Cajun Butter Lobster Tails

This recipe can be adapted for shrimp as well. Some good sides to serve with cajun shrimp or lobster are Southern Coleslaw, Roasted Peppers and Onions, Crispy Roasted Red Potatoes, Garlic Parmesan Angel Hair Pasta, Oven Garlic Bread, Red Beans and Rice, Roasted Okra, or Creamed Corn Cornbread.

Ingredients

• 3 lobster tails trimmed and cut in half (use kitchen shears or knife)

• 2 tablespoons butter

• 1 teaspoon paprika

• 1 teaspoon lemon pepper

• 1/2 teaspoon Old Bay seasoning

• 1 to 2 tablespoons butter

• 1 small yellow onion diced

• 1 tablespoon minced garlic, about four cloves

• splash of white wine, 1/2 to 1 teaspoon

• 1 stick butter

• 1 tablespoon cajun seasoning

• Fresh Parsley

Preparation

1. Place halved lobster tails in a large bowl and toss with the paprika, lemon pepper, and Old Bay seasoning. Make sure the meat side of each half-tail is well coated.

2. Melt two tablespoons of butter in a pan over medium heat. Place 3 half-tailed meat sides down in the pan and cook until they develop a nice crust—about 4 to 5 minutes. Set aside on a plate and do the same with the remaining three half-tails. Remove to a plate.

3. In the same pan, add the onion and garlic. Cook until onion is translucent.

4. Add the stick of butter and cajun seasoning, stirring until the butter is melted.

5. Place all the half lobster tails back in the pan, shell side down. Sprinkle the parsley on top and then baste with the cajun butter mixture until the tails are warm and cooked, about three to four minutes.

6. Plate and serve.

Keywords: Seafood Main Cajun