Lobster tails do not fit in an Ontario locavore’s diet, but they’re one of my favourite foods. Zehrs had lobster tails on sale Saturday for $1.99 each so I could not resist a rare treat. I baked them with lemon garlic butter and served with long-grain brown rice and sesame ginger Brussels sprouts. This is a delicious way to prepare one of our favourite vegetables and I have made it several times this fall.
Use strong scissors to cut a slit in the back of each lobster tail. Pry the sides apart and use a finger to loosen the meat from the bottom of the shell. Then pop the meat through the cut to rest on top of the shell. Melt ¼ cup of butter and warm 2 tablespoons of lemon juice in the microwave. Gradually whisk the butter into the lemon juice to emulsify, then add one clove of garlic, crushed. Baste the lobster tails with the butter mixture while preheating the oven to 350°F. Bake the tails, continuing to baste, until the shells are bright orange and then a few minutes more, about 15 to 20 minutes altogether.