Sunday, September 5, 2010

Scallops with lobster sauce

Last night, after devouring the lobster tails, I put the shells in some water and boiled them. Then refrigerated the resulting lobster stock. So tonight, I took that stock, boiled it down some more, added butter and white wine, cooked it down some more, quickly cooked scallops in butter, made toast, and poured the lobster sauce over the scallops and toast. Unfortunately, you can't see or smell what that lobster sauce does, but trust me. Among other things, that's the best toast anyone has ever eaten.

Saturday, September 4, 2010

10-minute lobster tail supper

Hey, it's Labor Day weekend, they were on sale, and I was a good girl and did yard work and cleaned out two closets. So, yeah, lobster tails for supper! Also because they are very easy and fast for something that tastes so good. It really did only take 10 minutes.

Trick No. 1: I used a high-quality frozen veggie mix with asparagus, carrots and cauliflower, to save on prep time. If you want to make 'em from scratch, knock yourself out.

Trick No. 2: I had baked an extra potato the night before so it was already cooked and only needed slicing and browning.

  • Put about an inch of water in a saucepan, add salt, and bring to a boil.

  • Meanwhile, cut shell on the "top" side of the lobster tail -- a kitchen shears is easiest -- and slightly spread the shell apart. Salt and pepper, add a pat of butter and a sprinkle of paprika, smoked Spanish if you have it. Set the lobster tails on the broiler pan.

  • Slice the potato and spread a little butter or vegetable oil on each slice and place them around the lobster. (You can't do this if the potato isn't already cooked, because the lobster would be like old tires by the time the potato cooked.) Give the spuds a sprinkle of salt and pepper, too.

  • Put the veggies in the boiling water; put the broiler pan in the broiler on high. Eight minutes should do it, less if the tails are small. By the time the potato slices are browned, the lobster should be done and the veggies will be hot. Add a pat of butter to the veggies while you're at it.
That's it. Let's eat.


About Me

My photo
This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.