Lobstertails Recipes

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

Steps:

• Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.
• Knead until firm.
• Form into a ball, cover, and refrigerate for 2 hours.
• Place a saucepan over medium heat. Add milk.
• Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.
• Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.
• After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
• Remove dough from refrigerator. Divided it into two equal parts.
• Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.
• It will become very, very, thin. Brush the thin pastry with butter.
• Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.
• Pick up one piece of the dough in your hand.
• Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.
• Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.
• Preheat over to 425 degrees.
• Line two cookie sheets with parchment paper.
• Place the shells on the paper and bake for 15 minutes or until brown.
• Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.
• When ready to serve and completely cool, sprinkle with confectioners sugar.