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Napa River Wine, Crafts & Jazz Festival

September 11, 2010 Napa, CA The Napa River Wine, Crafts and Jazz Festival is a celebration of art, holiday gifts, wine, food and music.

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October 9 - 10, 2010 Cape May Ferry Terminal, New Jersey Try something a little different!

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Broiled Lobster Tails
WINE:
Color: White, Varietal: Chardonnay
FOOD:
Seafood - Shell Fish
COMMENTS:
The rich buttery taste of Lobster and Chardonnay are a perfect match. I recommend buying your tails (if you can't get them fresh) through http://www.lobstergram.com. They are reasonably priced, and quite tasty!
RECIPE:
Broiled Lobster Tails with Drawn Butter

Broiled Lobster Tails:

- Lobster Tails As Prepared On QVC First, prep your thawed tails. With kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well.

- Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell.

- Brush lobster meat with melted butter. Broil 5" from heat for 4 minutes. Baste with more melted butter and broil for an additional 3 minutes or until lobster meat turns opaque. Watch closely to avoid overcooking.

Clarify butter to serve for dipping