One of life’s culinary pleasures is lobster, in my opinion. Only thing that comes close is a cooked-to-perfection char-broiled ribeye steak. We love to prepare lobster at Christmas or New Years, as by then, we’re usually pretty “turkey’ed out”. My parsley-cilantro salad dressing https://buttoni.wordpress.com/2011/08/09/parsley-cilantro-salad-dressing/ really compliments lobster nicely. The lobster I can get locally is usually brought in from the Bahamas. Tastes a little sweeter than cold water lobster from New England, in my opinion. This recipe is suitable for all phases of Atkins, Keto diets, Paleo-Primal as well.
INGREDIENTS:
1.25 lb. lobster tails (yields about 12 oz. tail meat after removing shell)
Water to boil
½ stick salted butter, melted and clarified (butter fat solids scooped off the top)
DIRECTIONS: Put about 1½ cups water in a deep boiling pot and bring to a boil. Run two skewers from the base of the tail up the center of the belly, all the way up to the center of the thickest part. This will keep the tail from curling so tight while cooking. When the water comes to a rolling boil, insert skewered lobster tail up in the pot. I usually lean the skewers out the top. Set a lid on the pot slightly offset to reduce water evaporation, but it really doesn’t have to be 100% closed. Lower to medium heat and let steam for 7-10 minutes. Turn off heat, remove skewers and holding shell with one hand, with the help of a kitchen towel or mitt, cut with kitchen shears straight up the belly shell from top to base of tail. Pull sides of tail shell apart and fork out the tail meat (I like to leave the tail fins attached and in tact) right out of the shell. Splay the tail fins out when serving lobster meat on plates or platter. Makes for a pretty presentation with the tail fins attached! Serve along a nice green salad and perhaps my Rosemary Onion Dinner Rolls: https://buttoni.wordpress.com/2011/05/31/rosemary-onion-dinner-rolls/
NUTRITIONAL INFO: Makes 2 servings and each contains (including ¼c. of the butter):
367 calories, 23.9 g fat, 2.2 g carbs, 0 g fiber, 2.2 g NET CARBS, 34.8 g protein, 1350 mg sodium
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