Fred adores lobster. (Who doesn't?) I don't eat lobster much in Philly and have never prepared it myself. Undeterred by the price Betty paid at Whole Foods, I trekked down to Reading Terminal. I don't go there often enough. Where else in the middle of the city will you find a petting zoo on a random Saturday afteroon?I was on a mission to find 2 decently priced lobster tails and 2 duck breasts. Now I won't tell you what I paid per pound becuase it might shock you non city dwellers, but Reading Terminal is probably the best place to buy meat and seafood besides the Italian Market. I think I got a bargain when considering what you'd pay in a restaurant. The rest of the meal I got for pennies anyways either from the farmer's market or for free from friend's with gardens. So here is the recipe:
Ingredients
2 lobster tails (1/4 lb per person is substantial enough)
1 bag local greens (any kind, mine was a mix with edible flowers)
Handful tomatoes, any kind
2 ears corn
1 shallot
Cornmeal or panko
Flour
Vegetable and olive oil
1 lemon
Balsamic vinegar
Early in the day you can oven roast the tomatoes and corn. Slice the tomatoes into 1/2 inch slices and lay on a foil lined baking sheet. Bake at 200 degrees for a couple of hours. I did this to intensify their flavor and sweetness. Summer is the only time you will get great tomatoes so this is something different you can do with them. They will take a couple hours to shrivel up and lose some of their moisture. You can leave them a little moist or dry them all the way like a sun dried tomato. At some point while they are baking throw in the corn (cut off the cob, and wrapped in some foil). This should only take about a half hour to soften and brown around the edges every so slightly.
Meanwhile throw your lobster tails in a steamer over low heat and don't touch. Check after about 20 minutes to see if they are firm and the shells are bright red. Pull out and let cool.
Ingredients
2 lobster tails (1/4 lb per person is substantial enough)
1 bag local greens (any kind, mine was a mix with edible flowers)
Handful tomatoes, any kind
2 ears corn
1 shallot
Cornmeal or panko
Flour
Vegetable and olive oil
1 lemon
Balsamic vinegar
Early in the day you can oven roast the tomatoes and corn. Slice the tomatoes into 1/2 inch slices and lay on a foil lined baking sheet. Bake at 200 degrees for a couple of hours. I did this to intensify their flavor and sweetness. Summer is the only time you will get great tomatoes so this is something different you can do with them. They will take a couple hours to shrivel up and lose some of their moisture. You can leave them a little moist or dry them all the way like a sun dried tomato. At some point while they are baking throw in the corn (cut off the cob, and wrapped in some foil). This should only take about a half hour to soften and brown around the edges every so slightly.
Meanwhile throw your lobster tails in a steamer over low heat and don't touch. Check after about 20 minutes to see if they are firm and the shells are bright red. Pull out and let cool.
Slice the shallots into little rings, like you would for onion rings. Toss in a bowl with flour and cornmeal or panko. Pan fry in some vegetable oil until crispy and brown. Salt immediately.
Assemble the greens, corn, tomatoes and shallots. Drizzle lightly with olive oil and serve lemon wedges and the lobster tail on the side. I squeezed the lemon over everything to make a sort of dressing, but some might prefer balsamic vinegar.
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