Fancy Soup: Lobster Fest!!

Tonight was Lobster Fest Night!
Lobster is festive, and live lobster is for high energy adventures, but for the joy of lobster without the price of restaurants or the stamina of live critter interaction the best option is frozen lobster tails. They are lovely. This recipe is for 2 people, each gets two small lobster tails and 2 mini crab cakes, plus basmati ric, asparagus and a dipping bowl with drawn butter. It sounds mighty expensive but its not if you do it yourself, and it sounds hard but it cooks up in no time, its so good i'm obsessed :)

4 small frozen lobster tails
fresh rosemary
1/4 stick of butter
olive oil
parsley
salt and pepper
4 teasoons horseradish
dash of chili pepper
juice of half a lemon

Gently slowly defrost the lobster.
Take the tails and use a strong kitchen scissor to trim the underside of the lobster tail shell. Remove the underside shell entirely including the little flipper legs. Next slice a line down the middle of the lobster meat not all the way though but the whole length of it. Do a final snip with the scissors of the first inch of the other side of the shell (the colored hard side). Give this a real good rinse.

I used my toaster oven, it came with a little pan that fits in it. My oven doesn't have a broiler so the toaster oven was the way to go. On the little pan i layed out all four and put a tab of butter, a teaspoon of horseradish and and a swig of olive oil in each. Then i added the spices listed above and squeezed half a lemon over he whole thing. So then they're ready. Let the toaster get good and hot before putting them in for about 15 minutes or until shell is red and fish is sizzling.

I served this with basmati rice, steamed asparagus, some lemon wedges, and a dipping dish of drawn butter

Drawn Butter
3/4 a stick of butter plus parsley, pepper, and a clove of garlic. when its simmered to clear add the juice of half a lemon

Dip everything in this, its the right thing to do.