“There must be hundreds of unsung heroes and heroines who first tasted strange things growing – and think of the man who first ate a lobster. This staggers the imagination. I salute him every time I take my nutcracker in hand and move the melted-butter pipkin closer.” -Gladys Taber
Ah, life’s simple pleasures. Lobster, now a symbol of status and extravagance to many, started as a bycatch that no one wanted. The discovery of its rich flesh, cooked lightly and with care was so sweet and delicate, yet rubbery and flavorless when boiled to death.
There were great old Brooklyn times when my aunt Marie used to take us down to the Sheepshead Bay in her big red Buick to buy “L-O-B-S-T-E-R” (as she would whisper to my Mom). I had an 8th grade reading level in the second grade, so they weren’t fooling me.
We would go to Nick’s Seafood on Flatbush Ave. where there was a crazy room full of bathtubs, tiered up the walls. My brother Kevin and I used to marvel at the countless lobsters. There were thousands of all sizes. There was a freakishly large lobster all by himself in a giant tank next to the cash register. I kind of felt sorry for him. No room to roam in there.
4 medium to large lobster tail per person
4 Tablespoons of butter
2 Scallions, chopped
1 lb fresh fettucine
2 cloves of garlic, sliced
Remove the lobster tail from the shell:
Using scissors, cut the white undershell in half lengthwise. Once the undersell is cut, grab the sides of the shell to bend the cut sides away from each other, gently coaxing the lobster tail from the shell from the top. Continue lifting the lobster tail towards the end, gently pulling all the meat from the shell.
Slice the tails into ½ to ¾-inch medallions.
Cook the fettucine, strain and return to pot. Add olive oil and sliced fresh garlic, stir thoroughly to spread garlic and oil evenly, cover and set aside.
Melt the butter over medium-high heat in a sauté pan. Once the butter has melted, continue heating the butter until it begins to turn brown add scallions, about 2 minutes total.
Place the medallions, cut-side down, in the sauté pan. Sear the lobster medallions until no longer translucent, about 2 minutes…turn & cook one minute longer. When the medallions are browned slightly from the butter they are ready. Serve immediately.