Bright Star's Baked Lobster Tail

The Bright Star Restaurant

304 N 19^th Street

Bessemer, Alabama 35020

Reservations suggested for 6 or more

424-9444

www.thebrightstar.com

Winner of the 2010 James Beard Award as an American Classic Restaurant 

Bright Star's Baked Lobster Tail served over Greens and Topped with Crabmeat Lemon Butter Sauce and Tomato Salsa

Serves 4

4  lobster tails (6-8 ounces each)

4 tablespoons margarine, melted

1 teaspoon creole seasoning

4 cups mixed greens

½ cup scallions, thinly sliced

1 teaspoon parsley

Split lobster tails in half lengthwise.  With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.  Place lobster tails in large baking dish. Combine margarine and creole seasoning and pour over lobster tails.   Bake, uncovered, at 375 degrees for 15 minutes or until meat is firm and opaque.   While the lobster tails are baking combine greens, scallions and parsley in a medium bowl.  After combining greens, plate greens on four serving dishes.  Prepare Lemon Butter sauce and Tomato Salsa as directed below. 

Lemon Butter Sauce with Crabmeat

1 whole peeled lemon

¼ c white wine

1 clove garlic, minced

Pinch of thyme

I tsp chopped shallots

½ cup heavy whipping cream

½ lb unsalted butter at room temperature

I cup lump crabmeat

Combine first five ingredients in medium size sauce pan.  Heat pan on medium high heat until mixture is reduced by half stirring occasionally.   Add whipping cream stirring occasionally until reduced by half.  Remove from heat and stir in butter and crabmeat.  Set aside sauce pan. 

Tomato Salsa

2 Roma Tomatoes, diced

1 tbsp diced red onion

¼ tsp Jalapeno pepper

1 tbsp chopped cilantro

1 tsp lime juice

1 tsp olive oil

Combine all ingredients in a medium size bowl. 

Place one lobster tail on top of mixed greens and drizzle with lemon butter sauce.  Top with tomato salsa.

 Weekend Cooking - 1-7-12