Baked Spiny Lobster With Cajun Garlic Butter Sauce Recipes

BAKED LOBSTER WITH GARLIC BUTTER PANKO

Steps:

• Preheat oven to 425 degrees F.
• In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
• Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.

BAKED SPINY LOBSTER WITH CAJUN GARLIC BUTTER SAUCE

Steps:

• Pre-heat oven to 400°F.
• In a medium sauce pan, prepare the Cajun garlic butter sauce and set aside.
• In a large pot, quickly semi-cook the lobster in hot water for about 2-4 minutes.
• Use tongs to place the lobster onto a baking sheet.
• Using a pair of scissors or kitchen shears, separate the lobster head and tail and cut along the middle of the top of the tail shell toward the end of the tail. Do not cut through the end of the tail.
• Separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides and clean the membrane.
• Brush the sauce evenly over the lobster meat.
• Bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Drizzle more sauce and some lemon juice on top of the lobster
• Garnish with chopped green onions or parsley.

LOBSTER WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F with a large shallow baking pan in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with butter and parsley.
• Plunge lobsters headfirst into a large pot of boiling salted water (3 tablespoons salt for 6 quarts water) and cook, covered, 3 minutes from time they enter water. Transfer with tongs to a plate and let stand 5 minutes. (Lobsters will not be fully cooked.)
• Lightly crack claws, then split lobsters lengthwise and discard innards from body cavity.
• Remove tail meat from 1 lobster and cut crosswise into 8 pieces. Spread about 2 tablespoons garlic butter in one empty half shell, then fill that shell with all of sliced lobster and dot with 1 tablespoon garlic butter. Spoon about 5 tablespoons garlic butter into other empty half shell (for dipping). Repeat with remaining lobster.