Spring is here! It's so wonderful when the weather starts to get warmer, the grass starts getting lush and green. and the sky takes on that wonderful blue color that instantly puts a smile on your face. This year we started spring visiting Fredericksburg a beautiful German town in the Texas Hill Country with German style houses, great restaurants, rich and diverse history, delicious wine but what I love most about Fredericksburg is the lush and beautiful green countryside bursting with wildflower in vivid reds, oranges, yellows, pinks, purples and of course blue (bluebonnets the official flower of Texas are blue!). To celebrate spring I will be doing a ‘Spring Freshness Series’. Join me this spring for a fresh and delicious culinary journey around the World!
Preparation time (lobster only): 5 minutes (does not include marinating time)
Cooking time (lobster only): 15 minutes
Total time (lobster only): 20 minutes
Ingredients (serves 4)
Lobster
1lb/16oz/454g - 4 pieces
2 tablespoons olive oil
2 cloves garlic, minced
½ onion (½ cup), chopped finely
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
Salt to taste
Sauce
Béchamel sauce
Side dish
Sautéed potatoes
Method
Place lobster tails in a large shallow bowl so they do not overlap each other; cut the bottom of the lobster tails with a kitchen scissors, but do not remove the shell; this makes it easier to remove the lobster from the shell when served
Mix the olive oil, garlic, onions, allspice, black pepper and salt in a small bowl and pour over the lobster tail; cover and leave to marinate; for best results marinate overnight
Place the lobster in an oven dish and cover with foil paper. Bake at 400°F/200°C for 15 minutes
Prepare the béchamel sauce and sautéed potatoes following the recipe on pages xxx and xxx respectively
Tips: In order to optimize cooking time, prepare all ingredients, then make the sauce and sautéed potatoes while the lobster tails are in the oven and then serve together while everything is hot!