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Lobster Tails

My dad was famous for making lobster tails for New Year’s Eve. They really are easy to make, but of course they are pricey. I like to serve this over rice so that the butter drips into the rice. Hope you enjoy your New Year’s Eve. Stay safe out there!


Lobster Tails


4 Lobster tails, about 10 oz. each

½ Cup butter, melted

2 cloves crushed garlic (about 1 teaspoon)

2 teaspoons Lemon Juice

¼ teaspoon tabasco Sauce


If the lobster is frozen thaw them overnight in the refrigerator, or in a bag submerged in cold water for about 30 minutes.

Preheat the oven to broil, 500 degrees. Rinse the defrosted lobster.

Butterfly the lobster by using kitchen shears, cut down the center of the TOP shell lengthwise. Start from the top and cut to the tail. Do not cut the bottom shell. Use your fingers to spread open the shell open and gently pull the lobster meat upward pulling it away from the bottom shell. Leave the meat attached to the tail fin. Push the shell in to make the meat stay on top. Place the butterflied lobster tail onto a broiler pan.

In a small bowl whisk together the butter, garlic, lemon juice, and tabasco sauce. Divide the butter mixture into two bowls. Use one of the bowls of butter to brush over the lobster meat.

Broil the lobster until the meat in opaque and lightly browned, about 5 minutes. Brush with the butter again and cook for additional 5 minutes. (10 minutes total time.)

Serve with the reserved butter, heat the butter mixture up before you serve. Let everyone have their own small cup of butter mixture.


Seasoned Rice

3 Tablespoon Butter

½ Cup minced onion

1 teaspoon garlic

1 ½ teaspoon salt

1 pinch saffron

3 Cups chicken broth (24 oz.)

1 ½ Cup long grain rice


In medium saucepan sauté the onion and garlic until soft. Add the salt, saffron, and chicken broth and rice. Stir and bring to a simmer. Cover the pot and reduce heat to lowest heat. Cook for 20 minutes, remove from heat, leave covered and allow to stand for 5 to 10 minutes before serving.


*Gluten Free as served


Jan@DairyKeen.com


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