I have been so proud of all the accomplishments brad has been working on so i decided to make him a delious dinner. He said that Lobster tails, and Ribeye are his favorite so I went on a mission and found this recipe on cookinglight.com I have never had Lobster til last night and i have to admit it certainly wasn't bad. I made 2 Tails, New York Steak, Cheddar Cheese-Garlic Buscuits and Steamed Asapargus with a small salad on the side. Even with making this Gourmet meal the cost was under $40, which is way cheaper than going out to eat and ordering all this and you can sit and eat in your pj's if you wish to.
8 orange slices
4 (5-ounce) lobster tails
2 tablespoons butter, cut into small pieces
1/4 cup chopped fennel fronds
3/4 cup dry Champagne or sparkling wine (You can also use Ginger Ale, or Sparkling white grape juice, I forgot to put this on after cooking, and it still tasted great)
1/4 teaspoon kosher salt
Preheat oven to 425°.
Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart.
Cut out the heart, and open.
Layer 2 orange slices, 1 lobster tail, 1 1/2 teaspoons butter, and 1 tablespoon fennel fronds near the fold of each piece of parchment.
Spoon 3 tablespoons Champagne over each serving.
Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. (i had a lot of trouble getting this little packets to fold up nice and stay)
Bake at 425° for 12 minutes.
Remove from oven; let stand 5 minutes. Carefully open packets. Remove meat from lobster tails; coarsely chop. Return meat to lobster tail shell; place on plate. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets. Sprinkle evenly with salt.
CALORIES 290(26% from fat); FAT 8.5g (sat 4g,mono 2g,poly 1.3g); IRON 2.1mg; CHOLESTEROL 143mg; CALCIUM 105mg; CARBOHYDRATE 8.8g; SODIUM 480mg; PROTEIN 37.8g; FIBER 0.8g
Laura Martin ,
Cooking Light, APRIL 2007