Be fancy without the fuss with this delightful shellfish dish from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.
What You Need
Original recipe yields 4 servings
2 red onion s, thinly sliced
2 lemon s, thinly sliced
4 8-ounce lobster tail s, split lengthwise
2 ears corn on the cob, cut into 4 or 5 pieces
1/2 cup melted unsalted butter
5 tablespoons dry white wine
4 garlic cloves, minced
2 tablespoons minced tarragon
4 sprigs thyme
salt and pepper to taste
Reynolds Wrap® Aluminum Foil
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Let's Make It
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.
Reynolds Kitchen Tip
Make Reynolds Wrap® Aluminum Foil packets to cook seafood perfectly and seal in flavor.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.