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Steamed Lobster Tail

Super 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
1 lemon
2 cloves garlic, crushed (optional)
1 small bunch fresh dill
Kosher salt and freshly-ground pepper

Preheat 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.

Bake for 20 minutes. Meanswhile, melt remaining butter. Add garlic and juice from remaining lemon juice.

To serve, snip off shell from the underside with kitchen shears (or cut with a knife and remove. Slice meat and serve with butter.


To serve, snip or cut along sides (near legs) of tough, membraneous undershell. Peel back and cut off completely.
source: Nikol Lohr

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