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Lobster Tail, White wine and the Good Life

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Lobster tails can be prepared in many different ways. It does not matter if you like it boiled, braised, stuffed or simply fried, it is a dish that can fit anyone's menu. But the taste of a good lobster dish is delicious. There is nothing better than a romantic candle lit dinner for two. So, don't just indulge in great company for the evening, create a meal that's a little more deep sea and enjoy an incredible fresh seafood meal together, as well.

This tasty recipe for lobster tails mariniere is sure to make your taste buds dance and sing!


  • 6 small green lobster tails
  • Freshly ground black pepper
  • About a pinch of dried thyme
  • Salt
  • ¾ cup of dry white wine
  • 3 tablespoons of butter
  • 1 tablespoon of finely chopped parsley
  • ¼ cup of spring onions diced

Now, that you have gathered all of your ingredients, it is time to start your deep-sea meal. First, you should brush your lobster tails with oil, then place them beneath a medium grill and cook for just about one minute on each side.

Really, this should be just long enough to turn the lobster shells into a bright red/orange color.

When time is up, remove your lobster tails from the heat, and allow to cool enough that they can be safely handled, so that you can cut through both sides of the soft shell located on the underside of the shell.

Remove this piece, so that you can efficiently pull the meat out in one piece. Saving your hard shells, place them on a plate to the side. Slice meat into ½-inch medallions. Heat butter, add spring onions, and cook for about a minute. Add in your medallions and sauté until meat turns white, usually about 4-5 minutes.

Pull out medallions and arrange nicely in remaining shell. Add wine parsley, salt, pepper, and thyme to pan and boil for about 2 minutes. Spoon over medallions and serve immediately.