One of life's culinary pleasures is lobster, in my opinion. Only thing that comes close for me would be a grilled-to-perfection 1½" thick ribeye steak. Both make my mouth water just thinking about them. We try to move away from Turkey after Thanksgiving, so right now, I'm planning of having lobster for my Christmas feast. I think a lovely salad, a crusty French baguette, and perhaps a lovely Broccoli with Caramelized Onion Sauce this year to accompany the seafood. I'm currently thinking I'll do a layered strawberry torte for dessert. I'll post the torte recipe when I'm certain that's what I've finalized as our dessert and have decided how to put the layers together. Right now my thoughts are focusing on an MRI my doctor scheduled that landed on December 24th! Not happy about it, but lately at the hospital where I am, you need to take the testing dates they give you, else you might be waiting 6 more weeks to get it done (they are that overbooked for everything)!
The lobster tails I can get at Sam's Club is usually from the Bahamas. It tastes a little sweeter than cold water lobster from New England, in my opinion, which I kind of like. This recipe is suitable for all phases of Atkins.
INGREDIENTS:
1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)
½ stick salted butter, melted
DIRECTIONS: Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part to keep the tail from curling during cooking. When the water comes to a rolling boil, insert skewered lobster tail up in the pot. I usually lean the skewers out the top. Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn't have to be 100% closed. Lower to medium heat and let steam for 7-10 minutes. Turn off heat, remove skewers and holding shell with one hand, with the help of a kitchen towel or mitt, cut with kitchen shears straight up the belly shell from top to base of tail. Pull sides of tail shell apart and fork out the tail meat (I like to leave the tail fins attached and in tact) right out of the shell. Splay the tail fins out on the serving planner for a pretty presentation at table. Another bread option would be my Rosemary Onion Dinner Rolls: http://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/
VARIATION: Sometimes I boil my lobster tails and when I do, I dispense with the skewer step. I do take the time before cooking to cut all the way up the back (arched concave side) just to the tail fan. This avoids your having to handle the tails when they are boiling hot out of the water.
NUTRITIONAL INFO: Makes 2 servings and each contains (including ¼c. of the butter):
367 cals, 23.9 g fat, 2.2 g carbs, 0 fiber, 2.2 g NET CARBS, 34.8 g protein, 1350 mg sodium
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