I always say hello to Chef Cindy Groman when I go to Wegmans.  She’s usually dishing up a sample of one of her great seafood creations, and I’m guessing that she’s taught hundreds, if not thousands, of people to cook fish with confidence over the years.

But the other day, instead of cooking, she was preparing gorgeous Australian lobster tails for sale from the seafood case. They were split and the tail sort of popped out of the shell.  Then she brushed them with butter or oil and herbs. (Hmmm, maybe it was Wegmans Basting Oil?)  They looked soooo good!

All you’d have to do is broil them – perfect for New Year’s Eve!



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