Posted by: tinkande | February 14, 2009

Lobstah’s are red and voilets are blue…


This Valentine’s Day we knew we didn’t want to brave the crowds at any local restaurants, so we decided to stay in and cook something special at home. We had originally wanted to get whole lobsters, but our local market only had lobster tails, so we went for that instead. This is one of the drawbacks to not living in New England! This was very simple to pull together but it still felt like a nice Valentine’s Day treat. We didn’t follow a specific recipe but we like our lobster with butter and lemon.

Lobster Tails with Butter and Lemon
3 lobster tails, about 5 ounces each
1 stick butter
1 teaspoon kosher salt
1 lemon, cut into wedges

Fill a large pot with one half inch of water. Add salt and bring to a rolling boil. With scissors, cut the hard membrane on the underside of the lobster tails lengthwise up the middle. Add the lobster tails to the pot of water, cover, and boil for 7-8 minutes, or until they are bright red. Meanwhile, melt the butter in a small saucepan over low heat. Serve lobster tails with lemons and butter.


We served this with a crusty baguette and a mixed green salad with homemade balsamic vinaigrette (recipe below).

We paired this with a bottle of 2006 Sterling Vintner’s Sauvingon Blanc

Homemade Balsamic Vinaigrette
1 clove garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar (or a mixture of red wine vinegar and balsamic vinegar)
1/2 cup olive oil

In a food processor or blender, mince the garlic, salt and pepper for a few seconds. Add the mustard and vinegar and mix for a few more seconds. Then, very slowly add the olive oil with the processor running until combined. Taste and adjust seasonings as desired.


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