Lobster tails hold second place position in my favorite seafood ranking because their sweet and glistening buttery meat is defeated only by its fraternal twin. First place goes to pitik--slipper lobsters. Nonetheless, I still savored every succulent bite of the broiled lobster tail I had allocated for me last Sunday. This with perfectly emulsified Berre Rouge--a Berre Blanc with reduced red wine instead of white--made a magnificent Mother’s Day dinner.
I was completely enamored with lobsters when I initially tried it five years ago in Palawan’s Lobster King. This simple yet excellent restaurant where plastic tables and chairs are used in the dining area and tanks filled with crawling lobsters welcome guests right when they enter serves the grandest platters of lobster. My family had a banquet of around four or five rounds of lobster because they were divine. By the end of the night, I had taught myself how to peel lobsters and stick my fingers in the little crevices in their shells to retrieve the most tender meat, and discarded lobster shells were littered and piled on our table.
Any dish that includes lobster on the menu is the only one I can never resist, and any meal that features lobsters is an absolutely resplendent feast.
Recipe
Yields 4 servings
~ Ingredients ~
Broiled Lobster Tails
4 Lobster tails
2 tablespoons olive oil
Salt
Pepper
Paprika
2 tablespoons butter
Berre Rouge
¼ cup red wine
1 tablespoon lemon juice
¼ cup white onions
¾ cup or 170 grams butter
Salt
Pepper
~ Procedure ~
Broiled Lobster Tails
Preheat the oven at 375°F
Cut the lobster tail shells in half on top stopping before reaching the last scale using kitchen scissors.
Carefully remove the lobster meat from the inner membrane and piggyback atop the shell.
Massage meat with olive oil.
Season with salt, pepper and paprika.
Broil in the oven for () minutes.
Brush with extra butter a few minutes before the timer ends.
Serve and enjoy!
Berre Rouge
In a medium pan on medium heat, reduce red wine, lemon juice and onions until only 25% of its original volume is left. Do not mix it to let the alcohol cook.
Reduce the heat and slowly add the butter into the sauce. Constantly whisk the sauce, so it will not split.
Serve along with the lobster tails and enjoy!
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