Wegmans Roasted Lobster Tails with Shallot Thyme Butter

Uploaded by wegmansfoodmarkets on 29.10.2012

All right guys, it's time for lobster.
These are the ones I'm gonna grab.
These are the cold water lobster tails,
different from the warm water lobster tails you see here.
These are a little bit softer in texture, these are a little bit firmer,
a little bit sweeter than those-- both work great.
We're gonna roast them, gonna put some Shallot-Thyme Butter.
They're gonna be delicious.
I need two more. Let's go.
As I said, we're gonna roast our lobster tails,
and for me, drawn butter is just not good enough.
We're gonna end it with some Shallot-Thyme Finishing Butter here.
The Béarnaise Butter would go great as well with the lobster.
The tarragon works really well.
I'm really fond of the Truffle Butter, but not today's dish,
so let's end with the Shallot-Thyme Butter.
Let's put this thing together.
All right, this recipe couldn't be easier to put together.
We're gonna take our four lobster tails that we've thawed out over here,
and if you look on the top here, there's a little score mark
where they've actually cut the shell a little bit through.
That's great for us, because I'm gonna take my knife,
put the tip down, and leave it on the board
so you get a little stability; and then all I'm gonna do
is gonna push all the way down, and you're gonna split the lobster.
Still connected here at the bottom, so I've got one little more cut,
and cut the bottom.
Now what I want you to do is I want you to remove this,
and sort of loosen it from the shell.
And all I'm gonna do is I'm gonna take the meat,
pull it up from the bottom, almost all the way,
and I'm gonna lay it back on the inside.
The reason I'm doing that is because when I go to cook this,
when I go to eat it, it's gonna cook inside the shell and stick
if you don't remove this first.
So to make it easier to eat later, let's just remove that a little bit,
loosen it up, and then place it back on the inside.
And we'll do that with all four lobster tails.
Okay, the last one we're gonna pull apart here,
and then just sort of lay it back down on the inside.
And then what we're gonna do is we're gonna season a little bit.
I've got a little bit of salt and pepper here
and some basting oil.
And our basting oil, I've got about two tablespoons of it, and I like to keep it
a little bit separate from the bottle so I can get down in there;
and just brush it on top of my lobster tails here.
And then I'll just discard the rest if there's any left here.
Just about two tablespoons is good to put on there.
A little bit of salt and pepper, then it's gonna go in the oven,
450 degrees for 7-10 minutes or so.
And I'm gonna get it about 145 degrees;
and that's how we know it's gonna be perfectly done.
So a little bit of salt, a little bit of pepper, lightly done.
Again, I said, super, super easy to accomplish this.
Goes in the oven, 7-10 minutes later, we'll be ready.
All right, so these are done, and a way to check these
is I'm gonna come in with my thermometer in the thickest part;
so don't go towards the tail, go right towards the top of this,
and we're looking for 145 degrees, and they're gonna be absolutely perfect.
144-- You can even see it on there.
So, all right; so the last thing
is we're gonna put these on a plate, simply served here,
just gonna stack them all up, and then we're gonna top it
with our thyme and shallot butter.
And the Thyme-Shallot Butter, it's got a mixture of those spices
on the inside, all blended up, so you don't have to mix them yourself;
you just grab it right off the shelf.
Works great for pan-searing, as well.
We're gonna take a little bit of this, and put it on each one of these tails,
and it's gonna start to melt.
And instead of dipping all that, we're gonna have our butter built right in.
And there you have it:
super-simple presentation, really delicious.
Me and the crew now get to enjoy lobster day here at the studio.