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Lobster Recipes
Entrees
Wood Roasted
Maine Lobster Tails with Root Vegetables
(Serves 8)
3 each carrots
3 each parsnips
1 bulb fennel
2 each leeks or shallots, white only
8 each 4-5 ounce Maine lobster tails, frozen
2 each shallots, minced
1/4 cup Cognac
1 cup dry white wine
3 tablespoons parsley and chives, minced
Cut vegetables into approximately ½''x ½'' x
4'' rectangles, and partially cook (blanch) in
boiling water. Start with carrots, then
parsnips, fennel and leek into boiling water.
Slice lobster tails on the bias. Heat oil in
sauté pan and sauté lobster tail sections
searing on both sides. Add blanched
vegetables, cover and place in wood fire oven
for five minutes. Remove pan from oven and
return to stovetop. Add shallots and Cognac
and flambé. Add white wine and reduce to 1/4
liquid.
Remove lobster and vegetables and position on
platter. Return sauce to stove, slowly adding
soft butter and fresh herbs. Pour sauce over
lobster and vegetables on platter and serve.
Nutritional information per serving
calories 227.2 cholesterol 92 milligrams
protein 27.9 grams sodium 521 milligrams
total fat 1.1 grams dietary fiber 3.3 grams
carbohydrate 17.4 grams calcium 144 milligrams
Nutritional information provided by MasterCook
II, 1995. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may
require more specific nutrient data and should
consult their personal physicians, registered
dietitians, and/or food manufacturers.
Cheryl Wixson & Julienne Guyette-Bailey
Bangor, Maine
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com