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Lobster Tails with Lemon-Wine Drizzle

  • 8 (6-ounce) fresh or frozen lobster tails
  • 1/4 cup olive oil
  • 3 large shallots, sliced
  • 1-1/2 cups dry white wine
  • 2 lemons, sliced
  • 1/4 cup snipped fresh Italian parsley
  • 2 tablespoons capers, drained and coarsely chopped
  • 1/2 cup butter, softened
  • 1/4 cup snipped fresh chives
  • Lemon wedges

Thaw lobster tails if frozen. In very large, deep skillet heat oil over medium-high heat. Add shallots; cook 2 minutes or until softened. Remove skillet from heat. Add wine; return to heat. Bring to boil. Add lemon slices and lobster tails, working in batches if necessary. Cover; reduce heat to medium. Cook 8 minutes or until lobster is opaque.

Using tongs, remove lobster tails and lemon slices to dish; set aside to cool slightly (reserve liquid in skillet). When cool enough to handle, use kitchen shears to cut lengthwise through centers of hard top shells and through tail membrane to expose meat. Remove meat from tail. Transfer to a platter, cut sides down. Discard shells and lemon slices.

Meanwhile, turn heat to medium-high. Add parsley and capers to wine in skillet. Bring to boiling. Remove from heat and stir in butter until just melted. Spoon mixture over lobster. Top with chives and serve with lemon wedges. Makes 8 servings.

Tip: To cook a whole live lobster, bring a very large pot of water or broth to a boil. Place lobster headfirst in the boiling water. Cover and boil about 15 minutes or until lobster is bright red and tail is curled.

Mushroom Risotto with Peas

  • 3 tablespoons butter
  • 3 cups sliced assorted fresh mushrooms, such as button, cremini, and/or shiitake (8 ounces)
  • 1/3 cup sliced shallots or chopped onion
  • 2 cloves garlic, minced
  • 1-3/4 cups uncooked Arborio rice
  • 4 cups chicken broth
  • 3/4 cup dry white wine
  • 1/2 teaspoon cracked black pepper
  • 2/3 cup frozen peas, thawed
  • Asiago cheese shards (optional)
  • Fresh Italian parsley leaves (optional)

In large skillet heat butter over medium heat until melted. Add mushrooms, shallots, and garlic; cook 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally. Stir in rice; cook and stir 1 minute more. Transfer rice mixture to 3-1/2- or 4-quart slow cooker. Stir in broth, wine, and pepper.

Cover and cook on low-heat setting about 2-3/4 hours or on high-heat setting about 1-1/4 hours or until rice is tender. If possible, remove crockery liner from cooker. Stir in peas. If desired, top with cheese and/or parsley. Serve immediately. Makes 8 servings.