Lobster Recipe – Lobster in Orange Sauce
- Yield: 2 1x
- Category: Main Dish
Ingredients
Scale
- 2 6 oz lobster tails
- 1 orange, preferably organic
- 1/4 cup white wine
- 2 TBS olive oil
- 1 large garlic clove
- salt
- parsley
- 2 cups cooked Madagascar Pink Rice or other rice
- parchment paper
Instructions
- Cut the lobster tails in half lengthwise and put them in a medium bowl
- Add the olive oil to a small sauce pan and heat over low heat. Mince or press the garlic and add to the warm olive oil.
- Heat until the garlic just starts to turn color. DO NOT LET THE GARLIC TURN DARK BROWN. it will get bitter
- Strain the garlic pieces out of the oil and set the oil aside
- Preheat the oven to 350°
- Carefully cut the skin off of the orange making sure you do not get the white pith.
- Carefully cut the oranage into supremes over a bowl so as to reserve the juices. When done squeeze to get all of the juice out of the remaining orange.
- Add the pieces of orange skin, the white wine, the reserved garlic oil and the orange juice to the lobster tails. Add about 1/2 tsp salt and mix well.
- Let sit for 15 minutes.
- Cut two large pieces of parchment paper.
- Place two halves of a lobster tail in the center of a piece of parchment.
- Fold it in half and then seal it for cooking en papillote – see how HERE
- Repeat for the second lobster tail
- Just before the last fold to close the packages pour half of the marinating liquid into each packet.
- Place on a small baking sheet and place in the preheated oven. Bake for 15 minutes.
- Be careful opening the packets – the steam is dangerously hot.
- Remove the cooked meat from the shell and cut into bite sized pieces. Cut the pieces of orange supremes in half and mix with the lobster.
- Serve over the rice, pour the juices from the packets over top. Sprinkle with parsley.