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Entreé

Baked Lobster Tail

with Saffron Rice

Preheat oven to 350ºF
INGREDIENTS

SEASONED BUTTER

  • ½ c Butter
  • 1 ½ t Paprika
  • 2 clvs Garlic, crushed
  • ¼ c Brandy
  • 1 t Fresh Parsley, chopped
  • ½ t Ground Black Pepper

SAFFRON RICE

  • 1 Onion, finely chopped
  • ½ clvs White Wine
  • 1 c Long-grain Rice, parcooked
  • 1 2⁄3 clvs Chicken Stock
  • 1 t Salt
  • ½ t Ground White Pepper
  • 1 pinch Saffron, 6 stamens placed with 2 T of White Wine
  • Lemon, wedge for garnish

LOBSTER

  • 4 Lobster Tail, 8 ounces each
  • Sea Salt
  • Ground White Pepper
  • 1 T Olive Oil
INSTRUCTIONS

FOR THE SEASONED BUTTER

  1. Place all the ingredients for the seasoned butter in a blender and whip until the butter doubles in volume; set aside.

FOR THE SAFFRON RICE

  1. Sauté the onion in saucepan until transparent, add the white wine, and reduced by two thirds.
  2. Add the rice.
  3. Add the chicken or vegetable stock, salt, and pepper, and bring to a boil.
  4. Cover and cook over low heat for about 18 minutes, until the rice has a "bite" and the liquid has been absorbed. Remove from heat.
  5. Add the saffron-white wine mixture, and stir in thoroughly.
  6. Stir in remaining seasoned butter from the cooked lobster.

FOR THE LOBSTER

  1. Using kitchen shears, cut a lengthwise slit in the lobster shells. Pull the lobster-tail meat up and out of each shell, keeping the tails connected at the back.
  2. Season with salt/pepper, and brush meat with olive oil.
  3. Place the lobster tails meat side down in a preheated sauté pan.
  4. Sear the outsides of the tail meat briefly, then place on a baking sheet.
  5. Spread the tail meat with the Seasoned Butter, then place in a preheated oven for approximately 15 minutes, or until the meat thermometer registers 150°F.

FOR THE SERVICE

  1. Place the rice in the center of the plate.
  2. Top with lobster.
  3. Garnish with lemon.

Source: Fish Extender Recipe Collection

Created 2024-01-30 12:50:32 – Last Modified 2024-02-12 13:17:42