Lobster Tails with Butter
One of lifes culinary pleasures for me is lobster. Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak. We either do lobster on Christmas or New Years Eve (my birthday). This year we decided on the lobster for Christmas and were going out to our favorite steak house for my birthday. Lobster is soooo good and sooooo simple to make. The lobster I get at Sams Club every year is usually from the Bahamas. The tails we bought this year weighed around 9 oz. each and all were tender as they could be. They are, I find, a little sweeter than cold water lobster from New England, in my opinion. This recipe is suitable for all phases of Atkins.
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1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)
stick salted butter, melted (clarified if you prefer, but I do not bother)
DIRECTIONS: Put about 1 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. This will keep the tail from curling so tight while 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 doesnt have to be 100% closed. Lower to medium heat and let steam for about 10-13 minutes, depending on their size. Alternately, you can use more water to cover the tails entirely and boil for 10 minutes if large 9 oz tails, or just for 6-7 minutes if they are the small 4.5 oz tails usually purchased at the grocery store. Remove lobster tails from pot, remove skewers (if steamed) and holding shell with one hand (using tongs or a kitchen towel) cut with kitchen shears straight up the thinner belly shell (top to base of tail). Pull sides of tail shell apart a wee bit and fork out the tail meat (I like to leave the tail fins attached and in tact as shown in the photo above). Splay the tail fins out when serving lobster meat on plates or platter. Makes for a pretty presentation with the tail fins attached! Serve along a nice green salad or roasted asparagus, along with perhaps my Rosemary Onion Dinner Rolls: https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/
NUTRITIONAL INFO: Makes 2 servings and each contains (including c. of the butter):
367 calories, 23.9 g fat, 2.2 g carbs, 0 fiber, 2.2 g NET CARBS, 34.8 g protein, 1350 mg sodium