easy and so so yummy, lobster tail is as lovely as it
is delicious. And no bib necessary. To multiply recipe,
increase cooking time about 5 minutes for each additional
tail. If you can't find large tails, substitue 2 small
ones for each large one.
Serves 1 as main dish, 2 shared with another dish
1 large (about 10 ounces) lobster
tail, thawed if necessary
1 cup white wine
6 tbsp butter
2 cloves garlic,
1 small bunch fresh dill
Kosher salt and
oven to 400°. Put wine, dill, salt and pepper, 2
tablespoons of the butter, and half of the lemon, squeezed,
into a covered pot or casserole dish. Add lobster tail,
hard shell side down.
for 20 minutes. Meanswhile, melt remaining butter. Add
garlic and juice from remaining lemon juice.
snip off shell from the underside with kitchen shears
(or cut with a knife and remove. Slice meat and serve