Lobster Tail

Ava's sister moved and in doing so donated all her food to us. Yay! It was very generous, plus it gave me some cool new ingredients to work with. I believe it's a universal law that college kids cannot afford lobster tail. So this is the recipe I tried out it also involves making your own broiler so if you have one just ignore that part of the instructions.

Soft Ware:
(makes two servings)
Two thawed or fresh lobster tail (3-4 oz. each)
1 C. White Cooking Wine
1 tsp. Dried Parsley
1 Tbs. unsalted butter
salt
pepper

Hard Ware:
A cooking rack
A shallow pan
A spatula

Heat the oven to 400 degrees Fahrenheit. Fill the shallow pan with the wine, parsley and butter. Place the rack over the pan. Put the lobster, shell up, on the rack. Sprinkle with salt and pepper. Bake in the oven for 8-10 minutes.

The sauce came out way too thin. I think next time I will try making a soup out of the lobster tail. This is the first time I ever had lobster and it was a little fishy, but my ingenious wine at the bottom of the pan prevented the lobster from drying out.

Any suggestions you have for lobster soup, or better lobster sauce would be lovely.

Happy Cooking!