By Galley Wench on April 18, 2007
Photo by lazyme
Photo by lazyme
"This recipe comes from my Cruising Cuisine cookbook. While cruising in the Sea of Cortez we used this simple method to prepare the local lobster and it was magnificent (and so easy)! Our lobsters were moderate sized, so if using large lobsters adjust the butter and garlic accordingly."
Serving Size: 1 (34 g)
Servings Per Recipe: 4
"Where I live there has been an abundance of lobster tails and I have gotten up close and personal with this shellfish but I had not been able to find a tasty uncomplicated recipe. This is what I was looking for. I will forever use this recipe in the oven. Next time we camp I will cook it over a grill."
"Restaurant quality all the way. I baked mine in the oven since I didn't have access to a grill and it still came out fantastic. Thank you."
"So easy and good. I used the wine and added a squirt of lemon before cooking. Thanks Galley Wench for a simple and good meal. Made for Chef Alphabet Soup Tag."
"Very good & Very easy! My whole family LOVED this. I did add a little lemon pepper like another person suggested. Just great & super easy to make. Thank you for a great recipe :)"
"I made for Fathers Day. BIG HIT. I added a little thyme and lemon pepper but followed the rest of the recipe. Made with herbed rice and corn on the cob."
"These lobsters were absolutely delicious! I used white wine and wouldn't make this without it. It added a great flavor to the butter. Thanks for the recipe."
"What an easy way to make perfect lobster! All the flavors worked supremely well together, and I will make this again."