To kick off this Valentine’s Day weekend, I decided to make Alex a romantic lobster dinner on Friday. It all seemed like such a good idea in my head…I mean, who doesn’t love succulent lobster tails at a restaurant? I wasn’t quite prepared for the preparation part of this meal…it was a little more than I bargained for with the uncooked lobster tails! But I powered through and I’m glad I did…the meal was so delicious! Read on to learn how I pulled this meal all together. This is actually pretty easy to make if you still need ideas for dinner tomorrow! 🙂
What you’ll need:
- Lobster tails (I made four 4oz. tails; they were frozen and I just placed them in the fridge to thaw the night before)
- Melted butter
If you want to make the same accompaniments I did, you’ll also need:
- Baking potatoes
- Olive oil
- Course sea salt
- Green beans
- Melted butter
- Panko bread crumbs
- Garlic powder
- Grated parmesan
If you are making the sea salt-crusted baked potatoes, you’ll need to start on those first since they cook for a bit. Preheat your oven to 375 degrees. Start by cleaning your baked potatoes and piercing them with a fork a couple of times on each side. Then, place them on a baking sheet and brush with olive oil. Finally, sprinkle a generous amount of sea salt on the skins. Once you’re oven is ready, you’ll want to bake them for about 50-60 minutes. Mine were large and took the whole time!
With your potatoes baking, you are ready to prepare your lobster tails. I spent the first 10 minutes of this preparatory phase screaming and jumping around my kitchen because I wasn’t quite prepared to touch uncooked lobster tails. You can use plastic gloves if you want. 🙂 I made four 4 oz. lobster tails.
Like I said, I was able to pull it together after I got that out of my system. I knew I wanted to fluff my lobster on top of the shell and broil them, so you need to start by slicing down the center of the top of the shell using kitchen sheers.
The next part is a little icky…the vein will likely still be in the lobster, kind of like shrimp, only bigger! Just use a fork to pull it out and throw it away. In order to get the fluffy lobster tails you get in restaurants, you need to separate the meat from the shell before you can pull it out and fluff it on top. I used a fork and gently pulled it apart. Once the sides are separated, you can grab it with your fingers and gently pull it out of the shell. Leave the very end (by the tail) connected and fluff the rest of the meat on the top of the shell.
Melt a tablespoon of butter and brush your tails. Sprinkle a little bit of paprika on top. Lobster tails cook very quickly under the broiler. My four tails were done after 6 minutes under the broiler on low, so make sure to time them right with your baked potatoes! You’ll know they are done when the meat is white and no longer opaque and the tails turn a bit more red than brown.
While I let the lobster tails rest, I had also whipped up a simple green bean bake and put it under the broiler on high for about 2 minutes. If you want to make this, it is so easy! I used a steamfresh bag of green beans and microwaved them for 4 minutes. I dumped them into a baking dish and sprinkled them with garlic powder and grated parmesan. Then, I topped them with panko breadcrumbs and sprinkled my leftover melted butter from the lobster over the top!
Now, all you have to do is plate your meal and you are ready to go! I served our lobster with melted butter.
I hope you enjoy. Have a wonderful and love-filled Valentine’s Day!