Happy New Year's Eve!
Do you have exciting plans for the evening? JiT and I will be attending a party at a friends house, then stopping at our favorite neighborhood bar to greet a few other friends on our way home. It should be a casual evening.
Quite frankly, I would have been just as happy staying at home tonight. In the past, we've thrown a party for 30 or 40 of our closest friends and I'm already missing the fun of planning a party and celebrating at home. Unfortunately, I've been working this week and with the wedding fast-approaching in March, a party just wasn't feasible.
That said, I know plenty of other friends who haven't made any plans for the evening yet. In that case, I suggest a quick trip to your grocery store for some lobster tails (sale prices have been good lately), some butter and lemons, a bottle of decent sparkling wine or champagne (Yellowtail Sparkling Rose is a good budget choice; Moet White Star is a fabulous splurge), and if you can find them...a few of those silly hats an noise makers.
This evening, throw on your comfiest PJs, switch the television to Dick Clark, broil up your lobster, pop your champagne and toast 2009 in casual style.
Lobster tails are certainly a splurge, but you might be surprized at how incredibly easy they are to prepare. They require little more than melted butter and some paprika for seasoning and color and only about 15 minutes in the oven or broiler. Squeeze on some lemon juice and savor every bite. Certainly not a budget buy, but certainly much cheaper than buying one of those "New Years Packages" at a restaurant or bar.
Oh, and if you're in need of recovery food tomorrow, may I suggest the menu JiT and I have planned:
- Bloody Mary bar and mimosas
- Grilled reuben sandwiches
- Oven baked homemade potato chips
Whatever you decide to do, best wishes for a safe, fun and happy New Year's Eve!
Lobster Tails, Grilled or Broiled
2 Eight ounce lobster tails (buy smaller or larger based on appetites and budget)
1/2 stick of butter, melted
1 lemon, quartered
1/4 teaspoon paprika
Rinse lobster tails thoroughly in cool water. Butterfly the tails for presentation and easier eating, using sharp kitchen scissors. Place the tip of the scissor between the upper shell and the lobster meat and carefully split the shell in half lengthwise all the way to the fin piece at the end. Carefully pry the flesh out of the shell so that it's sitting on top of the outer shell, leaving the fin piece still attached at the end (see the picture above to get the idea).
Brush the tails with melted butter and place on a grill over hot coals or on a baking pan in the oven under the broiler, a few inches from the heat. Cook the tails for approximately 15 minutes, turning occionally for even cooking, until the tails are curled and the meat is firm all the way through, but not dry.
To serve, brush with additional butter and a sprinkle of paprika for color. Serve alongside additional melted butter and lemon wedges.