Easy, easy lobster dish! And just in time for Valentines Day. Yes I am still exploring the culinary world of Iceland and have spent all of 10 minutes learning some Icelandic words down. I’m now a pro at ja and nei (yes and no), pronounce yow and nay. To be fair August is a looong way a way.
This recipe I’ve adapted from an Icelandic cookbook titled appropriately “Cool Cuisine” by Nanna Rögnvaldardóttir. I would love to make all the recipes but I have a feeling Puffin may be a tough one to do here.
Icelandic lobster is not very large, not like our Maine lobster. Sometimes it’s called langoustines. However, from the research that I’ve done Icelandic lobster is indeed lobster. Langoustines are a totally different species, they are more closely related to crawfish than lobster. Like many things in the culinary world, things are not always what they are called (think kobe beef versus waygu and champagne versus sparkling wine).
This lobster dish is so easy and you’ll look like a rock star serving it because of it’s beauty and taste! If you are a savvy shopper you can get a great deal on lobster tails. I bought these for $3.98 each, yes even here in Montana. Now these do not even come close to the beautiful Maine lobster that I get from my fav people Lobster Anywhere.
As a matter of fact, if I have a huge gorgeous Maine lobster I’m a purist, I just want the lobster! With these inexpensive tails I don’t have any qualms about jazzy them up a bit.
If you want to plan a special homemade Valentine’s Dinner you will romance the pants off whoever you are with with these lobster tails. Garlic, butter, lemon and a crispy crumb topping, oh yeah it’s on! All that’s left is some wine and Barry White in the background.
I will confess that I broiled these babies about 30 seconds too long, as evidenced with some charred crumbs. I gotta say it didn’t hurt the eating none! Hello Lover…
- 4 (6 to 8 ounce) lobster tails
- Icelandic sea salt
- freshly ground black pepper
- 1 teaspoon olive oil
- 4 cloves garlic, minced
- 1/2 cup clarified butter or ghee
- 1 cup fresh bread crumbs
- 1/4 cup chopped parsley
- zest of one lemon
- Split the lobster tails lengthwise with a sharp knife or cleaver. Place lobster on a rimmed baking sheet, sprinkle liberally with salt and pepper.
- In a small sauce pan heat the olive oil over medium heat, add garlic and saute for 30 seconds or until aromatic. Add butter heat until melted.
- In a medium bowl toss together bread crumbs, parsley and lemon zest. Pour 1/2 of butter garlic mixture over the crumbs (reserve the other half for dipping, keep warm), stir to combine.
- Pile the seasoned crumbs equally over the cut side of the tails.
- Broil about 8 to 10 inches from the broiler for 3 to 4 minutes or until lobster is cooked through. If the crumbs get golden brown before lobster is done, turn off broiler mover lobster to lower shelf and close door. Continue cooking 1 to 2 minutes until done (don't over cook).
- Serve immediately with extra butter.
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