Coda Di Aragosta Con Riso Selvatico Recipe

Cooking Instructions

1. 1

   Prepare the Wild Rice

   In a medium saucepan, combine the wild rice with 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Lobster Tails

   Preheat your oven to 375°F (190°C). Using kitchen scissors, carefully cut the top shell of the lobster tails lengthwise to expose the meat. Place the lobster tails in a baking dish.

3. 3

   Prepare the Lemon Butter Sauce

   In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice, salt, and pepper. Remove from heat.

4. 4

   Combine and Bake

   Pour the lemon butter sauce over the lobster tails. Bake in the preheated oven for 15-20 minutes, or until the lobster meat is opaque and cooked through.

5. 5

   Serve

   Plate the wild rice and top with the baked lobster tails. Drizzle any remaining lemon butter sauce over the top and garnish with chopped parsley.