Your Next Lobster Tail Recipe

Broiled Lobster Tails with Manila Clams & Corn
Sherry Cognac Lobster Broth with Tarragon & Parsley

My brother Bill is in town from the Florida Keys. I invited him over to try out a Bobby Flay recipe of striped bass in a lobster broth. Being Bill, he asks, “Lobster broth, without lobster tails?” Being Bill, of course he showed up with the tails, mighty big ones I might add. I’ll try Flay’s striped bass next time.

So we went for a hike along the coast, checked out the aftermath of the major landslide that occurred in November, then cooked a dinner that was simple and easy to prepare yet had complex flavor pairings and was nothing short of extraordinary. My thanks to Bill and Bobby.

Your Next Lobster Tail Recipe

Sherry Cognac Lobster Broth

• 1 T. olive oil
• 2 small shallots, finely diced
• 1/4 c. sherry
• 1/4 c. cognac
• 3 c. lobster stock, homemade or store-bought
• 20 live Manila clams, scrubbed
• 3/4 c. frozen corn kernels
• 1/4 c. chopped parsley
• 1 T. chopped tarragon

Heat oil in a medium sauce pan, sauté shallot until soft. Add sherry and cognac, cook until evaporated. Add lobster stock, bring to a boil, and reduce slightly. Add clams, cover, and cook until clams open their shells. Discard clams that do not open. Using a slotted spoon, transfer clams to 2 large serving bowls and keep warm.

Add the corn to the broth and cook until heated through, about 4 minutes, then add the herbs. Season with salt and fresh ground pepper to taste.

Meanwhile, slice the lobster tail shell down the center, leaving the tail end intact. Pry open the shell and lift out the meat, close the shell and place the meat back on top of the shell. Brush with olive oil, and season with paprika, Kosher salt and fresh ground pepper. Cook under the broiler until the meat is just opaque, taking care not to overcook.

Ladle the hot lobster broth over the clams. Place a lobster tail in the center of each bowl. Garnish with parsley and tarragon. Serve with toasted baguette for sopping up the heavenly broth.

Photos taken on our hike with iphone instagram filter:

This lobster dish is the first recipe cooked from the 5 cookbooks received as Hanukkah/Christmas gifts in December:

• Bobby Flay – Bar Americain
• Stephanie Izard – Girl in the Kitchen
• Daniel Humm , Will Guidara – Eleven Madison Park
• David McMillan, Frederic Morin, Meredith Erickson – The Art of Living According to Joe Beef
• Bryan Voltaggio and Michael Voltaggio – VOLT ink

Merci Beaucoup to Don, Kristy, FA, and Gary!