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Whole Foods Market

Another Fish Story - Lobster Tails Round 5 January 23, 2012


s l i a T r e t s b o L Better get a bib! Premium lobster tails are here.

22” x 28”

Poster • Size: as marked

Another Fish Story - Lobster Tails

Client: WFM

Round 5

January 23, 2012

2


s l i a T r e t s b o L Better get a bib! Premium lobster tails are here.

36” x 18”

Banner • Size: as marked

Another Fish Story - Lobster Tails

Client: WFM

Round 5

January 23, 2012

3


s l i a T r e t s b o L Better get a bib! Premium lobster tails are here.

Cling - 6” x 4.25”

Cling • Size: as marked

Another Fish Story - Lobster Tails

Client: WFM

Round 5

January 23, 2012

4


Luscious Lobster Tails Serves 2 to 4

Tails, you win!

Butterflying lobster tails is the most popular method of preparation in restaurants. It takes a little bit of attention, but you’ll love how the lobster tail puffs out of the shell when it’s finished.

Classically trained chefs and home educated cooks alike love a good lobster tail. Steamed, broiled or grilled, this melt-in-your-mouth white meat is one of the world’s great delicacies.

4 Lobster tails (6-7 oz. each) 2 Tbsp. breadcrumb 2 Tbsp. grated Parmesan cheese 1 Tbsp. fresh minced parsley 1 dash paprika 1 Tbsp. butter, melted 2 Tbsp. dry white wine 2 Tbsp. lemon juice 1 clove garlic, crushed

Our premium quality lobsters are wild caught in pristine waters, hand selected and processed according to our Lobster Handling Standard, which is the highest in the industry. Each tail is exquisite, low in calories, high in protein and rated by the Monterey Bay Aquarium.

First, you need to prep your tails. With kitchen scissors, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). When cutting the shell, you will also be cutting through the lobster meat which is okay — this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do it. Next, pry open the shell using your fingers. Start with the wide end and carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell. Combine breadcrumbs, Parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside. Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture. Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.

Front - 5” x 7”

Back - 5” x 7”

Recipe Card • Size: as marked

Another Fish Story - Lobster Tails

Client: WFM

Round 5

January 23, 2012

5


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