|The Maine Event|
|"Twin Maine tails over spicy yellow lemon rice. There's no better way to kick off an evening."|
PREP 20 MINS
COOK 20 MINS
SERVES 2-4 ADULTS|
40mins (average time)
For some of the freshest lobsters available try www.hawkeslobster.com
4 Maine Tails
6 oz. Drawn Butter
2 cut Lemons
SPICY YELLOW LEMON RICE:
1 cup Yellow Rice
1 cups Chicken Stock
1 tbsp. Chopped Garlic
3 tbsp. Lemon Juice
3 oz. Heavy Cream
1 tsp. Cayenne
1 tbsp. Sugar
1 oz. Olive Oil
1/4cup Minced Yellow Onion
Steamed Lobster Instructions:|
1. On stove, place pot on medium high heat.
2. Place steamer basked on top of pot with tight-fitting lid.
3. Place prepped lobster tails in a steamer basket.
4. Steam for approximately 3-6 minutes, depending upon desired degree of doneness.
5. Remove from steamer pot and brush with drawn butter.
6. Serve on a warmed plate with a small bowl of butter and lemon half.
7. Add your choice of vegetable or starch.
Baked Lobster Instructions:
1. Preheat oven to 375°.
2. Place prepped lobster tails on sheet tray and place in center of oven.
3. Bake for 8-12 minutes, depending upon desired degree of doneness.
4. Remove from oven and brush with drawn butter.
5. Serve on a warmed plate with a small bowl of butter and lemon half.
6. Add your choice of vegetable or starch.
Yellow Spicy Lemon Rice
1.Heat the olive oil in a large saucepan over medium heat. Add minced onions and garlic. Sauté for 4 minutes.
2.Stir in rice and sauté for 2 minutes.
3.Add the chicken stock, lemon juice, salt, sugar, and cayenne pepper.
4.Bring the stock to a boil. Boil for about 5 minutes. Reduce heat to simmer.
5.Stir in cream.
6.Cover pan with tight fitting lid. Simmer for 15 minutes.
7.Remove from heat and let stand covered for an additional 10 - 15 minutes. Do not remove cover.
8.Fluff and serve rice when ready.
|Getting all of the meat out of the shell:|
|1.||Using a pair of kitchen shears, snip all ribs on the under side of the lobster. This allows the meat to be pulled from the shell easier.|
|2.||Turn lobster over with the shell side up and carefully slide shears between shell and meat and cut a straight line to the last section of the tail.|
|3.||Cut a 45 degree angle in the shell to the right and the same cut to the left on the last section of the tail. Snip straight across the angles forming a triangle in the last section of the tail.|
|4.||Pull the meat almost completely out of the shell. Rest on top of the shell for cooking.|
|5.||Fan the tail and pull the last piece on each side. This will keep the tail fanned during the cooking process.|
|6.||Tuck the meat back into the front of the shell so the tail won’t curl during the cooking process.|
Valley of the Moon Pinot Blanc 2012
This wine pairs very well seafood. Its delivers pleasing aromas of honeysuckle, peach and grapefruit. Partial aging in French Acacia wood barrels lends a rich mouth-feel followed by a bright and long finish.
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