English Butter Baked Lobster Tail | British Home Seafood Hard Dishes, Sunday Dinner's Light Luxury Taste

the late autumn in Vancouver is gradually ending, and the cold fog has dissipated a little. Instead, I begin to miss the sea breeze along the coast around Yorkshire, England, and the light luxury hard dish- English butter baked lobster tail, which is occasionally served at home for Sunday dinner. Different from baked lobster with French sauce and American spicy lobster, the British common practice never takes the strong route. Only melted butter, fresh lemon and fragrant herbs are used to slowly bake the lobster's own fresh sweetness, the meat is tender but not firewood, and the milk flavor is wrapped with fresh seafood. It is simple but delicate enough. It is not only the signature seafood dish for British family festivals and Sunday snacks, but also the most authentic English seafood flavor in my heart, no fancy skills, but the original taste of seafood to the extreme.

Some people always say that English cuisine is monotonous and can treat seafood. British people always know how to "leave blank", especially the homely version of lobster tail, which never uses heavy seasoning to cover up the freshness of the ingredients themselves. This is also my deepest feeling of learning to cook from my mother since I was a child. My hometown is in Yorkshire, not far from the coast of North Yorkshire. Every weekend, my father occasionally brings back fresh lobster tails. My mother uses the simplest butter and vanilla baking, which is not as complicated as that in the restaurant. It is the ordinary oven in the house, matched with regular butter and lemon, baked and placed in a white porcelain plate, with a bowl of dense mashed potatoes and boiled green beans, which is a ceremonial Sunday meal, when I was a child, I could only eat it during the holidays, and the taste became my most precious memory of British seafood.

I am Maggie Henderson, a native of Yorkshire, England. I immigrated to Vancouver, Canada at the age of 30. I am now a home-cooked food consultant for a local English restaurant. I have been sharing English country home-cooked food in aifoodnews for two years. I am still obsessed with restoring the old-fashioned taste passed down from generation to generation by ordinary English families. I refuse the complicated improvement of the restaurant version. I don't need expensive seasonings from small ones. When cooking, I am still used to using enamel baking dishes handed down from my mother. When making seafood, I stick to the principle of "less seasoning and fresh sweetness". The mantra has always been "good seafood doesn't need to be messed around, a simple baking is enough to taste good". After immigrating, I have tried many versions of lobster tails, but I have only reproduced my mother's English-style homesickness, which is the best way to appease homesickness. The British countrymen around me have tasted it and said that they have eaten the homespun taste on the coast of their hometown. Even local friends who do not like seafood are full of praise for this fresh and tender taste.

When I first immigrated, I bought a remake of lobster tail in Vancouver's local supermarket for the first time. I stepped on no less pit than I did when I made pig tenderloin. I still feel annoyed when I think about it. At that time, with vague memory, the butter melted and burned directly, destroying the whole lobster with bitter taste. The lobster tail was not cleaned in advance, the shrimp thread was not picked, the impurities in the shell seam were not clear, and the taste was fishy. He was also impatient to open the high temperature and bake quickly, resulting in the shrimp meat being dry and hard on the surface, but not fully cooked inside, and not as tender and sweet as made by his mother. Looking at the failed lobster tail, I made a special overseas phone call to ask my mother for advice. I adjusted my practice a little bit and changed it twice. Finally, I made an authentic Yorkshire homely flavor and found out the core points of English baked lobster tail.

What my mother taught me was all dry goods with zero failure at home. There was no complicated stress: lobster tails should be thawed in advance, dry the water with kitchen paper, cut off the shrimp shells on the back, pick out the shrimp lines, and gently turn the shrimp meat up a little to make it more tasty. Butter is made of salt-free animal butter, which is slowly melted over a small fire, and a little lemon peel, fresh parsley and a little white pepper are added; when baking, bake slowly at medium and low temperature, and do not bake at high temperature to ensure that shrimp meat is tender and juicy. Finally, squeeze a little fresh lemon juice out of the oven to relieve greasy and fresh, and thoroughly neutralize the slight fishy smell of seafood. These steps are done in place. Shrimp meat is absolutely fresh, tender and elastic, without any extra miscellaneous flavor.

