Grilled Tuscan Lobster Tails

  • 8 each, 6-8oz. tails, removed from the shell
  • 4 tbsp. Tuscan Olive Oil
  • 2 tsp. old bay seasoning

Rub the lobster with Olive Oil and season.  Grill over moderate heat, until done.  Chop into large chunks.

  • 1 small onion diced
  • 2 tbsp. melted butter, plus 2 tbsp. flour blended = roux
  • 2 tbsp. butter
  • 1/2 C half and half
  • 1 tsp. dry sherry
  • 1/2 C Fontiago cheese, grated
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. Italian seasoning
  • 2-3 tbsp. grated Romano cheese
  • 2-3 tbsp. bread crumbs

In a sauce pan, saute the onion in butter until soft.  Add the sherry, cook for 1 minute.  Add the heated half and half, spices, and bring to a slow boil.  Add the roux to thicken.  Then, blend in the Fontiago cheese.  In a buttered casserole dish, add the cooked lobster meat.  Top with the sauce and then top with the Romano and bread crumbs.  Broil for 3-4 minutes, until lightly browned.  Serve over pasta or rice and enjoy.