Stonewood Grill
"Sometimes twins are a lot more fun, especially when it comes to Maine lobster tails."
--Chef Mike


Wine Pairing
Covey Run Riesling
Pleasing aromas of green apples, peaches and honeysuckle. Well balanced witha medium-bodied finish. HIgh natural acidity and residual sweeness give the wine good body, flavor and intensity.
Steamed Maine Lobster Tails
over yellow rice pilaf

Shopping List
2 Servings

2 Lobster Tails
4 oz. Drawn Butter
1 Lemon cut in half

Preparation

STEAMED LOBSTER INSTRUCTIONS

  1. On stove, place pot on medium high heat.
  2. Place steamer basked on top of pot with tight-fitting lid.
  3. Place prepped lobster tails in a steamer basket.
  4. Steam for approximately 3-6 minutes, depending upon desired degree of doneness.
  5. Remove from steamer pot and brush with drawn butter.
  6. Serve on a warmed plate with a small bowl of butter and lemon half.
  7. Add your choice of vegetable or starch.

BAKED LOBSTER INSTRUCTIONS

  1. Preheat oven to 375°.
  2. Place prepped lobster tails on sheet tray and place in center of oven.
  3. Bake for 8-12 minutes, depending upon desired degree of doneness.
  4. Remove from oven and brush with drawn butter.
  5. Serve on a warmed plate with a small bowl of butter and lemon half.
  6. Add your choice of vegetable or starch.
Follow these steps to get every bite out of your tail:

SNIP all ribs on the underside of the lobster using a pair of kitchen shears. This allows the meat to be pulled from the shell with ease.

TURN lobster over with the shell side up; carefully slide shears between shell and meat, and cut a straight line to the last section of the tail.

CUT a 45° angle in the shell to the right and the same cut to the left on the last section of the tail. Snip straight across the angles, forming a triangle in the last section of the tail.

PULL the meat almost completely out of the shell. Rest the meat on top of the shell for the steaming process.

FAN the tail and pull the last piece on each side up. This will keep the tail fanned during the cooking process.

TUCK the meat back into the front of the shell so the tail won’t curl during the cooking process.
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