LOBSTER TAILS SAUTÉED IN BUTTER

SERVES 4

My family loves lobster but, because of the cost, I reserve it for a special treat. When it's on sale, I buy enough for several meals and freeze it. Sometimes we really splurge and have a surf and turf with a small lobster tail and filet mignon. Now that's extravagant. After trying different methods for cooking small lobster tails, I have decided I prefer this. It's easy and the meat is never over or under cooked. It's also easier for everyone to eat since the shell is removed.

INGREDIENTS

8 small lobster tails, about 4 ounces each

1/4 cup butter

Salt and pepper to taste

Cut a slit in the underside of the tail. Remove the meat, using a fork if necessary to loosen it from the shell, pulling the meat from the wide end to the tail tip. Heat the butter in a large fry pan over medium-high heat. If desired, let the butter brown but be careful not to burn. Add the lobster tails and sauté until done, about 5 minutes, turning a couple times to cook evenly. Sprinkle with salt and pepper. Serve immediately, spooning a little of the hot butter over each tail.

Note: Don't throw away those shells. Cook them in a little water and save the broth for your next seafood chowder.

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