Chef Paul Prudhomme changed the way we cook Gulf Coast seafood; perfecting technique, seasoning boldly, and using butter with abandon at a time when fat was taboo.  

His blackened redfish is legendary.  When his restaurant couldn’t keep up with demand, diners were limited to one order per table.  The Gulf of Mexico couldn’t keep up with demand, either.  The redfish population began to decline as a direct result of his recipe.  An unfortunate consequence, but damn tasty fish.

Luckily the redfish have rebounded, and I can’t even tell you how many times we’ve blackened it.  There is just no better way to cook it.  We even have a special propane burner for it.  

Since Paul Prudhomme passed away last week, I’m honoring him by sharing another recipe he influenced in my kitchen:  Florida lobster tails with Cajun butter.  Cajun butter works a little magic on everything.  This recipe makes enough for 6 lobster tails with extra to slather on some French bread.

We usually split lobster tails in half and grill them.  This oven version is a good alternative for a rainy day.  You’ll need a sturdy pair of kitchen sheers to slice through the top of the shell.

 The meat is lifted out between the sliced shell, but left attached inside at the very end.

The lobster meat sits on top of the shell like a rack.  This helps it bake evenly.  Plus, it looks cool.

If you need a little extra kick of flavor, make like Paul and add a little sliced jalapeño on the side.  He kept some in his shirt pocket just in case, because “Pepper makes your tastebuds rain.”