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email this pageNew Yorker - Lobster Tail in Drawn Butter
We promise you have never had lobster tail this good before. Don't believe us? Well then you'll just have to try it yourself. Here is how
Broiled Australian Lobster Tail with Drawn Butter, Roasted Asparagus and Tattooed Potatoes.
2 12-ounce Australian Lobster Tails
1 lb. Red Potatoes cut in half
1 lb. large Asparagus, trimmed
E.V. Olive Oil for coating
2 ounces fresh Rosemary Sprigs
Melted Butter and Lemon Wedges
Method:
Preheat Oven to 375 degrees. In separate bowls add the potatoes and asparagus, coat liberally with olive oil, season with salt and pepper, on a cookie sheet lay small sprigs of rosemary directly onto the pan, top each sprig with a potato cut side down, continue working until all the potatoes are layed out then place in hot oven. Split the tops of the lobster tails, pull the lobster meat out onto the top of the shell leaving the meat attached near the end of the tail, season with salt and pepper, brush with butter, place into the hot oven the tails should take about 20 minutes to cook. In the meantime lay the asparagus spears onto a cookie sheet when the Lobsters are half way finished add the asparagus to the oven so all three things are finished at the same time. Plate the items, garnish with Butter and Lemons. Serve.