Not much to steaming lobster tails. I split these down their backs, peeled the meat away from the shell with my thumb and fingers, and brushed on melted butter spiked with paprika and lemon juice. They then steamed, both together, for about ten minutes. These were 8 oz. tails. I keep hearing that Maine is producing huge crops of lobsters but the prices here in the middle of the country are still plenty steep. The ramekin holds more of the melted butter mixture that was brushed on them at the start, for dipping the shellfish.
I love these little golden potatoes this way. These were boiled until they were fairly soft, then mashed down a bit. I placed them all on a baking tray and drizzled plenty of olive oil over them, followed by kosher salt and chopped fresh rosemary. They went into a hot oven – 450 degrees – for fifteen minutes or so. I flipped them once and bumped the temp up to hurry them because the steaks and the lobsters were done. A little more brown would have been nice, but these were fine.
The steaks are smallish ribeyes that started atop the stove in a skillet and finished on a rack under the potatoes. Salt and pepper and more olive oil. Not a steak snob so don’t come to me for advice on those things. These were very good.
I just saw a recipe making smashed potatoes that are salt and vinegar, like the chips. I may have to try it. I love them, too. And lobster..yum.
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