Herb Crumbled Lobster Tails with Remoulade Sauce

Byerly’s


Ingredients:

¼ cup butter
½ cup Panko Japanese Style Bread Crumbs
2 tsp. Snipped fresh Italian parsley
4 (8 oz.) warm water fresh frozen lobster tails, thawed
¼ cup butter
1 Tbsp. Fresh squeezed lemon juice

Preparation:

In medium skillet, melt butter over low heat. Stir in bread crumbs. Continue cooking until bread crumbs are golden brown (3-5 minutes), stirring constantly. Stir in parsley; set aside. Cut away and lift off thin under shell on each tail by snipping down each side with shears, leaving tail end or “fan” intact. Cut hard upper shell down center to fan tail leaving attached. Open shell and cut into flesh along center line about ½” deep. Plunge lobster tails into boiling salted water; cover tightly. Return water to boiling. Reduce heat; simmer until flesh turns white (3-4 minutes); drain. In small bowl, combine ¼ cup melted butter and lemon juice. Arrange lobster tails on broiler pan; brush with butter mixture.

To Broil: Place 5” from heat, flesh side up, to complete cooking. Broil 3 mins. Brush w/ butter mixture. Continue broiling until no longer translucent (3-4 mins). Brush w/ remaining butter; sprinkle with herbed crumbs. Serve with Remoulade Sauce (below). Serves 4.

Remoulade Sauce
1 cup mayonnaise 1 tsp. Finely chopped Italian parsley
2 Tbsp. Dijon mustard 1 tsp. Snipped fresh chives
1 Tbsp. Capers, drained, rinsed 1 tsp. Fresh squeezed lemon juice
1 Tbsp. Snipped fresh tarragon ½ tsp. Lemon zest

In small bowl, combine all ingredients. Serve cold.