Creamy Lobster

  

Yield: 2 servings 
Preparation Time: 20 minutes 
Cooking Time: 3 minutes 

Ingredients: 
- 1 ½ cups water  
- 1 teaspoon old bay seasoning  
- 2 pounds fresh lobster tails  
- 1 scallion, chopped 
- ½ cup mayonnaise 
- 3 tablespoons unsalted butter, melted  
- 2 tablespoons fresh lemon juice, divided 

Directions: 
1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in the water and 1-2 pinches of old bay seasoning.  
2. Arrange the lobster tails on top of the trivet, shell side down. 
3. Drizzle the lobster tails with one tablespoon of lemon juice.  

4. Secure the lid and place the pressure valve to the “Seal” position. 
5. Select “Manual” and cook under “High Pressure” for about 3 minutes.  
6. Select “Cancel” and carefully do a “Quick” release. 
7. Remove the lid and transfer the tails into the bowl of the ice bath for about 1 minute. 
8. With kitchen shears, cut the underbelly of the tail down the center.  
9. Remove the meat and chop it up into large chunks. 
10. In a large bowl, add the scallions, mayonnaise, butter, seasoning, and lemon juice and mix well. 
11. Transfer the lobster meat onto a platter and top with the sauce. 
12. Refrigerate for at least 15 minutes before serving. 

Nutrition Information per Serving:  
Calories: 495 
Fat: 25 grams 
Carbohydrates: 10 grams  
Protein: 58.1 grams