Randy and I frequently order several appetizers instead of a main course when dining out. In part to have the opportunity to sample several meals, in part that main courses are generally very large, and if we are not going home immediately afterwards, we hate to waste food. Of course, if we like it we try to replicate it. 

Recently we decided to do “Small Plate Fridays – Dinner and a Movie” to sample different foods at home. This lets us enjoy food throughout the movie. Many small plates can be either made or prepped in advance, and many are quick to make. So we are going to keep adding new small plates to our site – to share some of the best. 

Our first small plate: Sauteed Lobster Tail with Risotto 

Note the Risotto takes time, we will share that recipe later. But you can serve with rice or grits as well, which takes a lot less time!Randy and I frequently order several appetizers instead of a main course when dining out. In part to have the opportunity to sample several meals, in part that main courses are generally very large, and if we are not going home immediately afterwards, we hate to waste food. Of course, if we like it we try to replicate it.   

Our first small plate: Sauteed Lobster Tail with Risotto!
 

Prep Time:  2 minutes
Cook Time: About 5 minutes
Yeild: 1 Lobster tail (which we split)

Lobster Tail
Butter
Olive Oil

Cut the lobster tail in half - lengthwise. 

In a small frying pan (we used a cast iron skillet) add some olive oil and butter – to lightly coat the pan. Once hot (do not burn), add the lobster flesh side down and cook for about 1 minute. Flip over to the shell side and cook for about 4 more minutes. Remove from heat. And serve in shell or remove from shell to serve. 

We served with a Mushroom Risotto, but you can serve with rice or grits, which take less time.