Benny’s Bites: Lobster Tails

January 8, 2020

Benny Castro

Restauratuer Benny Castro wanted to create and share a unique…

Benny Castro is the executive chef and owner of Basque Tapas Bar in Piermont, New York.

Recipe of the Month

Baby Lobster Tails

With Garlic Sauce

Servings: 2

5-7 mins

Ingredients

2-3oz Frozen lobster tails - cut in half
Spanish Pimenton - also known as Paprika (sweet)
Olive oil
Garlic - thinly sliced
White wine
Mild hot sauce
Kosher salt

You can do these with larger tails if you prefer (just remember cooking time will be longer).
Make sure you fully defrost the lobster tails and use caution when placing them in hot oil. Add salt to your taste.

Instructions

In a sauté pan or low pot add olive oil and place on stove over a medium heat.
Once the oil is hot add your cut lobster tails…shell side down first. After a minute or two sprinkle a light dusting of Spanish paprika over the cut side, a pinch of salt and add garlic slices, turn tails over to cut side on the pan so it can cook.
While cooking add a teaspoon or two of mild hot pepper sauce and white wine. Stir and turn the tails until fully cooked (should take no more than 4-5 minutes to fully cook).
Buen Provecho.

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Benny's Bites Lobster Recipes

Benny Castro

Restauratuer Benny Castro wanted to create and share a unique dining experience in the beautiful Village Town of Piermont. Basque Tapas Bar and Restaurant boasts a richly varied selection of Tapas influenced from the northern regions of Spain from Galicia to Cataluña and the Basque country. You will also find authentic prepared Paellas, Wines, Sangrias and old Spanish classic favorites.