Then it was Monday night. Earlier that afternoon we received in the mail Jessica Strand's cookbook Cooking for Two and while flipping through it, saw a recipe for "Split Broiled Lobster with Lime Butter and Celery Root Remoulade." We hadn't yet been food shopping, but we did have lots of leftover lobster, a garden full of fresh herbs, some butter and a lone lime in the fruit drawer. We decided to make what we're calling "Lazy Lobster Leftovers" with the two tails, two claws, and bits of knuckle meat we have. This is our recipe, adapted from Strand's. It was an easy, decadent meal with a summery citrus zing, and it put our leftovers to great use.
leftover lobster (approximate equivalent to the meat of two one-pounders)
5 tablespoons unsalted butter
2 cloves garlic, sliced
1 cup panko
1 tablespoon chopped fresh parsley
salt and pepper
juice of one lime