Spiny Lobster with Cajun Garlic Butter Sauce
2 live California spiny lobsters
2 cups butter
1/4 cup garlic, chopped
1 1/2 tsp lemon pepper
1 1/2 tsp Old Bay seasoning
1/2 tsp crushed oregano
1 1/2 tsp chilli powder
1 1/2 tsp paprika
1 tbsp brown sugar
1 1/2 tsp Tabasco sauce
1/4 cup onion, chopped
3/4 tsp cayenne
1 1/2 tsp salt
1 1/2 tsp pepper
Green onion or parsley, chopped
Cajun Garlic Butter Sauce
Pre-heat oven to 400°F.
In a medium sauce pan, prepare the Cajun garlic butter sauce and set aside.
In a large pot, quickly semi-cook the lobster in hot water for about 2-4 minutes.
Use tongs to place the lobster onto a baking sheet.
Using a pair of scissors or kitchen shears, separate the lobster head and tail and cut along the middle of the top of the tail shell toward the end of the tail. Do not cut through the end of the tail.
Separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
Press the two sides of the shell together, then lay the meat over the seam where the two shells meet. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides and clean the membrane.
Brush the sauce evenly over the lobster meat.
Bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
Drizzle more sauce and some lemon juice on top of the lobster
Garnish with chopped green onions or parsley.