Lobster Dinner

I can't believe that I didn't take more photos of this, but I guess I just got distracted and set the camera down. Well, at least I have a few... I made this several weeks ago and am just now getting around to posting it.

Lobster Dinner

2 lobster tails (NOTE: Thaw frozen lobster tails before cooking—they'll be more tender than cooked frozen.)
melted butter for dipping

equipment needed:
metal colander
pot wide enough to set the colander on
lid to fit the pot
2 skewers

1. Fill pan with about 2" of water; heat to boiling.

2. Set the colander on top.

3. Skewer the lobster tails through the center—this is supposed to stop them from curling up as they cook. Place them in the colander and put the lid on.

4. Allow the lobster tails to steam for 2 minutes per ounce; watch for the shell to turn red and the flesh will look white. Once cooked, lift colander and run cold water over the lobster tails—this stops cooking process so they will not over-cook.

5. Cut the shell up the center with kitchen shears and place on plate with a side of melted butter.




On the side:

Bacon, Zucchini and Sweet Potato Sauté

1. Peel, halve, and slice 3 or 4 baby zucchini.

2. Cook 3 or 4 slices of bacon; chop bacon. (I used turkey bacon)

3. Sauté zucchini in a little butter, or in the leftover bacon grease.

4. Add in 1/2 a can of yams, or 1 small sweet potato that you cooked in the microwave.

(I had the leftover yams from the Sweet Potato Bread that I had made earlier in the week. No, these recipes are not posted in chronological order; nor promptly!)

5. Cook until the yams are heated through. Serve as a side with the lobster tails.