Monday, 29 January 2018

Oven-Baked Garlic Lemon Lobster Tail

Oven-Baked Garlic Lemon Lobster Tail

This entirely month, I have been debating what I should post here as the first post for 2018. So let's start with a recipe of something Jo and I love dearly, shellfish. I think it is pretty obvious that Jo and I are very into seafood. Shellfish particularly; we absolutely love it.

That is why, I could not pass on trying out lobster tails when I see them on offer. It's not very huge, but just the right size for a simple dinner to wrap up 2017.

The thing about shellfishes, especially like prawns and lobster, they are already very flavourful on its own, we do not need to do much to it. So here is a simple recipe for our beloved oven-baked lobster tail.

2  Lobster Tails
2 Tablespoons Dijon Mustard
3 Cloves of Garlic (Finely Diced)
A Small Handful Parsley (Finely Chopped)
1 Large Tablespoon of Extra Virgin Olive Oil
1.5 Tablespoons of Lemon Juice
A Tiny Pinch of Chilli Flakes
2 Cuts of Salted Butter (Each cut should be about 1 tablespoon of butter)
Salt and Pepper to taste

Preparing the marinade/"dressing"

1. Mix the Dijon mustard, garlic, parsley, extra virgin olive oil and lemon juice in a small bowl or a large glass.
2. Add in the tiny pinch of chilli flakes just for a bit of heat. After mixing, season it lightly with salt and pepper.

Preparing the lobster tails

There are many ways to cut a lobster, but for lobster tails, especially when it is not too big, we think is best to butterfly them. We did it mainly to have the marinade cover the lobster tail completely and to prevent them from overcooking in the oven; especially when its small, which also means they cook faster. And of course, butterflied lobster tails just look much better don't you all think? Haha. Here's how to do it:

1. Cut through the center on the top shell of the lobster tails with a kitchen scissors, stopping at the base of the tail.
2. Using the same scissors, snip through the flesh of the lobster tail along the line through the centre of the shell made earlier.
3. Remove any veins if present.
4. Push and separate the flesh out of the lobster tails by pushing gently from the bottom of the lobster tails, but leave the meat attached at the base of the tails.
5. Lift the meat and place it on the shell. Here is photo of how it might look like.

6. Brush the marinade/"dressing" prepared earlier on the lobster tails.

7. Place the cut one cut of butter on each of the lobster tail.

8. Bake the lobster tails in a pre-heated oven at 2200C for 10-15 mins, or until the butter has completely melted and the shells turned orange/borderline brown.
9. Garnish the lobster tails with a sprinkle of finely chopped parsley and serve it with a small wedge of lemon.

There you have it guys, simple and quick preparation for this wonderful shellfish. It is perfect when served with a side salad. We are definitely making this again when the lobster tails go on offer again. Do try this recipe and let us know what you think. :)

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