Thaw the lobster tails, per the directions on the package. Once thawed, split the lobster tails in half lengthwise. Then use kitchen scissors and cut along the edge of the shell to remove the meat. Cut tail meat in half lengthwise, and then into 6 medallions. (After cutting all the lobster meat, you will have approximately 24 total pieces) Coat pan with olive oil, and on medium high heat, saute medallions for 1½ minutes on each side. In a large bowl, toss sauteed lobster meat with the remoulade sauce and cucumbers. Serve 1 tablspoon of the lobster mix on a baguette slice and garnish with chives.
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