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. Reduce heat to medium and simmer until heated through, about 4 to 6 min. (Don’t overcook.)
11. 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.