Happy Friday! Once again this week I couldn't resist the sale on lobster tails. Last time I made a sauce with butter, lemon and garlic. You can find that post here. I was planning to do the same, but once we got home I realized we didn't have any butter. How did that happen? This might be the first time I have ever been out of butter. But I digress...
I went into experimentation mode. I had lemon... I used the kitchen shears this time to remove the legs and cut the lobster open down the middle. It was really SO much easier than last time. All of the nitty gritty details of lobster prep were on the previous post I linked to above, so to make this a quick little Friday, I won't go deeply into them again. I preheated the oven to 400 degrees. Once the tail was split I sprinkled some coarse sea salt inside of it and squeezed lemon juice inside and all over. Then I took a sprig of rosemary from our bush, split it in half and stuffed it into the tail.
I did the prep on a cooking sheet and then put them directly in the oven for ten minutes. Easy Breezy. While they were cooking I sauteed some kale with about 3 cloves of sliced garlic in a tablespoon of EV Olive Oil.
Then we tossed a small side salad of Central Market Organic Power Greens and cherry tomatoes.
The lobster smelled great while cooking. It gave off the wonderful smell of the rosemary while it roasted to a nice crunchy consistency on top. The flavor was much more subtle in the actual lobster meat, which was what I wanted. The best part... we didn't even miss the butter. I know, that might be sacrilegious to the butter Gods, but it's true. We cut calories, even cut the butter dipping sauce and the meat was still sweet and delicious with a hint of lemon and rosemary. Perfect!
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Enjoy your weekend! We are getting a cool front and I couldn't be more excited. At this point, lows in the mid 60s will feel like a winter revolution. After the storms come through tomorrow we plan to spend lots of time outside. Hope you can do the same.
-RT
delish!
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