Lobster Milanese

Ingredients:

• 4 (1 1/4-pound) lobsters
• 4 tbsp olive oil
• 4 garlic cloves, finely minced
• Cayenne pepper
• 4 jumbo shrimp, peeled

Makes 4 Servings

1.  Place the lobsters in the freezer for about 30 minutes.
2. Preheat the broiler
3. Remove 1 lobster from the freezer and place it stomach side down on the counter. With a heavy knife, cut throughthe lobster behind the head. This kills the lobster by severing its spine, although it may continue to move after it is dead. Turn the lobster over and cut the body and tail cavities lengthwise down the center.
4. Gently spread open the lobster's body and brush the cavity with 1 tablespoon of the olive oil. Sprinkle with 1 teaspoon of the garlic and dust with the cayenne. Stuff the tail with 1 shrimp.
5. Repeat this procedure with the remaining lobsters. Place them on a broiling pan and broil 8-10 minutes, or until they are cooked through. Do not overcook, or the meat will dry out and toughen.

WW POINTS VALUE: 5-7 points

 

Note: This recipe appears in the New Legal Seafood's Cookbook. I was in the mood for some restaurant-quality gourmet Italian food. Plus, lobster tails were on sail and I was cleaning out the kitchen pantry. I really enjoyed cooking and tasting chicken milanese and I've always wanted to cook lobster.  Lobster milanese is very simple and easy to cook and the end result was delicious. There is no need to have butter in this dish because the olive oil keep the lobster meat moist. I used saffron in place of the cayanne pepper for a subtle flavor and to give the lobster a little more color. I also used a special kind of extra-virgin olive oil: Milanese Gremolata Infused Olive Oil from The Imperial Olive in Williamsburg, VA. This olive oil really enhanced the flavors of this Lobster Milanese. Butter wasn't necessary because the olive oil cooked the lobster so perfectly it melted in my mouth with the Risotto Milanese. Legal Seafood's never lets you down when it comes to gourmet seafood and this dinner hit it out of the ballpark.