My mother in law came across this recipe from a favorite cookbook of mine. It's called "bills open kitchen" by Bill Granger, a famous Australian chef. His cooking style is simple, yet elegant and delicious. I just love his down to earth attitude with food...so relaxing. This dish played a major role at our lovely Christmas dinner table.
Ingredients:
4 uncooked lobster tails
Juice of 1 large lime
3 tbsp butter
2 tbsp olive oil
Salt
Ground black pepper
How to:
1. Preheat the oven to 475 degree F.
2. In a small saucepan over a medium heat, heat the lime juice, add the butter & a pinch of salt, and whisk until the butter is melted and thickened.
3. Set aside.
4. Sprinkle the lobster tails with a little bit of salt and pepper. In an oven-proof large frying pan over a high heat, add the olive oil and place the lobster tails cut side down. Sear them for about 2 minutes.
5. Spoon some of the lime butter over the lobster cut side up.
6. Put the pan in the oven and let the lobster roast for about 12-15 minutes or until the flesh is opaque.
7. Spoon the rest of the lime butter over the lobster tails.
8. Indulge them and be thankful.
Ingredients:
4 uncooked lobster tails
Juice of 1 large lime
3 tbsp butter
2 tbsp olive oil
Salt
Ground black pepper
How to:
1. Preheat the oven to 475 degree F.
2. In a small saucepan over a medium heat, heat the lime juice, add the butter & a pinch of salt, and whisk until the butter is melted and thickened.
3. Set aside.
4. Sprinkle the lobster tails with a little bit of salt and pepper. In an oven-proof large frying pan over a high heat, add the olive oil and place the lobster tails cut side down. Sear them for about 2 minutes.
5. Spoon some of the lime butter over the lobster cut side up.
6. Put the pan in the oven and let the lobster roast for about 12-15 minutes or until the flesh is opaque.
7. Spoon the rest of the lime butter over the lobster tails.
8. Indulge them and be thankful.
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