How to Cook Lobster Tails and Tournados

An extra special treat for any occasion - If you are using small sized lobster tails you probably want to add steak to your menu.

Ingredients:

Frozen uncooked lobster tails, thawed - 4oz to 5oz

Butter

Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you're not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace in shell before serving.

This meal goes lovely with baked potatoes, carrots and a Cesar salad. If your guests are big eaters then adding steak to the dinner might be a good idea. If you feel like keeping the dinner fancy and extra special then Tournados might be a lovely addition.

Tournados

Fillet steaks, 1 ¼ - 1 ½ inches thick.

Bacon Slices

Margarine

Pepper

Mushroom Caps

Bread Slices

Around each steak circle a slice of bacon and secure with wooden toothpick. Fry in margarine, browning both sides for about 3 minutes for rare and about 5 minutes each side for medium. It is important to turn the steaks without piercing the meat. Sprinkle with pepper and remove and keep hot.

Sauté mushroom caps in frying pan. Cut bread in circles slightly larger than steaks and then fry to brown both sides. Place fillets on fried bread rounds and top each fillet with a mushroom cap.

Once again this recipe is a lovely addition to the lobster tails or by itself. Serve with potatoes, carrots, salad or any other special side dish you have cooked up!

Logan Rokwild writes about various steak and lobster [http://www.steakandlobster.info/sitemap.htm] topics. This article is free to re-print as long as nothing is changed, all links remained intact, the bio remains in full and the rel="nofollow" tag is not added to any of the links. Thank-you

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