Lobster in a White Wine Butter Sauce. . .

For One - Increase as Needed

Why do we 'save' our Good China and Linens, to be used only for special occasions?  Same question regarding food?  I have some wonderful food in my freezer, and tonight, as my own personal Pre-Easter Celebration Dinner, I decided to. . .Break-Out-The-Lobster!!

a few colorful mini-potatoes - quartered

1 lg. carrot - cut in oblique chunks

2-4 garlic cloves - smashed and chopped

your favorite vinegar based salad dressing

Tuscan herbs or any herb mix you like

1 8oz. frozen lobster tail

1-2T butter

finely ground Himalayan salt 

finely ground fresh black pepper

½c± dry white wine

In a medium bowl, combine all the first group of ingredients, stirring and tossing for an hour or longer while the lobster is thawing.  I used Italian dressing with a little splash of Raspberry Vinaigrette.  Steam-simmer the marinated vegetables in the marinade, and a splash of water, covered, on low-medium heat 20-30 minutes, shaking and turning everything occasionally.  Meanwhile, cook the lobster the way you like or give this a try.



Cut the top shell of the lobster, from the top to the tail.  Turn over and clip all the connecting tendon-shell strips, the length of the tail, exposing the meat.  Carefully, pull it all out of the shell.  Simmer this in the melted butter, seasonings and wine, on medium heat.  Lobster should sizzle when placed in the pan.  Turn frequently so it doesn't burn, pressing it down with a fork if it curls.  Add more butter, or a bit more wine if necessary.  Plate everything when the lobster is cooked the way you like it.

Pull out the good china and napkins!  Celebrate Life! . . . Lin