Taste Level: TFCost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1
If you are a lobster lover, you probably feel the same way I do about cooking it. Steaming is the best way to cook it. Of course I do not really like lobster so can you trust my opinion? I suppose it is not that I do not like lobster. I eat and cook it on occasion because Zo really loves it. I just grew up on the ocean and there were so many other sea creatures that I enjoy munching on more than lobster. Growing up and even now I've never understood why every ones favorite seafood is lobster. I always preferred shrimp, conch or squid to lobster, don't let me start on how crab if cooked right makes lobster taste down right bad. Of all the ways I've had lobster I think steamed has to be the best though, in my not so humble opinion. It always comes out moist, tender and flavorful. Zo's favorite part of this recipe was the lobster but I have to admit I am most proud of the rice it was served over. Growing up my parents never seasoned rice with more than a little butter, salt and pepper. I often had rice left on my plate because I was just not interested in eating it. Most of my childhood I thought I hated rice. Eventually I came around but it was about 6 months ago I had some Orange Roughy served over some rice that was flavored so well, I liked it better than the main dish! I started thinking to myself, "Why did we never really flavor our rice growing up?" This was my first time experimenting on flavoring rice and Zo told me, "The rice is so good, it complements the lobster perfectly!"
Ingredients:
2 3-4 oz lobster tails
4 cups water
3 bay leaves
1 sprig rosemary
1 large garlic clove (crushed)
Sauce
1 cloves garlic (minced)
1/2 tsp dill (diced)
1/2 of a lemons juice
2 tbsp butter
Rice
2 servings or rice (1 cup uncooked)
Sauce
1 cloves garlic (minced)
1/2 tsp dill (diced)
1/2 of a lemons juice
2 tbsp butter
Rice
2 servings or rice (1 cup uncooked)
1 1/2 tbsp mayonnaise
1/2 tsp Worcestershire sauce
1/4 tsp red pepper
1 1/2 tsp Creole mustard (Dijon can be substituted)
1/4 tsp paprika
2 tsp fresh parsley
1/2 tsp Worcestershire sauce
1/4 tsp red pepper
1 1/2 tsp Creole mustard (Dijon can be substituted)
1/4 tsp paprika
2 tsp fresh parsley
3/4 tsp fresh dill
2 clove garlic (minced)
fresh crack pepper (to taste)
kosher salt (to taste)
Lobster
Lobster
Run a wooden skewer down the center of each thawed lobster tail in order to keep them straight (they have a tendency to curl when you cook them.)
In a medium sized pot bring 4 cups of water to boil with bay leaves, garlic and rosemary. Once boiling place lobster tails in steamer tray and cover pot. Cook 1-1/2 minutes per ounce and then remove from steamer immediately and run cool water over them for 30-45 seconds to stop the tails from cooking further.
Sauce
In a medium sized pot bring 4 cups of water to boil with bay leaves, garlic and rosemary. Once boiling place lobster tails in steamer tray and cover pot. Cook 1-1/2 minutes per ounce and then remove from steamer immediately and run cool water over them for 30-45 seconds to stop the tails from cooking further.
Sauce
Melt butter in a small dish, then squeeze in lemon, add minced garlic and sprinkle in dill. Mix together well.
Rice
Cook rice according to directions on package. Mix all other rice ingredients in a small bowl. Once rice is finished mix all ingredients together.
Split the rice evenly between two plates and make a bed on each plate. (If lobster tails did not come cup open then do so with a large sharp knife by cracking open down the center by pressing down firmly.) Lay lobster tails over rice beds and pour 1 half of sauce over each lobster (do not worry you want the excess to run off into the rice.) Serve warm with a light white wine.
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