TARRAGON AND LEMON LOBSTER SCAMPI
Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place 2 large sheets of Reynolds Wrap® Aluminum Foil onto a clean surface.
- Divide ingredients. In the center of each piece of foil, place an even, single layer of onion and lemon slices. Top the onion and lemon with lobster tails, cut-side up (2 per foil sheet), and corn. In a small mixing bowl, whisk together butter, wine, garlic and tarragon.
- Gently fold up the edges of the foil around the food to create a shallow bowl. Pour butter mixture over the tails and corn and top with thyme sprigs. Season with salt and pepper. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Bake for 20-25 minutes or until tails just cook through. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve with drawn butter and lemon wedges.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 23.4 g, Cholesterol 194.6 mg, Fat 29.1 g, Fiber 4.8 g, Protein 38.1 g, SaturatedFat 17.6 g, Sodium 741.9 mg, Sugar 4 g
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choden leki
[email protected]I found this recipe to be too complicated. There were too many ingredients and steps involved. I ended up making a simpler scampi recipe instead.
ayyan hasihim
[email protected]This recipe was just okay. The lobster was cooked well, but the sauce was a bit too lemony for my taste.
Kendra Cawthra
[email protected]I was disappointed with this recipe. The lobster was overcooked, and the sauce was bland. I won't be making it again.
ms najminbabu
[email protected]I've tried many lobster scampi recipes, but this one is by far the best. The tarragon and lemon add a unique and delicious flavor.
giwrgos diplas
[email protected]This recipe is a bit pricey, but it's worth every penny. The lobster is tender and succulent, and the sauce is rich and flavorful. I highly recommend it.
Kaami Khan
[email protected]I made this for a special occasion dinner, and it was a huge success. The lobster was cooked perfectly, and the sauce was to die for. Everyone raved about it.
Brinlee Eberhart
[email protected]This recipe is a keeper! It's so flavorful and easy to make. I've already made it twice, and I'm sure I'll be making it again soon.
Karim Boutirna
[email protected]I was a bit skeptical about the tarragon, but it really worked well with the lemon and lobster. This dish was a big hit with my guests.
Don Manusina
[email protected]This was my first time making lobster scampi, and it turned out great! The tarragon and lemon added a really nice touch. I will definitely be making this again.
Larry Tom
[email protected]I've made this recipe several times now, and it never disappoints. The lobster is always cooked perfectly, and the sauce is rich and flavorful. I love that it's a relatively quick and easy dish to make, too.
Von Royalking
[email protected]This lobster scampi was absolutely divine! The tarragon and lemon added a delightful burst of flavor to the succulent lobster. It was so easy to make, and the results were restaurant-quality. I served it over angel hair pasta, and it was a hit with t