I’m a serious flat-lander. Meaning I’ve grown up where a hill can’t be found for as far as the eye can see. Also, living landlocked all my life I’ve never really known the delicious taste of fresh seafood. Nor do I really know how to prepare it. So I began thumbing through my collection of cookbooks, looking for a recipe to use. I realized I don’t have a seafood themed cookbook, maybe I should insert a Dear Santa here.
So I found a select few, compiled them together and added my own touches into what I’m calling, “Christmas Lobster Tails.”
2 Lobster Tails
1/2 cup butter, divided
1/4 teaspoon garlic salt
1/4 cup dry white wine
1 teaspoon red pepper flakes
Parsley flakes for garnish.
Preheat oven to 350 degrees. To prepare lobster tails, with a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Split the meat about half way through and use a skewer inserted just under the tail. Run it the entire length of the tail to keep them from “curling.” Gently spread the shell so it will open nicely for presentation. Lay lobster tails on baking sheet, meat side up. Put about a quarter cup of water in the bottom of the pan to keep them moist and create steam. Brush with two tablespoons of melted butter and wine. Sprinkle with garlic salt and red pepper flakes. Place into oven and bake for 10 to 15 minutes or just until meat gets white. Be careful not to overcook as the meat will become chewy. Place remaining butter into a small saucepan over low heat and melt for dipping. Sprinkle with parsley and enjoy.