Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Entrees & Sauces

Roasted Lobster Tails with a Meyer Lemon-Chipotle Aioli

Serves 2
Roasted Lobster Tails with a Meyer Lemon-Chipotle Aioli

This is truly a special occasion recipe and one that I thought would make the perfect main course for this year's Valentine dinner.  It's quite the show stopper and the great thing about this recipe is that it's actually quite simple to do.  You can prep the lobster and the Meyer lemon-chipotle aioli in the morning.  Then when you're ready for the main course, brush on the olive oil, slide the lobster under the broiler and in less than 15 minutes, you'll have a spectacular dish.   

Ingredients

2 -  8 ounce lobster tails
2 tablespoon olive oil
1 Meyer lemon
1 canned chipotle chile in adobo sauce, seeded and finely chopped
1 large egg yolk
1/3 cup mayonnaise

Directions

Preheat the broiler with the top rack positioned 8 inches away from the heat source.

Using a pair of heavy duty scissors, cut the top of the lobster shell down the middle stopping just short of the fan part of the tail.  Gently separate the shell and pull the lobster meat out without separating it completely from the shell, leave it attached at the fan tail.  Push the shell halves back together and lay the lobster meat on top.  Using the scissors, cut through the top membrane of the lobster and open the tail up.  It will now resemble a butterflied shrimp.  Transfer the prepared lobster tails to a rimmed baking sheet and fan out the tail.  Liberally brush the meat with olive oil.   

Finely grate the rind from the lemon.  Juice the lemon and measure 1 tablespoon of juice into a small bowl.   Scrape in the chopped chipotle (1 teaspoon) 1 packed teaspoon of lemon rind and the egg yolk.  Add the mayonnaise and stir to combine.  Cover and refrigerate for 20 minutes.  

Place the baking sheet on the positioned rack and roast for 5 minutes.  Remove the baking sheet and liberally brush on the Meyer lemon-chipotle aioli.  Return the lobster to the oven and roast for another 3 to 4 minutes or until the aioli has browned.  Serve immediately.

Jill's Wine Recommendations:  The 2009 Sierra Norte “Pasión de Bobal” from Utiel-Requena, Spain. The label has an adorable Valentine’s day look, but aside from that it’s an easy drinking, delicious bottle of wine.  The grape type is Bobal which is a lighter- bodied wine rich in soft fruit.  This brings out the natural sweetness of the lobster, but has enough earthiness to match the mushroom tart.  If you’re looking for a white wine, I recommend the White Rock Chardonnay from Napa Valley.  It’s a wonderfully balanced wine with just the right touch of oak- definitely a departure from the oaky, California butter-bombs of the past.

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