George’s Oven Roasted Lobster Tail

Updated 12 months ago

***Serves 2 ***

For the Lobster:
2 6 oz. lobster tails, parcooked, split and deveined
2 tablespoons Japanese bread crumbs
1 clove garlic, minced
1 tablespoon flat leaf parsley, minced
zest of 1 lemon, chopped
1 tablespoon olive oil
2 tablespoon melted butter

Parcook lobster in salted water for 3-5 minutes. Do not let boil . Remove and place in ice water to chill. When cool, split in 1/2 and devein. Mix bread crumbs, garlic, parsley, lemon zest and olive oil together. Top lobster with crumbs, drizzle with butter. Roast in over for 15 minutes.

FOR RISOTTO
1 tablespoon extra virgin olive oil
1 tablespoon melted butter
1 cup mixed wild mushrooms of your choice
1 cup precooked risotto(al dente)
4 oz. chicken stock
1/4 cup grated asiago cheese
1 tablespoon chopped herbs–parsley, tarragon and thyme
salt and pepper to taste
2 tablespoons cold butter(unsalted)

In a saucepan, saute mushrooms in butter and olive oil. Add precooked risotto. Stir in the mushrooms. Add chicken stock and whole butter. Stir and cook until creamy. Take off heat and add cheese, herbs, salt and pepper.

FOR THE BROTH
1 bulb fennel, roughly chopped
5 plum tomatoes, roughly chopped
1 large onion, roughly chopped
5 large garlic cloves,crushed
3 tablespoons olive oil
salt and pepper to taste
1 cup chicken stock
2 tablespoons whole butter

In a bowl, mix fennel, tomatoes, onion, oil, salt and pepper. Put into roasting pan and roast at 350 for about 1 hour. Let cool then place in a blender and puree`. Strain through a fine sieve, trying to push all the liquid through the vegetables. Place in saucepan with chicken stock and simmer 20-30 minutes. Remove from heat then whisk in cold butter.


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