Yesterday morning I had the pleasure of presenting the following two recipes for easy but exciting ways to prepare lobster tails, just in time for Mother's Day, on CBC's Weekend Morning Show with Ismaila Alfa. These sustainable source lobster tails are available at Gimli Fish.
Enjoy and Happy Mother's Day!
Lobster Tails with Cilantro Chipotle Cream (easy!)
6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sea salt
Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt. Chill.
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. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.
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.