Baked Lobster Tail with a Spring Salad of Arugula, Ramps and Shucked Sweet Corn

Tuesday, May 21, 2013

So as a savvy shopper who is also a big time foodie, I am always checking out sales at favorite places that I shop. I am a bit time fan of Fresh Direct (online food delivery service) and they don't  disappoint. Whenever I place my weekly order, I check out their "President's Specials". This week, I was thrilled--a sale on lobster tail, corn and ramps! Got all three and needed to somehow throw them together in a tasty and health conscious way!

Ingredients (Serves 3)
3 lobster tails, about 4 ounces each but bigger would have been even better
3 tablespoons of unsalted butter
1 tablespoon smoked paprika
Juice of 1/2 lemon
2 tablespoons panko or break crumbs (I used whole wheat panko) 
Ian's Whole Wheat Panko Bread Crumb (3x9 OZ)

Remove your butter and allow it to become soft. If you are pressed for time, soften by microwaving for about 20 seconds.
Wash and dry your lobster tails. Next, you will need to carefully slice across the hard shell vertically (the long way) as well as across one or two times near the tail. This is a pain but will allow you to pill the shell back so that you can flavor the lobster tail while cooking it. There are many youtube videos showing you how to do this so if you are confused, go ahead and google for one.

Preheat oven to 350 degrees. I used my Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ but regular oven will do of course. 

Combine your softened butter with lemon juice and paprika. Mix well.

Place your lobster tails on a baking tray. I covered mine with foil to reduce clean up. Top with butter/lemon/paprika mixture. Spring panko on top--this will allow the butter mixture to stay in place on the lobster tail. Bake at 350 for about 7 minutes, broil for additional 2 minutes. Your lobster is cooked when it's a bright pinkish red.

I served this with salad but of course the options are aplenty-- rice pilaf, roasted or mashed potatoes, corn on the cob, linguine, etc.

Ingredients for Salad
5 cups of arugula washed and spun dried
Kernels removed from one corn
1 bunch of ramp leaves and ramp bulbs (washed, spun dried and kept separate)
Oil or butter for cooking ramps and corn
Salt and pepper to taste
1 teaspoon of brown sugar

Juice 1/2 lemon
2 tablespoons of ponzu or soy sauce Kikkoman Ponzu Sauce, 10-Ounce Bottle (Pack of 3)
1 tablespoon oil ( I used grape from Trader Joe's)
Mix well

Wash and dry your ramps. Separate leaves from bulbs. Roughly chop the leaves and set aside. Chop bulbs, you will cook them before the leaves.
Heat oil or butter in a skillet. I use this one Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cherry.  Add bulbs and a splash of broth. Cook about 8 minutes, mixing frequently. Add leaves and another splash of broth. Cook till leaves start to shrink and broth is absorbed. Add salt and pepper to taste.

Shuck corn. Heat oil or butter, add corn kernels, cook for about 3 minutes. Add a teaspoon of brown sugar and pan cook another 2 minutes.

Allow corn and ramps to cool a bit. Toss arugula with dressing. Top with corn and ramps. Serve with a side of lobster. This salad would also be great with shrimp, scallops or even a baked fish.


Baked Lobster Tail with Spring Salad

Lobster Tails with Butter, Paprika, Lemon and Bread Crumbs Before Going in the Oven

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