Another weekend passed, another great food frenzy in my kitchen.
I thought about making Lobster Hash this weekend. I had a really interesting recipe for it and I was excited about making something with that could possibly be good for St. Patrick's day celebrations.
Then I thought about it for a while longer.
How many of you out there dear readers, would ever do something like create hash with gorgeous lobster tails?
Few, if any I should think; unless you live near the Atlantic Ocean where lobsters are abundant and you can lay your own traps. Other than that...it's probably just not worth it. This started to look like a recipe for wasted time and lobster meat, and that foodie friends an egregious Lobster sin.
So I needed a new plan and I needed one fast.
The answer was so simple.
Surf & Turf Sunday.
How perfectly simple.
Nothing pairs better with a lobster tail like a great steak. So I did just that.
I butterflied and broiled the North Australian Lobster Tails, and grilled a fantastic New York Strip Steak. Dinner was perfect. A meal I have had a thousand times, yet never seem to grow weary of.
So here are the pictures I took of this fantastic Sunday lunch along with the directions on how to prepare and serve Lobster tails like the ones seen here.
Happy eating foodies!
How to butterfly and broil a Lobster Tail
Start with a completely thawed Lobster Tail.
Using a pair of kitchen shears, make an incision in the top of the shell starting at the front of the lobster tail where the meat is exposed, and cut back to the base of the tail where the fin begins. Do not go through the bottom of the tail.
After the lobster has been cut to the back of the tail, insert your index finger into the shell at the back of the lobster tail. Remove the lobster meat from the side of the shell, and work your way to the front of the lobster tail, releasing the meat from the shell as you go.
Do this to both sides of the lobster tail and ensure that the meat is properly detached.
After the meat has been detached from the interior of the tail, simply grab the front portion of lobster meat, and gently pull the meat up and back towards the fin, but do not completely remove the meat. Pull back until you have reached the end of your incision, close the lobster tail shell sides, and nicely lay the lobster meat on top of the closed shell.
Now all you have to do is brush the exposed lobster meat with butter and some spices and broil for 1 minute per ounce. These North Australian Lobster Tails are 8-10 oz tails, so I broiled them for 8 minutes and then checked to be sure they were cooked.