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Saturday, May 07, 2011

Something Special for Mother's Day - Wild Caught Nova Scotia Lobster Tails Two Ways

(Grilled Nova Scotia Lobster Tails with Blood Orange Butter, served with pasta shells with Saffron Cream Sauce and grilled Asparagus - Photo by Karen)

This morning I had the pleasure of presenting two easy ways to prepare lobster tails on CBC's Weekend Morning Show with Kerän Sanders.

These wild caught Nova Scotia lobster tails are available at Gimli Fish at three locations in Winnipeg, Dufferin Ave., St. Mary's Ave and Pembina Hwy. and come in a variety of sizes. The great people at Gimli Fish will be able to help you choose the size that is right for your needs and give you tips on preparation as well.

Photo coming later today.

Grilled Lobster Tails with Blood Orange Compound Butter

6 small lobster tails *
Drizzle olive oil
1 cup softened butter
1 blood orange (can use other oranges)
1 pinch salt
Zest of blood orange
Quick squeeze of blood orange juice

Blend together butter, squeezed blood orange juice and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm. Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the orange over the tails and squeeze some of the juice of the orange over all of the tails. Serve immediately.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.


Lobster Tails in a Saffron Cream Sauce

6 small lobster tails
½ litre cream (10 – 35%)
a few shallots, finely chopped
1 good tablespoon butter
drizzle olive oil
1 tbs flour
good pinch saffron
¼ - ½ cup white wine
Salt and pepper, to taste

In a sauté pan, melt butter and olive oil together and sauté shallots until translucent over medium heat. Add flour to make a roux and cook, stirring, for at least a minute. Add cream and saffron and when it starts to thicken, add the white wine and season, to taste. Place lobster tails that have been cut open on the soft side in the pan and cover for at least a minute. Turn tails and cook, simmering gently until the lobster tails have turned completely red. Serve immediately over pasta, with rice, as an appetizer.


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