Buttered Lobster Recipe Nuwave Oven

BUTTER SEARED LOBSTER TAILS

Steps:

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper.
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

BUTTERED LOBSTER RECIPE - NUWAVE OVEN

Steps:

• Remove lobster meat from shell and chop in cubes.
• Melt butter.
• In a shallow baking dish add lobster melted butter, lemon juice and salt & pepper.
• Bake for 10 to 12 minutes.
• Serve with lemon wedges.

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.

LOBSTER BUTTER

Steps:

• Heat oven to 300 degrees. Put lobster shells on the largest sheet pan you can fit in the oven, and allow them to dry and roast, about 15 to 20 minutes. Remove and set aside.
• Meanwhile, melt 1 stick butter per lobster in a large bowl or double boiler set over simmering water, making sure bowl does not touch the surface of water. Add lobster shells to the melted butter and simmer gently, without boiling, for about 20 minutes.
• Strain the melted butter through a cheesecloth-lined sieve into another bowl, then set that bowl into ice to chill. Cover bowl and refrigerate to set, then skim off the top and discard any liquids. Use within a few days, or freeze for up to a few weeks.

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

RED LOBSTER CHEDDAR BISCUITS - NUWAVE/FLAVORWAVE OVENS

Steps:

• Combine the baking mix, milk and cheddar cheese in a medium bowl.
• Mix by hand until well combined.
• Divide the dough into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or nonstick cookie sheet.
• Flatten each biscuit a bit with your fingers.
• Bake in Nuwave for 8 -10 mins on 8 (or 80 percent heat). Until the tops of the biscuits begin to brown.
• In a small bowl, combine the buttery spread with the garlic powder and the parsley flakes.
• Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit.