Recipe courtesy of Rick Moonen

Baked Lobster Scampi

  • Total: 15 hr 35 min
  • Prep: 15 hr 30 min
  • Cook: 5 min
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Ingredients

10 ounces (2 1/2 sticks) unsalted butter, softened

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 cup fresh bread crumbs

3 tablespoons finely chopped shallots

2 tablespoons finely chopped garlic

4 tablespoons finely chopped parsley

3 tablespoons finely chopped chives

Four 6-ounce lobster tails

1/2 cup dry bread crumbs

2 teaspoons white wine

Directions

  1. In work bowl of food processor, combine butter, salt and cayenne. Process until butter is satiny and doubled in volume, for 3 to 4 minutes. Add fresh bread crumbs, shallots, garlic, chopped parsley and chives. Process to blend and set aside. With a large sharp knife cut the lobster tail half way through the shell and flesh. Crack the tail open to expose the flesh. Carefully pull the flesh out of the shell leaving it attached at the end of the tail. Remove the vein from the center of the flesh. Mound the garlic herb butter down the center of the tail completely covering the flesh with a generous amount of butter. Dust the top of the butter with dry bread crumbs. Cover, and then refrigerate for 1/2 hour to chill the butter. Preheat the oven to 400 degrees. Uncover the lobster tail and place it on a small broiling plate. Place in the oven and bake until golden brown (5 to 6 minutes). Remove the plate from the oven and immediately pour wine around the lobster tails so that it mingles with the pan juices. Pour the pan juices back over the tail.
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