Grilled Lobster Tails

8  Lobster Tails – 6-8oz2 Sticks Salted Butter – 1/2lb.2 Tablespoons Olive Oil4 Cloves Garlic - ChoppedHandful Parsley – Chopped2 Lemons - Quartered This recipe is more about the technique than the classic marinade.  As opposed to the traditional method of cutting the top of the lobster tail shell down the middle and pulling up the meat before grilling, I keep the top of the shell intact.  I use poultry shears to cut down both sides of the under portion of the shell and remove the little legs and abdomen.  It’s then easy to lift up the tail meat without disconnecting it from the end of the tail.  Here’s where my twist comes in.  Melt the butter and olive oil in a small sauce pan.  Add the chopped garlic and parsley.  While still warm, take this mixture and put a spoonful under each tail, between the shell and meat and rest the meat back in the shell.  Add a bit more on top.  You can do this in advance, and keep the prepped tails in the refrigerator until ready to grill.  Once your grill is heated (I like a hot grill around 500-600 degrees), place the tails on the grate with the uncut side down.  Make sure they don’t tip over.  Close the grill and cook for about 12 minutes.  Using this technique, the tail meat actually boils in its own shell in the garlic butter sauce!!!  No need to baste or turn the tails.  The tails are done when the meat turns opaque and is firm.  Remove the tails from the grill and drizzle with a little lemon juice and any left-over butter sauce.  This almost fool-proof method yields the juiciest and most flavorful grilled lobster ever!!!

Fireball Cinnamon Whiskey Pork Tenderloin

The Best Spicy Pork Tenderloin Ever! 1 3-4lb Pork Tenderloin3/4 Cup Fireball Cinnamon WhiskeyOlive OilPaprikaSaltPepperHot Mango Chutney Dust the pork tenderloin with a generous amount of paprika, salt, and pepper.  Massage the spices into the meat.  Place the roast into a zip lock bag with the Cinnamon Whiskey.  Marinate for 3 hours or overnight.  Remove the pork from the marinade and drain.  Brown the roast on all sides in an oven-safe fry pan or cast iron skillet over high heat on the stove top.  Move the pan to a preheated oven at 375 degrees and roast for approximately 20 minutes or until done. Let sit for 5 minutes. Carve the roast into small medallions. Fan the medallions onto a serving plate and spoon a small amount of chutney down the center.  The most flavorful spicy pork you'll ever have!‚Äč

Bacon Wrapped Filet Mignon with Stilton Garnish

4 Filet Mignon Steaks, 1 ½ to 2 inches thickBasque MarinadeUncooked Bacon SlicesGarlic Salt Place the filets in a large zip lock bag. Pour in approximately ½ cup of Basque Marinade. Close the bag, removing as much air as possible. Marinate for 20-30 minutes. Remove the steaks from the bag and wrap a slice of bacon all the way around the sides of the filets. You may need more than one slice of bacon to wrap the entire filet. Secure with tooth-picks. Dust the filets lightly with garlic salt, just prior to grilling or broiling to taste. Serve with a touch of crumbled Stilton Cheese as garnish.

Grilled Tandoori Lobster

An Extravagant Middle-Eastern Inspired Dish With SpectacularColor And Hot, Sweet, & Sour Flavors 4 1lb Maine Lobster Tails (Fresh or Frozen)2 Tbls Ginger Garlic Tandouri Paste6 Tbls Butter1 Lime3 Cloves Chopped GarlicGarlic Salt Optional additional Butter & Tandoori Paste for dipping sauce. Snipped Parsley Remove the shell from thawed lobster tails with poultry shears. Make on cut on the center underside from the base to the last tail segment, being careful not to cut the last segment or end of the tail. Make a similar cut on the top from the middle of the end to the last segment. Carefully remove the shell, again keeping that last segment in tact for presentation. Place the tails in a baking dish suitable for marinade. Melt the butter in the microwave in a small dish. Add the Tandoori Paste, chopped garlic and the juice of one lime. Mix well. Using pastry brush, coat each lobster tail on both sides with the mixture. Lightly salt with Garlic Salt. Let marinate covered in the refrigerator for about one hour. Grill on a closed barbeque for about eight minutes on each side. Serve garnished with snipped parsley. It’s also nice to take additional butter mixed with Tandoori paste and serve that in ramekins on each plate.

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 jim@foodtodish.com
888-942-4274 ext. 701

Palm Springs, California

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