in a preheated oven at 375 degrees for 25 minutes or until tender.

Lobster Tails in Champagne Sauce

3 frozen lobster tails

2/3 c. champagne or sparkling wine

2 scallions, minced

1 tsp. salt

2/3 c. whipping cream

4 tbsp. unsalted butter

1. Rinse lobster tails.

2. In skillet, combine lobster, champagne, scallions, and salt.

3. Heat to boiling.

4. Reduce heat, cover and simmer 15 minutes.

5. Remove lobster; add cream to sauce in skillet.

6. Boil quickly until reduced to about 1/3 cup.

7. With a wire whisk, beat in butter (1 tablespoon at a time) until smooth.

8. Keep warm.

9. Remove lobster from shells and slice into medallions.

10. Spoon sauce over each.

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