Lobster Tails Recipe
Topped with lemon butter, with Jasmine rice and seasonal vegetables
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Ingredients
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Lobster Tails
Jasmine Rice
Seasonal Vegetables
Method
Preparing the Lobster Tails
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Lobster Tails
Using kitchen shears, cut the top shell of each lobster tail lengthwise down the center to expose the meat. Gently pull the meat out and lay it on top of the shell.
- 3
Make Lemon Butter
In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon juice, paprika, salt, and pepper. Remove from heat.
- 4
- 5
Bake the Lobster Tails
Place the lobster tails on a baking sheet and bake in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through.
Cooking the Jasmine Rice
- 6
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
- 8
Preparing the Seasonal Vegetables
- 9
Prepare the Vegetables
Wash and chop the broccoli into florets, slice the carrot and bell pepper.
- 10
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the broccoli, carrot, and bell pepper. Season with salt and pepper. Sauté for about 5-7 minutes or until the vegetables are tender but still crisp.