Wednesday, February 17, 2010
Today is Ash Wednesday, which marks the beginning of the Lenten season in Catholicism. It lasts until Easter. For this year it's Sunday, April 4th and includes fasting on Friday's as well keeping the day meatless. Don't worry I won't go into a whole thing about it. If you want to know the history you can google it. There's tons of information out there on the interweb.
One of the things about lent is to sacrifice something(s) during that time. Sacrifice being things that you do that you're willing to give up or live without. 40+ days isn't so bad. Before I know it, Easter is already here. Time has been going by really fast lately that I tend to lose track of what day of the week it is. So what did I give up? For me, it's food related. First is meat. Instead of just meatless Fridays, I'm going the whole lent meatless. No chicken, beef, pork, duck. I don't mind going vegetarian with an occasional fish or seafood dish here and there. I need to have some sort of protein. Besides, a lot of my cooking already involves veggies. The second thing I decided to give up is...chocolate! Gasp!! What?! Yes. I shall give up chocolate for the time being. But being an admitted choc-o-holic that will be quite tough and probably drive me nuts. That means no spoonfuls of nutella to snack on. Sigh. And no chocolate chip cookie or that slice of chocolate cake on a film or tv productions. Darn! I ain't worried though. I like to look at this as a way to help me better my eating habits, too. (Sort of...hahaha)
Alrighty...now onto number two of my Valentine's/Chinese New Year meal for the single. I had gotten a couple lobster tails to accompany my little ramen shiitake alfredo dish. I don't have lobster often. Maybe once a year. The kinds I usually eat are the steamed versions. I've seen them grilled, but I had put ol' Georgie away for the time being and didn't want to lug him out again just for this. So my only other option left was to bake them. Plus, that gave me some time to finish off making my alfredo sauce and boiling up the ramen noodles.
These tails are relatively easy to make. Just give them a light rub of extra virgin olive oil or butter. Cooking time depends usually. 6 oz or smaller would relatively cook in about 8-10 minutes. I have gotten a couple 12 oz Caribbean tails. If I ate that at a restaurant I would have ended up paying a hefty price just a single meal. Heck, I'm glad I did them at home instead. Saved me some money. Anyway, I stuck a couple skewers to keep the tails from curling. I coated them lightly with some olive oil and baked it at a 400˚F oven. Delicious with a couple lemon wedges.
Baked Lobster Tails
2 6-12 oz lobster tails - thawed or fresh
olive oil or butter
Preheat your oven to 400˚F
Baste the lobster tails with a little olive oil or butter and place on a roasting pan or baking sheet and bake for 8-10 minutes 15-20 minutes for 12 oz tails.
Serve with a side of lemon wedge and some melted butter.