Nathan Wronko's Baked Lobster Tail - Serves 4 Ingredients 4 lobster tails (8-ounce) Clarified butter -- also known as drawn butter Instructions * Rinse defrosted lobster; pat dry with paper towels. * With one hand, hold lobster tail in a kitchen towel. With the other hand, using kitchen shears or a sharp knife, cut lengthwise through center of top shell, leaving tail fan intact. * Lift out meat through the slit without detaching from the tail. If present, remove black vein that runs length of tail by using a sharp knife similar to the way you devein shrimp. Arrange meat on top of the shell. This is called a piggyback lobster tail. * At this stage, the lobster tails may be refrigerated, covered with plastic wrap, until ready to bake. * Heat oven to 375 degrees. Place lobster tails on a baking sheet, brush each with clarified butter and bake for 10 minutes. Remove from oven, baste with butter and cook an additional 10 to 15 minutes or until internal temperature registers 145 degrees. * Remove from oven. Serve immediately with clarified butter and lemon slices, if desired. Makes 4 servings. SOURCE: Executive sous chef Nathan Wronko, Sand Creek Country Club, Chesterton Recipe Notes "The best lobster is cold water from South Africa and South Australia, but they're retailing around $50 a pound right now," Malchick said. "Strack & VanTil has chosen an affordable and close substitute -- warm-water Brazilian lobster tail -- which we can sell for half that price per pound." Malchick says to look for individually wrapped tails with white meat and brown shells. "Stay away from green shells; the meat can be softer, mushier." If the tail has a gray color, it's usually a sign the lobster wasn't alive during processing. Black spots in the flesh mean the lobster wasn't handled properly after processing. Ask your fish purveyor if the tails have been soaked in sodium tripoyphosphate before freezing. If they have, don't buy them. Watch for "glazing." This is when water is injected between the meat and the shell before freezing to add up to 20 percent additional weight so you pay more for less. Defrosting lobster tails Lobster tails can be cooked frozen, but they will not be as tender. For best results, thaw them in the refrigerator for eight to 12 hours before cooking. In a pinch, to quickly thaw frozen lobster tails, place them in a plastic bag, immerse in cold water and place in the refrigerator for one to two hours. It's best to cook them as soon after thawing as possible, but they can be held in the refrigerator for two days with no flavor loss. [Non-text portions of this message have been removed]
