I wouldn’t be able to wrap up Cooking for Keep’s summer content without a lobster recipe of some sort, which also means, that to my recollection, I haven’t shared a lobster recipe since last summer. Yikes.
While, yes, lobster isn’t technically confined to summer, for some reason, I associate the sweet flesh and red shell with the warmer months, and since the warm days are quickly fleeting, I figured I better get on it!
I also associate lobster with a meal fit for a special occasion, so despite seeing four-ounce lobster tails on sale for $5.99 a piece almost every week for the last eight weeks, I walked on by since there wasn’t a special occasion looming ahead of me. Of course, when I finally decided I shouldn’t just wait for a special occasion to come to me, the lobster gods decided to hike the price up; luckily I can handle a two-dollar surcharge.
When it comes to lobster, I typically enjoy it most when it’s prepared pretty simply (like in this lobster spaghetti or this easy lobster scampi). I only want ingredients that enhance its delicate, sweet flavor, and not ones that mask it.
This is sort of my fussed up (by not too fussed up) version of last year’s classic lobster roll. Instead of lightly dressing the meat with mayo, I made a super easy green goddess dressing with some of summer’s leftover fresh herbs.
We’ll get to the dressing in a second, but first, let’s talk a little bit about cooking lobster tails. I think that lobster tails are a little intimidating for some people, because like a lot of other seafood and shellfish, they can be overcooked easily. I used to be one of those people, but after many years of trial and error, I found that my mistake, and I’m guessing this is a lot of yours too, is that you only boil or steam the tails. I find that both methods result in tough, watery, and relatively flavorless meat.
My solution? Cook the lobster in butter. Duh.
So first, I split the lobster tails down the middle using kitchen shears and a VERY sharp chef’s knife. Then I season them with plenty of salt (no pepper for me). Butter goes into a skillet, and the lobster tails get nestled in, flesh-side down. Once they cook for a couple minutes, I flip them over and just wait for the shells to turn bright red, then immediately take them off the heat. I let them rest for a minute or two, then pull the meat out, and either go to town on them or cut them up for whatever purpose they’re serving.
Here, I chopped the meat up into bite-sized pieces, then tossed it with just a touch of the homemade green goddess dressing. The meat gets nestled onto sourdough toast slathered with more dressing, a few crisp lettuce leaves, and some slices of tomato.
The dressing, by the way, is ridiculously easy, and something I’ve promised to have in my fridge at all times when herbs are in-season. Fresh tarragon, green onion, lemon juice, a little bit of fresh garlic, and mayo are blended together, seasoned with a touch of salt and pepper and then ready to be slathered on anything and everything.
Now, if you want to add a few slices of bacon in-between the lobster and lettuce, I won’t judge…
- 4 (4 oz.) lobster tails
- 2 Tlbs. butter
- ½ cup light mayo
- 2½ tsp. lemon juice
- ⅛ tsp salt.
- ¼ cup fresh tarragon
- 2 green onions, roughly chopped
- 1 small garlic clove, grated
- 4 slices sourdough sandwich bread, toasted
- 1 large tomato, sliced
- lettuce for garnish
- Use kitchen shears to cut each lobster shell down the middle, lengthwise. Use a large chef's knife to line up against where you cut and firmly cut down to split the shell. Sprinkle the flesh with salt.
- Heat a medium skillet to a medium heat. Add butter. Once butter has melted, add lobster, flesh-side down. Cook for 2-3 minutes, then flip. Continue to cook over a medium heat until shells turn bright red and start to curl, another 2-3 minutes. As you cook, spoon the butter over the flesh. Remove tails from heat. Let sit for one minute and then remove the meat from the shells. Cut into bite-sized pieces.
- To a blender, add mayo, lemon juice, salt, tarragon, green onions, and garlic clove. Blend until smooth. Season to taste with salt and pepper.
- Once lobster has cooled, toss with 1 Tlbs of dressing. Make sandwiches right away, or chill lobster meat separately until ready to serve.
- Spread dressing on all pieces of sourdough. Top two pieces with a little bit of lettuce followed by a few slices of tomato. Evenly divide lobster meat between two sandwiches. Top with other piece of bread.