I got the idea to make this tart by the over abundance of apples we have…we have a Golden Delicious Apple tree in our back yard…Peter keeps bringing apples home from the property he is working on…and of course, people have been giving us […]
Peter came home the other night from work (6pm) and asks me if I can make that tomato tart thing I make, he wants it for a lunch he will be attending the next day. I tell him that it takes about four hours from […]
I love lobster! So… if I ever see it on offer I always get it. I found a herb bread crumb recipe in one of Mario Baltali’s Cookbooks. The recipe called for shrimp but, I made it with Lobster instead ~Yum!
2 Lobster tails
1 bunch of parsley (leaves only)
1 bunch basil (leaves only)
2 cups fresh bread crumbs
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
2 lemons, cut in wedges
Toss the parsley and basil leaves into a food processor, add the bread crumbs, salt, pepper, and 1/4 cup of the olive oil, and zap until the herbs are chopped and the bread crumbs look green. Transfer to a pie plate or wide shallow bowl. Prepare the lobster tails: Place lobster tails on shell side down and cut the softer shell down the middle exposing the raw lobster meat. Stuff with herb bread crumbs. Place in refrigerator until ready for use.
Prepare charcoal grill. When the fire is ready, place lobster tails on grill (in-direct heat) for about 5-7 minutes depending on the size of your tails. When the lobster shell turns red take off immediately. Transfer to serving platter and serve with lemon wedges.
Peter’s Wine Pick: Rombauer Chardonnay