Lobster Oreganata Recipes

ROAST LOBSTER WITH BREAD CRUMB TOPPING

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze).
• Arrange a rack in the center of the oven, and heat it to 400°.
• Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke.
• When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling.
• Toss together the bread crumbs, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the wine and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the wine and oil, and stir.
• Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden.
• Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.

LOBSTER OREGANATA

Steps:

• About 1/2 hour before you plan to cut up the lobsters, put them in the freezer. They will become inactive as their temperature drops (but don't let them freeze). Arrange a rack in the center of the oven, and heat it to 400°. Split the lobsters in half lengthwise, one at a time. Hold each lobster flat on a cutting board, and place the point of a heavy chef's knife through the shell just behind the head, with the blade lined up between the eyes. Bring the blade down firmly, splitting the head in two. Turn the lobster so you can align the knife blade from behind the head along the tail, and cut down through the entire body and tail in one stroke. When all the lobsters are split, remove and discard the sac and nerve tissue in the head cavity, and the thin intestinal tract that runs along the back between the shell and tail meat. Arrange the six lobster halves on the baking sheet, cut sides up, claws extended to keep the lobsters in place without rolling. Toss together the bread crumbs, Romano cheese, chopped parsley, and 1/4 teaspoon of the salt in a bowl; drizzle in 1/4 cup of olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves, covering all the meaty parts; lightly press crumbs into the cavities, too. Pour the clam juice and the remaining 3 tablespoons olive oil into the pan around the lobsters (not on the crumbs); sprinkle the remaining salt into the clam juice and oil, and stir. Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don't let it touch the topping), and carefully set the pan in the oven. Roast for 10 minutes, remove the foil, and roast another 20 to 25 minutes, until the lobsters are cooked through and the crumbs are crisp and golden. Serve the lobsters immediately, placing a half on each dinner plate, or all the halves on a big platter to share family-style. Spoon any juices in the pan over the lobsters; place lemon wedges on the plates or platters. Make sure the napkins and bowls for the shells are handy, and dig in.

BAKED LOBSTER TAILS RECIPE BY TASTY

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!