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Crispy Maine Lobster Tail with Warm Lobster Vinaigrette
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Ingredients:
Lobster
- 6 boiled or steamed lobsters
- 4 basil leaves, finely chopped
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 shallots, finely chopped
- 1 cup panko (Japanese bread crumbs)
- Salt and pepper
Ingredients: Vinaigrette
- 4 tablespoons unsalted butter
- 2 ounces extra-virgin olive oil
- ½ cup Sun Gold or cherry tomatoes, halved
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
- Juice of 1 lemon
- 1 tablespoon white wine vinegar
Preparation:
- Preheat the oven to 400°. Separate the lobster tails from the bodies and split the tails down the back. Remove the claw and knuckle meat (reserve lobster shells and body for another use).
- In a small bowl, combine the basil, shallots and butter; season with salt and pepper. Brush the mixture on the lobster tails and coat with toasted panko. Bake the tails for 6 to 8 minutes.
- Preheat the broiler. Broil the tails until the panko is golden brown, about 30 seconds.
- Meanwhile, make the vinaigrette: Heat a skillet. Add the butter, olive oil, tomatoes, chives, parsley, lemon juice and vinegar. Season with salt and pepper. Reduce the sauce by a quarter. Add the claw and knuckle meat and simmer until cooked through.
- To serve, place one lobster tail, two knuckles and two claws in a bowl and top with 2 tablespoons of the vinaigrette. Repeat with the remaining lobster and vinaigrette and serve.
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