Half price lobster tails in the local supermarket made for a very indulgent lunch.
This serves 2, takes about 15 minutes from start to finish and is easy. Make sure everything is prepared in advance of cooking the lobster.
2 lobster tails taken out of their shells and each cut into 6 pieces
4 table spoons of shop bought mayonnaise
About a table spoon of finely chopped parsley and dill
A teaspoon of lemon juice
1 baguette sliced into 2 and 1 half sliced into 2 again, slice each quarter horizontally and set to one side.
1/4 teaspoon of Pernod
Mix the mayonnaise, herbs and lemon juice together and set to one side.
Heat a frying pan with a teaspoon of veg oil and a tablespoon of butter (the oil stops the butter from burning too quickly), add the lobster meat and let it colour slightly on one side then tossing it in the butter, keep it moving to stop it from over cooking. After about a minute, add a quarter teaspoon of Pernod and toss the lobster meat through the Pernod and butter mixture thoroughly coating it then add to the herb mayonnaise and mix.
Divide the mixture between the baguette quarters, pour over the left over sauce and get stuck in.
This would work equally well with prawns or scallops and if you want to be very greedy (unsurprisingly I was!) put the cut side of the baguette into the frying pan to properly soak up the buttery juices before adding the lobster mixture.
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.