December 4, 2018

Steam-Baked Maine Lobster Tails & Scallops

It’s the holiday season, filled with joy (and often some stress!). This recipe removes all the stress and leaves you with simple, quality ingredients and a recipe fit to impress your guests!

The combination of Maine Lobster Tails as well as Maine Sea Scallops, simply steamed with white wine and garlic brings classic flavors to the table, and showcases two of Stonington’s most notable fisheries!

Thaw your lobster tails and scallops in the refrigerator overnight. If your lobster tails are whole, split them lengthwise.

Next you’ll want to remove the side muscle from the thawed scallops and discard (or feed to your cat!).

View of side muscle

Easily grab

Peel away side muscle

Pre-heat oven to 400*F. Thinly slice two shallots or one small onion. Mince two cloves of garlic. Cut 2oz/4TBS of butter into small pieces. Evenly disperse into baking dish (either 13″ x 9″ with 2″ sides or 15″ x 10″ with 1″ sides), with lobster shells down and add white or sherry wine to generously coat the bottom of the baking dish.

Cover the dish with an oven-safe lid or foil and bake in pre-heated 400* oven for ~13 minutes (or until the seafood is just cooked through). Remove from oven and allow to rest for a few minutes while covered. Use slotted spoon to remove seafood to serving dish and poor remaining liquid over top.

This recipe is great served with roasted vegetables, rice or pasta. Garnish with parsley for additional color! Dip bread in cooking liquid!

Happy holidays! Shop now!