I had never made lobster tail before, so I figured New Year’s Eve, celebratory night, also my birthday… why not? What better night to go all out and make a decadent meal?
Turns out it was one of the best decisions I ever made. Not just the lobster, but staying in and having a low key New Year’s Eve with B and some friends. (Guess I’m getting old, huh?)
The lobster tail was expensive, of course, but it was worth every cent cause it was super easy to make and incredibly delicious. I riffed on one of Jane Coxwell’s recipes from her Fresh Happy Tasty cookbook (which I’ve raved about before) and used lobster tails that I bought frozen at Reading Terminal Market in Philadelphia. I let them thaw out during the day, but you can buy fresh ones and bake them just the same. Just make sure to cut down the center of the tail to take the meat out of the shell, then put it back inside before you cook ’em. That way you’re not fighting with the lobster when it’s hot and covered in sauce.
Admittedly I was a bit intimidated about making ’em at home, but there’s nothing to be nervous about. Next I want to try steaming, broiling… the options are endless. Maybe next New Year’s?
Ingredients
- 4 lobster tails
- 1 jalapeno pepper, diced
- 1 bunch scallions, sliced thin
- 2 TBSP minced garlic
- juice of 1 lime
- 1 cup coconut milk
- 4 sheets of parchment paper
- 2 small pieces of kitchen twine
- sea salt
Instructions
- Preheat the oven to 400 degrees.
- In a bowl, combine the pepper, garlic, scallions, lime juice and coconut milk, then season with sea salt.
- You’re going to make two parchment paper servings of two pieces of parchment paper each (you’ll need the thickness to hold the liquid), so place two lobster tails on top of two pieces of parchment paper.
- Dish half the coconut milk mixture into each parchment paper serving and tie the packages together with kitchen twine.
- Place on a baking sheet or pan and bake for about 20 minutes. When the tails are cooked they turn a coral color and the meat will be tender.
A Recipe From Jamie Shupak | www.thetvdinner.com
