By Pierre Yaldo

Staff Writer

Living on the coast of California, we often forget how close we are to many sources of fresh seafood. Lobster is an easy meal to make at home, as it is often overpriced at restaurants, where a single lobster can cost upwards of $40.

Luckily, raw lobster tails are available at Costco and other supermarkets for $8-15 a tail, which is comparable to a home cooked steak. It is important to note that because of their small claws, the meat of California lobsters is nearly all in the tail, making them even easier to cook than a Maine lobster.

Things you’ll need:

• Fresh/frozen lobster tail(s)
• Salt
• Pepper
• Garlic powder
• ½ stick of butter (for cooking and dipping)
• Olive or vegetable oil
• Optional: vegetables (carrots, potatoes, onions)

Instructions:

1) Make sure lobster tails are properly thawed. Place tail or tails on a stable cutting board, shell side up. Using a heavy knife, such as a butcher’s knife, split the shell down the middle, butterflying the shell and meat. Remove the lining that runs through the center of the meat. It should be clearly visible and easily come out.

2) Season the exposed meat with salt, garlic powder and just a pinch of pepper.

3) Microwave butter in a small cup or dish, using a minimum of ¼ stick per lobster tail, and microwave for 10 seconds at a time, until the butter is melted enough to dress the meat.

4) Heat up a pan to medium-medium high heat and add olive or vegetable oil, along with any vegetables you may wish to serve.

5) Once the vegetables begin to simmer in the oil, add butter to the exposed tail meat and place on the pan meat side down.

6) Let sit for two minutes

7) Flip the tails and let cook the shell side for another two minutes, giving the meat one last coat of butter.

8) Turn heat off and serve lobster tails meat side up with the vegetables and a fresh lemon, and more melted butter. Enjoy!

Do you have a favorite recipe that you would like to share? Send any recipes or suggestions to Culinary Corner at [email protected] and you may see your recipe featured in the next issue.