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Recipe

Main Dish






Lobster dinner for two

Chad Minton
The Ritz-Carlton, Marina Del Rey


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Ingredients

2 live lobsters
1-1 1/2 lbs. of butter, filling a large cooking pot
Salt and pepper to taste
Optional olive oil to taste

Instructions

Melt the butter in large pot, not boiling it, but rather keeping it at a low simmer.

Next, add the lobster tails. Not all of the lobster cooks at the same pace so you will need to remove the tails for this recipe. Begin with a towel around each hand and pull off the tail and claws of each lobster. Leave the tail out and place the body and claws in the freezer to be saved for a later date, maybe even try your hand at using them in soup.

Place the tails in the melted butter for no more than 3 minutes. After 3 minutes, remove the tails and allow them to cool at room temperature. Do not place in chilled water because the meat will seize, making it difficult to clean. Remove the meat from the shell by holding the tail with a towel and cracking it lengthwise with your thumbs. Using this method, it should be easy to remove the meat intact.

Now you have several choices. You can put the meat back in the butter, roast it, sauté it or grill it. To grill, begin by slicing the meat in half and placing in the grill for a few minutes. When fully cooked, season with Salt and Pepper and, if you choose, a light basting of olive oil. Now it's ready to serve.

Serves 2.



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