Lobster w/ basil on scrambled eggs, sautéed corn & red onion, & toasted rosemary bread.
Always heard about or seen photos of lobster being paired w/ eggs, so when Lobster Tail went on sale, I decided to experiment w/ it.  The recipe needs to be tweaked, and portion size needs to be adjusted, but overall i think this came out pretty well.
Lobster Tail (4 oz) - Broiled
1.) Preheat broiler.  The oven rack should be at the mid-position (no higher otherwise you’ll have carbonized lobster).
2.) Use kitchen shears to cut open the top side of the lobster tail shell lengthwise.
3.) Pull the shell apart a bit to expose the flesh.  Put the lobster tails on a baking pan.
4.) Coat w/ melted butter either w/ a brush (or spoon the butter over).  Have enough butter to coat the lobster flesh entirely.
5.) Season the lobster (do whatever you feel is good).  Safe bet is a pinch of salt, a little pepper, and a little paprika.
6.) Place the baking pan w/ the lobsters onto the middle rack and leave in there for 6-7 minutes (this is for 4 oz tails if you have larger tails you’ll need to leave it in for longer, but I don’t have the set times sorry…).
7.) Take out and once the lobster has cooled sufficiently, check the flesh; it should be opaque, firm, but not rubbery.
8.) Pull the Lobster off the shell (keep intact). You have a choice now.  Either cut it into medallions or portion sizes, or leave it whole and find a piece of bread large enough to fit it. (I’d go w/ cutting it to make it into small portions)
Scrambled Eggs
Instead of putting something long and convoluted (like I did for the lobster ^ ) I’ll let Gordon Ramsay tell you what to do -> http://www.youtube.com/watch?v=dU_B3QNu_Ks 
Corn & Red Onion
1.) Obtain corn kernels (fresh off the cob if you can) and diced red onion.
2.) Saute the dice red onion w/ olive oil on medium high heat (till it starts to become translucent) and then add the corn.  Salt and pepper to taste if you want. I may try it w/o the salt since the eggs and lobster already have salt.
Rosemary Bread
Buy it pre-sliced (If you make your own rosemary bread from scratch along w/ this you’re either 1. super-legit 2. have way too much time on your hands. 3. are trying too hard).
1.) Toast it in a toaster oven or toaster.
Construct
(In order) Bread, scrambled eggs, corn & red onion, rough chopped fresh basil (I didn’t have any so I used dry), lobster, a squeeze of lemon on top.

Lobster w/ basil on scrambled eggs, sautéed corn & red onion, & toasted rosemary bread.

Always heard about or seen photos of lobster being paired w/ eggs, so when Lobster Tail went on sale, I decided to experiment w/ it.  The recipe needs to be tweaked, and portion size needs to be adjusted, but overall i think this came out pretty well.

Lobster Tail (4 oz) - Broiled

1.) Preheat broiler.  The oven rack should be at the mid-position (no higher otherwise you’ll have carbonized lobster).

2.) Use kitchen shears to cut open the top side of the lobster tail shell lengthwise.

3.) Pull the shell apart a bit to expose the flesh.  Put the lobster tails on a baking pan.

4.) Coat w/ melted butter either w/ a brush (or spoon the butter over).  Have enough butter to coat the lobster flesh entirely.

5.) Season the lobster (do whatever you feel is good).  Safe bet is a pinch of salt, a little pepper, and a little paprika.

6.) Place the baking pan w/ the lobsters onto the middle rack and leave in there for 6-7 minutes (this is for 4 oz tails if you have larger tails you’ll need to leave it in for longer, but I don’t have the set times sorry…).

7.) Take out and once the lobster has cooled sufficiently, check the flesh; it should be opaque, firm, but not rubbery.

8.) Pull the Lobster off the shell (keep intact). You have a choice now.  Either cut it into medallions or portion sizes, or leave it whole and find a piece of bread large enough to fit it. (I’d go w/ cutting it to make it into small portions)

Scrambled Eggs

Instead of putting something long and convoluted (like I did for the lobster ^ ) I’ll let Gordon Ramsay tell you what to do -> http://www.youtube.com/watch?v=dU_B3QNu_Ks 

Corn & Red Onion

1.) Obtain corn kernels (fresh off the cob if you can) and diced red onion.

2.) Saute the dice red onion w/ olive oil on medium high heat (till it starts to become translucent) and then add the corn.  Salt and pepper to taste if you want. I may try it w/o the salt since the eggs and lobster already have salt.

Rosemary Bread

Buy it pre-sliced (If you make your own rosemary bread from scratch along w/ this you’re either 1. super-legit 2. have way too much time on your hands. 3. are trying too hard).

1.) Toast it in a toaster oven or toaster.

Construct

(In order) Bread, scrambled eggs, corn & red onion, rough chopped fresh basil (I didn’t have any so I used dry), lobster, a squeeze of lemon on top.

