**Herb-grilled lobster with grilled zucchini and a zucchini fritter
For Christmas Eve, I had lobsters with my lobster :) We had a lobster cook off!! We each cooked two lobster tails however we wanted and then we would decide who's dish reigned supreme. I made my lobsters in a white wine broth while he flavored his with an herb-butter and grilled them on his dalmation outdoor grill. And the winner was...that would be the person writing this blog :) Well, he did come in second though...out of two but who's keeping tabs.
**Lobster in white wine broth
For the zucchini fritter I grated one zucchini and squeezed out all the excess water from it and seasoned with salt and pepper, some feta cheese and green onion. I then sprinkled the top with some flour and one egg white to help bind the whole thing together. I got lazy and made three huge ones so the outsides were crispy but the insides were mushy. Next time I will make them much smaller so it's one even layer and crunchy all the way around.
Lobsters in a White Wine Broth (serves 2)
Adapted loosely from here
1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
2 lobster tails
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
salt and pepper to taste
Crusty French bread
Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and lobster tails. Cook for 2-3 minutes per side until the shells turn pink and lobster meat feels firm to touch. Remove the lobsters to a serving plate. Add parsley to broth, season with S&P. Serve with a lemon wedge and some crusty French bread.