Fresh spiny lobster is a welcome addition to any table. This recipe from Capt. Karl Anderson highlights the delicate flavors without overpowering the dish. This recipe pairs perfectly with Tito’s Handmade Vodka Dirty Martini.
Ingredients | Serves 2 to 4
- 3 or more whole lobster tails
- 6-8 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1 large shallot, minced
- 1 tsp. lime or lemon zest
- 1/2 lime or lemon
- 1 tsp. Old Bay seasoning
Split the tails, removing the vent tube if you have not already done so. Squeeze the citrus over the tails, and season with Old Bay. Let stand 10 to 15 minutes. Add the olive oil and butter to the pan over medium-high heat. As the butter melts, stir in the minced garlic, shallot and citrus zest, and cook for 4 to 5 minutes, being careful not to burn the garlic. Increase the heat and lay the tails in the pan, shell side down; as the shells turn red (about 2 minutes) turn the tails over so the meat side is down. As the color of the shells continues to turn red, about another 2 minutes, flip them over to be sure the meat has turned white. It might take one more turn to ensure that the meat is cooked through. Cutting into one will reveal a bit of translucence in the center—this is the time to take them out; they will continue to cook in the shell. Serve with wedges of lemon or lime. Add more Old Bay, to taste.
Sponsored by Tito’s Handmade Vodka.