Directions
1
Fill a large bowl with water and ice; set aside. Bring a large pot of water (enough to completely cover lobster tails) to a rolling boil over high heat. Add a generous pinch of salt
2
Carefully lower thawed lobster tails into the boiling water one at a time. Cook over high heat until the meat reaches 145° on an instant-read thermometer, 3 to 5 min. Don’t overcook
3
Using tongs, transfer lobster tails to the prepared ice water bath. This “shocks” the lobster, stopping the cooking process, and also makes it easier to remove from the shells
4
When cool enough to easily handle, drain then use kitchen shears to carefully cut through the shells. Remove and chop the meat; set aside in refrigerator while you make the sauce
5
Bake biscuits according to package directions
6
While biscuits cook, melt butter in a medium saucepan over medium heat. Add onion and celery. Sauté until tender, about 3 to 4 min
7
Add flour and continue cooking, stirring gently, for 2 to 3 min. until the flour is cooked. Don’t skimp on this step or the flour will taste raw
8
Combine broth, milk, seasoned salt, salt and pepper. Gradually pour into flour mixture gradually, whisking constantly to prevent lumps
9
Increase heat to medium-high, bring to a boil and cook, stirring, until sauce thickens, about 3 to 4 min
10
Add lobster, frozen peas and diced pimientos
11
Reduce heat to medium and simmer until heated through, about 4 to 6 min. (Don’t overcook.)
12
To serve, slice biscuits in half. Arrange bottoms on two dinner plates, mound with a large spoonful of the lobster mixture and top with the remaining biscuit half
