Here’s a simple and delicious treat for a luxurious lunch. Christmas, perhaps?
Trim the lobster tails and cut down the middle of the inside with a pair of chicken shears. Now, with a heavy knife, cut through the middle of the tail just enough to allow it to open and still stay connected. Season with a generous amount of salt and freshly ground black pepper. When you’re ready to cook, heat a pan to medium, add a little olive oil and place the lobster tails in – shell side down. Cook for a few minutes (this will depend on size) until the shell is quite pink. Now add a good amount of butter and turn the lobster tails over. Cook for a few minutes more, allowing them to colour a little. Serve with a fresh green salad and a chilled white wine.
michelle picker cooks 