One of my favorite meals is lobster and recently I've taken up making it at home. First of all, it's outrageously expensive at restaurants, and far too often, in my opinion, it's overcooked and tough.
I'd never tried making lobster at home until a few years ago. It's my father in law's specialty and he assured me there's nothing to it. He's not kidding, it really is easy. There are many recipes for lobster, but for starters--I'm going to show you how to free them from their shell. Then we'll tackle the stuffing....
Tom was kind enough to assist me, so I could take the pictures --I'm a visual kind of cook myself.
Start by slicing down the back of the tail with sharp kitchen shears
All the way down, from end to end. Gently separate the meat from the shell.
Carefully pull the lobster out.
At this point, you can chop the meat or you can lay it back atop the shell.
I like to put it back on the shell and then stuff it...
Making the stuffing couldn't be easier.
I was making two tails, so this is the ratio for that, but it's super easy to adjust for more if necessary.
Crush half a sleeve of Ritz crackers and melt 1 stick of butter while you saute 1/4 cup each of finely chopped onion and celery in 2 Tablespoons butter until very tender. Combine and stir to mix thoroughly.
Slice the lobster tails from end to end, being careful not to slice through it completely. You want to create enough space for the stuffing.
Mound the stuffing into each tail and kind of "pack" it in there.
Move your oven rack down to the lowest spot (furthest from the flame) and heat the broiler to high heat. The size of the tail depends on how long you cook it, of course. Mine were just over 1/2 pound each and it took them about 12 minutes total.
You'll want to watch them the entire time, as with all the butter in the stuffing, it can burn quite quickly.
I like to serve this with green beans and rice pilaf. Oh yes~! It's really THAT easy.
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