This English butter baked lobster tail is a home-cooked seafood dish loved by British coastal and inland families. It belongs to the light luxury of English Sunday dinner. It is not as daily as stuffed pork tenderloin, but it is also a necessary hard dish for festivals and family gathering. It is spread all over the ordinary family dining tables in England and Scotland. British seafood cuisine has always advocated "minimalist seasoning", which is in sharp contrast to American spicy lobster and French cream lobster. It does not add heavy ingredients such as cheese, thick sauce and chili. The core relies on the golden combination of salt-free butter and lemongrass, highlighting the lobster's fresh and sweet taste, which can be easily accepted by the elderly and children, and is also in line with the core concept of "light and authentic" English diet.

In Britain, homely lobster tails have never been exclusive to high-end restaurants. Ordinary families buy a few simple baked dishes with mashed potatoes, boiled green beans and roasted carrots during festivals and weekends. This is a warm and ceremonial dinner. You can eat a full sense of happiness without complicated dishes, delicate accessories and simple ingredients. Moreover, the lobster tail is simpler to handle than the whole lobster, and the novice can easily get started without complicated knife work. It is a delicious British seafood that ordinary people can easily re-carve.

I sincerely recommend all friends who love seafood and want to try authentic English and homely flavors. They must try this butter baked lobster tail. It has no manufacturing threshold, does not need professional kitchen utensils, can be completed in an oven or even a pan, and the ingredients are especially common. You can buy it in the frozen area of the lobster tail supermarket. Butter, lemon and parsley are all stock at home. The most amazing thing is the taste. The shrimp meat is tender and juicy, the butter and milk flavor are rich, and the lemon is fresh and greasy. Each bite is pure seafood, fresh and sweet, with no scorched bitterness, no fishy smell, light but not light, and the milk flavor is not greasy. It completely subverts the stereotype of "monotonous" British cuisine. Even people who do not like seafood at ordinary times can easily accept it.

What is more intimate is that it is quick and convenient, and the ritual feeling is full. The whole process of processing and baking takes less than half an hour. It does not need a long time to stew and stir-fry, and the small white kitchen can also have zero failure. It is just suitable for a single extra meal or a small family gathering. It is full and delicate. It is also delicious to slice and mix cold after refrigeration. It is a lazy hard dish that is "simple to make and decent to eat. When I was working as a consultant in an English restaurant, I added this homely lobster tail to the weekend limited menu and became an explosive dish. Many diners came to eat it specially on weekends, saying that it was much better than the thick sauce baked in the restaurant, refreshing and not greasy, and tasted the seafood itself.

Now I make English lobster tails every two or three weeks, especially when the weather turns cold, a hot baked lobster tail with dense mashed potatoes makes me feel comfortable. Every time I do it, I will share the butter melting skills and baking temperature taught by my mother in detail aifoodnews. I will simplify the steps and mark the treatment method of frozen lobster tails, so that novices will not be afraid of overturning. I just want to let more people know that English seafood cuisine is never boring. Simple seasoning can make delicious food that heals people's hearts.

Every time I bake lobster tails, I smell the fragrance of butter and lemon, and watch the shrimp meat slowly become tender and juicy. I always think of Yorkshire weekends when the family gathered around the dining table and shared a warm scene of lobster tails. In Vancouver's foreign life, this simple British-style lobster tail is not only a seafood dish, but also the taste of hometown. It is the British fireworks carved in the bones. You don't have to go to England, and you can easily repeat this warmth and sweetness at home.

If you are tired of eating heavy seafood and want to make a simple, decent and zero-failure home-cooked seafood dish, try this English butter baked lobster tail. Believe me, you will fall in love with this pure, fresh and sweet English flavor.

Do you usually like to eat butter-baked seafood? Have you ever tried this minimalist seasoning of English seafood? The comments section chats with me, I will reply one by one, and I will continue to share more authentic English country home-cooked dishes aifoodnews, and accompany you to eat the warmest exotic home-cooked meals with the simplest ingredients.