hmcdphoto.com/Maine Tails and Spicy Lemon Rice

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"Twin Maine tails over spicy yellow lemon rice. There's no better way to kick off an evening."

TOTAL TIME PREP 20 MINS COOK 20 MINS SERVES 2-4 ADULTS
40mins (average time)
TIP:

For some of the freshest lobsters available try www.hawkeslobster.com

INGREDIENTS

LOBSTERS:
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

PREPARATION

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.

QUICK TIPS

		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.

Suggested wine:
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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