Lobster Tails with Lemon Wine Drizzle

By connieo

Ingredients

• 4 5 to 6 oz fresh or frozen lobster tails
• 2 Tbsp olive oil
• 2 shallots, sliced
• 3/4 cup dry white wine, divided
• 1 lemon sliced
• 2 Tbsp chopped fresh Italian parsley
• 1 Tbsp capers, drained and coarsely chopped
• 1/4 cup butter, softened
• 2 Tbsp chopped fresh chives
• Lemon wedges

Details

Servings 4
Preparation time 30mins
Cooking time 36mins
Adapted from publix.com

Preparation

Step 1

1. Thaw lobster tails if frozen. In a large, deep skillet, heat oil over medium-high heat. Add shallots and cook for 2 minutes or until softened. Remove skillet from heat. Add 1/4 cup wine; return to heat. Bring to a boil. Add lemon slices and lobster tails. Cover; reduce heat to medium and cook for 8 minutes or until lobster is opaque.

2. Using tongs remove lobster tails & lemon slices to a dish; set aside to cool slightly. (Reserve liquid in skillet.) When cool enough to handle, use kitchen shears to cut lengthwise through centers of hard top shells & through tail membrane to expose meat. Remove meat from tail. Cut each in half lengthwise. Transfer to a platter; cut sides down. Discard shells & lemon slices.

3. Meanwhile turn heat to medium-high. Add parsley & capers to skillet with 1/2 cup wine. Bring to a boil. Remove from heat & stir in butter until just melted. Spoon mixture over lobster. Top with chives & serve with lemon wedges.

TIP: To cook a whole live lobster, bring a very large pot of water or broth to a boil. Place lobster headfirst in the boiling water. Cover & boil about 15 minutes or until lobster is bright red & tail is curled.