Tavern in the Village’s Lobster Tail Recipe

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KANSAS CITY, Mo. -- New Year's Eve is approaching and if you're still thinking of what to serve your guests, why not try lobster tails? Zeb Humphrey with Tavern in the Village demonstrates just how easy they are to make. See the recipe below.

Tavern in the Village's Lobster Tail Recipe

Utensils:  kitchen shears, cutting board, kitchen gloves, pie tin, aluminum foil, pastry brush

Ingredients:  lobster tail, white wine, drawn butter, pinch of salt

Instructions for preparation:
1.  Place lobster tail on cutting board with tail facing away from you.
2.  Place the bottom blade of the shears underneath the top shell.  Cut along the middle of the shell down to the tail.  Be careful not to cut into the meat.
3.  Gently pry apart the lobster shell, but don't crack the shell.
4.  Lift out the meat, keeping it attached at the base of the tail.
5.  Close the shell and rest the lobster meat on top of the shell.
6.  Make a slit from the top of the lobster meat down to the tail, but do not cut all the way through the meat.
7.  Fold the flaps of meat over the sides of the shell.
8.  Place the lobster tail in a pie tin with 1/2 cup of white wine.  Baste the meat with a little drawn butter using the pastry brush, sprinkle salt over the top,  and cover with foil.
9.  Place in the oven at 350 degrees for about 10 minutes or until the meat has reached a temperature of 145 degrees.
10.  Remove the lobster tail from the oven and serve immediately while hot with a side of drawn butter.

Preparing Drawn Butter for Lobster

Utensils:  sauce pot, ladle or chinoise

  • 1lb. unsalted butter
  • 1 tsp. paprika
  • 1 Tbsp. chopped herbs
  • 1 Tbsp. lemon juice
  • 1 tsp. salt

Instructions for preparation:
1.  Place butter in sauce pot and cook with medium heat until it is completely clear.
2.  Pour butter through a chinoise or skim out the butter with a ladle.
3.  Add remaining ingredients and stir.  Season to taste.

Visit www.taverninthevillage.com or call 913-529-2229.

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