Oven Cooked Lobster Tails Recipe
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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Oven cooked lobster tails recipe. Rock lobster tails with spices, greens and Mornay sauce cooked in the oven. Very easy and delicious. Mornay sauce is one of most variations of famous Bechamel sauce. Learn how to prepare Classic Mornay Sauce Recipe (recipe adapted from https://www.thespruce.com/)
Classic Mornay Sauce Recipe
Makes 2 cups (500 ml)
Ingredients: 3 tablespoons unsalted butter, 1 tablespoon finely chopped yellow onion, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 1/8 teaspoon freshly ground white pepper, 1 cup (250 ml) low-sodium fat-free chicken broth, 1/2 cup (250 ml) half-and-half, 1/2 cup grated Parmesan cheese, and 1/2 cup shredded Swiss cheese
Instructions: In a large saucepan, melt butter over medium-low heat. Add chopped onion and cook, stirring, for about 1 minute or until wilted. Stir in all-purpose flour until well blended. Cook, stirring, for further 2 minutes. Season onion mixture with salt and white pepper and stir well.
Stir in half-and-half and chicken broth. Reduce heat to low and cook, stirring constantly, until smooth and thickened. Cook for further 5 minutes, then stir in cheeses and continue cooking and stirring until cheese is melted.
If you like lobsters, you may also like Rock Lobster Mayonnaise Salad
Rock Lobster Mayonnaise Salad Recipe
Buy rock lobster live for a lobster salad. Frozen lobster, although good for cooked dishes, does not have sufficient flavor to serve cold. When purchasing live lobster, make sure it is heavy. Place the lobster in a bucket of cold water with a weight on top until it stops moving. Cook covered with Court Bouillon in a saucepan. It should be brought to the boiling point quickly and simmered for 7 minutes for small lobsters, 10 minutes for medium-sized lobsters.
Add 6 tablespoons brown sugar to 7½ pints court bouillon to give added flavor. When cold cut the lobster in half lengthwise. Hold the lobster with a cloth, insert a sharp knife into the center of the head, and cut from head to tail. Turn over and cut the other side. Remove the bag in the head and intestine, which is a thin gray/black line running down through the tail meat.
Cut lobster meat into 1/2-inch cubes and replace in the half shells. Serve with a fresh crisp salad and homemade mayonnaise.
Oven Cooked Lobster Tails Recipe
- 2 rock lobsters tails
- 1 scallion, finely chopped
- salt and freshly ground black pepper
- dash of cayenne pepper
- paprika pepper
- 2 tablespoons unsalted butter
- 2/3 cup (160 ml) Mornay sauce
- fresh parsley sprigs for garnish
Prepare the lobster tails and remove from the shells. Preheat the oven to 400 F (200 C). Place the shells in the preheated oven and cook unto bright in red color.
Cut lobster meat into 1/2-inch cubes and add chopped scallion, salt, black pepper, and a dash cayenne pepper. Place in the hot shells, sprinkle with paprika, then dot with butter, and place under a hot broiler until meat becomes clear white and loses transparent appearance.
Coat with hot mornay sauce and replace under the hot broiler until golden. Overcooking will toughen the meat.
Serve lobster tails garnished with parsley sprigs and accompanied by French fried potatoes and sautéed mushrooms.