A deliciously light and lemony seafood dish. I like to add a sprig of Calfornia fennel in the summer when it’s flowers are flourishing. Serve as is, or with a side dish of Preserved Lemon & Mint Pesto Orzo Pasta (recipe below).
PREPARATION: Preheat oven to 375 degrees F.
Cut two squares of parchment paper, approximately 16 inches diameter. In the center of each piece of parchment, place a lobster tail. Sprinkle with salt and drizzle with olive oil.
Cut the lemon in half, cutting one half into thin slices and juicing the other half. Place the lemon slices under the lobster and spoon on the juice.
Fold the parchment paper over the lobster so you have a triangle. Starting at one end, fold over the edge of the paper, like you would crimping a pie crust, and continue around the paper until you end up with what looks like a half moon shape. Place the parchment parcels on a sheet pan.
Bake in the oven for 9-10 minutes, or until lobster is done (will depend on the size). Remove from oven. Carefully pierce the top with a knife to release some of the steam. Over a bowl, open up the parchment paper and pour off the juices. Remove the lobster and cut up the spine to release the meat. Serve with the lemony juices.
To Make the Orzo pasta side dish:
In a small bowl, whisk together the oil, lemon cream, juice and pesto. Pour over warm orzo and toss until well coated.