JACKSONVILLE, Fla. - August is the month that Maine officially celebrates their beloved Lobster with the annual Maine Lobster Fest. But you don't have to buy a plane ticket to get in on the fun!
In honor of the big event, Mitchell's fish market has launched a "lobster love special".
Twin Cold Water Lobster Tails
Yield: 1 Serving
Tools: Large oval, sizzler skillet, pastry brush, tongs, butter stand
Shelf Life: For immediate service
- Cold water lobster tail, 4 oz 2 each
- Paprika, in shaker ¼ tsp
- Salt & pepper mix, ¼ tsp
- Parsley butter, 2 tsp
- Water, 2 oz
- Parsley butter, 1 Tbsp
- Smashed redskin potatoes, 1 serving
- Sautéed asparagu,s 1 serving
- Drawn butter, (pre-set on table) 1 stand
- Lemon wedge, quartered 1 each
- Parsley, chopped (fresh) Sprinkle
Step 1: Split each lobster tail down the center of the tail (do not cut into the meat) and pull meat from the shell; place the meat on top of the shell.
Step 2: Spread a tsp of butter on the top of each tail and season with paprika and salt & pepper. Place on a sizzle platter, fan out the tails and add about 2 oz of water, bake for 5-7 minutes.
Step 3: Brush tails with parsley butter before serving.
Step 4: On a large warm large oval place smashed redskins on the right side at 2 o'clock. Place the asparagus (2 o'clock to 7 o'clock) in front of the redskin potatoes with the tips pointed towards the front. Place the two tails on the left side of the plate. Garnish potatoes with parsley and place a lemon wedge at the 12 o'clock position.