City Palate

The Harvest Issue - September October 2017

Lobster Tails En Papillote with Blood Oranges and Sparkling Wine
Lobster Tails En Papillote with Blood Oranges and Sparkling Wine.html

Lobster Tails En Papillote with Blood Oranges and Sparkling Wine

November December 2013

From Matthew Altizer

Cooking seafood in parchment paper seals in all of the flavour and moisture, and makes a pretty and intriguing presentation at the table.

8 slices of blood orange

4 lobster tails

4 T. butter

1/4 c. chopped fennel fronds

1 t. sea salt

3/4 c. sparkling wine

Preheat the oven to 450°F. Cut four 15” x 24” pieces of parchment paper. Fold them in half crosswise and draw a large heart half on each piece with the fold of the paper being the center of the heart.

Cut out one of the hearts and open it up. Layer two orange slices, one lobster tail, 1 T. butter and 1 T. fennel fronds on the fold of the parchment. Season with salt and spoon 3 T. sparkling wine over the lobster tail.

To make the papillotes (packets), bring the two sides of the heart together and fold the edges together to seal the packet, then twist the tip of the heart to secure tightly. Repeat with the remaining lobster tails.

Place the packets on a baking sheet and bake for ten minutes. When the lobster is cooked, place the packets into four shallow bowls and serve immediately. The fun part of this dish is when your guests tear the parchment packages open at the dinner table with a delighted “Oh!”. Serves 4.