A New Year's meal – #Lobster tail - h
Here's the lobster meat.
Description from the other image, linked below.
Lobster tails were on sale – $6/ea, so I picked up a package of 'em for a New Year's supper. Many folks, primarily Southerners, will eat greens (collards, primarily, but turnip, or mustard will do), black-eyed peas, pork, and cornbread – traditional fare, alleged to be a harbinger of "good luck" to those who consume them.
This year, I said, "to hell with that!," and did my own thing.
Here's how I cooked 'em.
Made a stock, like you would if you were going to do a shrimp/crawdad boil, using LIBERALLY salted water in a LARGE stock pot. Coarsely cut up as many as make you happy of potatoes, carrots, onions, celery, and if makes you even happier, bell pepper. (What defines "coarsely" cut? Carrots/celery pieces 2-4 inches in length, onions/potatoes cut radially (circumferentially) then cut lengthwise 2x, and then widthwise 2x, which yields about 8 pieces. 1st cut=2, 2nd cut=4, 3rd cut=8, 4th cut=16.)
Throw in a LIBERAL amount of (How much is "LIBERAL"? Probably 4-6x as much you're thinking.) of bay leaves, thyme, black pepper, oregano, cumin, mustard powder, cayenne, savory, dill, and whatever else makes you happy.
Boil furiously for a while. How long is "a while"? Longer than a short piece, but not as long as quite a while, and shorter than a little bit. Hell... this is cooking, not goddamn brain science, or rocket surgery.
By the time the place starts smelling good, you're getting close.
In the mean time (meaning, while that's going on), start making a roux. By the way, I adapted this recipe to suit me from a Julia Child recipe for lobster thermidor. Too much damn work. I mean, seriously... cut the lobster meat OUT and then put it back into the shell? Are you fucking kidding me? No way!
So what I did was make the sauce – it's a bechamel sauce, otherwise known as a "roux," which is why I called it a roux to begin with – and decided to use it as a dip, of sorts.
Essentially, what you want to do is – like I said – make a roux. That's done by mixing flour with butter/grease/oil/lard over moderate heat until it's all thoroughly incorporated. Then, add heavy cream, and some of the vegetable stock, and some Parmesan cheese. And if it makes you happy, add some whole milk. And garlic, and whatever else makes you happy.
So by the time the sauce is ready, you can the lobster in the vegetable stock. By the way... you should check it to see how it's progressing. It tastes PHENOMENAL! The lobster cooks in a jiffy. Oh yeah... use some heavy duty kitchen shears to cut the tail shell lengthwise before you drop it in the water.
Anyway... when you're happy that it's done, take it out, throw it in a pan with some veggies and the stock, put in the oven for about 15 minutes +/- under the broiler, and then plate it up.
Put the sauce in a separate bowl, or pour it over the vegetables. The lobster is too sweet and delicate flavored to bury it a heavy sauce like that.
Best enjoyed with a Spanish cava. I prefer Cordon Negro by Freixenet. It's brut, and yeasty. Quite delightful.