Lobster dinner nom Onion Garlic Lemon Sauce Rotini and Lobster Tail 1st make Noodles per instructions Sauce Makes about 2 cups 2 tablespoons olive oil 2 large onions (regular or red, or one of each), chopped 4 large cloves garlic, minced 2 tablespoons unbleached white flour 3 tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos 2 tablespoons dry red wine, optional 1 lemon Freshly ground pepper to taste Heat the oil in a saucepan. Add the onions. Sauté over medium-low heat until golden. Add the garlic and sauté over low heat until the onion is lightly browned, stirring frequently. Sprinkle in the flour slowly and stir in. Slowly add 1 1/4 cups of water, raise the heat, and bring to a rapid simmer. Squeeze entire lemon in sauce Add the soy sauce, optional wine, and pepper. Lower the heat and simmer very gently for 10 minutes longer, add pasta then serve. Lobster tail NOTE: Always use thawed tails (overnight in the fridge or place frozen tails in cool water for 60 minutes, changing water halfway through.) STEP 1 – Preheat you oven to 425°. Do NOT use convection oven settings. Prep your thawed tails with kitchen scissors or a very sharp knife, cut lengthwise through the top of the lobster shell. Note: When cutting the shell, you will also be cutting through the 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 that as well. STEP 2 – Lay the tail on its side, cover it with a towel or napkin to protect your hands, and push down to crack open and loosen the shell. STEPS 3A&B – Separate the meat from the shell using your fingers. Starting at the flipper end, carefully move forward and loosen the meat from the sides and bottom of shell, but leave the meat attached at the flipper end. Rinse to remove any shell fragments. STEPS 4A&B – Lift meat through the cut shell opening and lay on top of shell. Voila – you did it! Place the tails in a baking pan and add ¼” water to the bottom of the pan. This adds moisture to the tails as it bakes. Fan out the tail fin shell to give the tail stabili

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