Sauteed Lobster

Name: Sauteed Lobster
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 lobster/person; 3 tbsp butter; 1 tbsp lemon juice; 1 small orange; 1 1/2 tsp garlic salt - divided; 1 tsp dill weed

THH @cook_2989844

My winter houseguest misses New England. Decided to do lobster for Valentine's day. Taste of home even if they were spiny lobsters from California.

THH @cook_2989844

My winter houseguest misses New England. Decided to do lobster for Valentine's day. Taste of home even if they were spiny lobsters from California.

Saved

Ingredients

15 mins

1 serving

1lobster/person
3 tbspbutter
1 tbsplemon juice
1 smallorange
1 1/2 tspgarlic salt - divided
1 tspdill weed

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Steps

15 mins

1

This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours.
2

Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw.
3

Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact.
4

Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body.
5

Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed.
6

Reserve the shells and left over body parts for lobster stock.
7

Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half.
8

Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary.
9

Chop the meat into bite size portions and add the claw meat.
10

In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster.
11

Serve immediately with melted citrus butter from pan.