Lobster Risotto

Lobster Risotto

Lobster w/ basil on scrambled eggs, sautéed corn & red onion, & toasted rosemary bread.
Always heard about or seen photos of lobster being paired w/ eggs, so when Lobster Tail went on sale, I decided to experiment w/ it.  The recipe needs to be tweaked, and portion size needs to be adjusted, but overall i think this came out pretty well.
Lobster Tail (4 oz) - Broiled
1.) Preheat broiler.  The oven rack should be at the mid-position (no higher otherwise you’ll have carbonized lobster).
2.) Use kitchen shears to cut open the top side of the lobster tail shell lengthwise.
3.) Pull the shell apart a bit to expose the flesh.  Put the lobster tails on a baking pan.
4.) Coat w/ melted butter either w/ a brush (or spoon the butter over).  Have enough butter to coat the lobster flesh entirely.
5.) Season the lobster (do whatever you feel is good).  Safe bet is a pinch of salt, a little pepper, and a little paprika.
6.) Place the baking pan w/ the lobsters onto the middle rack and leave in there for 6-7 minutes (this is for 4 oz tails if you have larger tails you’ll need to leave it in for longer, but I don’t have the set times sorry…).
7.) Take out and once the lobster has cooled sufficiently, check the flesh; it should be opaque, firm, but not rubbery.
8.) Pull the Lobster off the shell (keep intact). You have a choice now.  Either cut it into medallions or portion sizes, or leave it whole and find a piece of bread large enough to fit it. (I’d go w/ cutting it to make it into small portions)
Scrambled Eggs
Instead of putting something long and convoluted (like I did for the lobster ^ ) I’ll let Gordon Ramsay tell you what to do -> http://www.youtube.com/watch?v=dU_B3QNu_Ks 
Corn & Red Onion
1.) Obtain corn kernels (fresh off the cob if you can) and diced red onion.
2.) Saute the dice red onion w/ olive oil on medium high heat (till it starts to become translucent) and then add the corn.  Salt and pepper to taste if you want. I may try it w/o the salt since the eggs and lobster already have salt.
Rosemary Bread
Buy it pre-sliced (If you make your own rosemary bread from scratch along w/ this you’re either 1. super-legit 2. have way too much time on your hands. 3. are trying too hard).
1.) Toast it in a toaster oven or toaster.
Construct
(In order) Bread, scrambled eggs, corn & red onion, rough chopped fresh basil (I didn’t have any so I used dry), lobster, a squeeze of lemon on top.

Lobster w/ basil on scrambled eggs, sautéed corn & red onion, & toasted rosemary bread.

Always heard about or seen photos of lobster being paired w/ eggs, so when Lobster Tail went on sale, I decided to experiment w/ it.  The recipe needs to be tweaked, and portion size needs to be adjusted, but overall i think this came out pretty well.

Lobster Tail (4 oz) - Broiled

1.) Preheat broiler.  The oven rack should be at the mid-position (no higher otherwise you’ll have carbonized lobster).

2.) Use kitchen shears to cut open the top side of the lobster tail shell lengthwise.

3.) Pull the shell apart a bit to expose the flesh.  Put the lobster tails on a baking pan.

4.) Coat w/ melted butter either w/ a brush (or spoon the butter over).  Have enough butter to coat the lobster flesh entirely.

5.) Season the lobster (do whatever you feel is good).  Safe bet is a pinch of salt, a little pepper, and a little paprika.

6.) Place the baking pan w/ the lobsters onto the middle rack and leave in there for 6-7 minutes (this is for 4 oz tails if you have larger tails you’ll need to leave it in for longer, but I don’t have the set times sorry…).

7.) Take out and once the lobster has cooled sufficiently, check the flesh; it should be opaque, firm, but not rubbery.

8.) Pull the Lobster off the shell (keep intact). You have a choice now.  Either cut it into medallions or portion sizes, or leave it whole and find a piece of bread large enough to fit it. (I’d go w/ cutting it to make it into small portions)

Scrambled Eggs

Instead of putting something long and convoluted (like I did for the lobster ^ ) I’ll let Gordon Ramsay tell you what to do -> http://www.youtube.com/watch?v=dU_B3QNu_Ks 

Corn & Red Onion

1.) Obtain corn kernels (fresh off the cob if you can) and diced red onion.

2.) Saute the dice red onion w/ olive oil on medium high heat (till it starts to become translucent) and then add the corn.  Salt and pepper to taste if you want. I may try it w/o the salt since the eggs and lobster already have salt.

Rosemary Bread

Buy it pre-sliced (If you make your own rosemary bread from scratch along w/ this you’re either 1. super-legit 2. have way too much time on your hands. 3. are trying too hard).

1.) Toast it in a toaster oven or toaster.

Construct

(In order) Bread, scrambled eggs, corn & red onion, rough chopped fresh basil (I didn’t have any so I used dry), lobster, a squeeze of lemon on top.

Lobster Risotto

Lobster Risotto

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"So whether you eat or drink or whatever you do, do it all for the glory of God."
- Colossians 3:23

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