Lobster Tails with Clarified Lemon Butter Recipe

Lobster Tails with Clarified Lemon Butter Recipe:
It’s a delicious sea food cuisine. Its very easy to cook, only 15 minutes need to cook it. Just follow the given recipe anybody can easily make this testy and healthy sea food.












Ingredients for Clarified Lemon Butter:

3 sticks (1 1/2 cups) unsalted butter, cut into 1/2-inch pieces
3 lemons, zested

Ingredients for Lobster Tails with Clarified Lemon Butter:

4 lobster tails (each lobster 1/2 - 3/4-pound)
1/4 cup Clarified Lemon Butter
4 metal skewers or 4 wooden skewers




Method of Preparation (How to Cook):

Clarified Lemon Butter:

01. In a small, heavy bottomed saucepan, heat the butter over medium-low heat.
02. And pour the mixture into a 2-cup glass measuring jug.
03. Let the melted butter stand for 5 minutes.
04. Remove the foam from the top of the butter.
05. Place the lemon zest in small bowl.
06. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.

Lobster Tails with Clarified Butter:

01. Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
02. Using a sharp knife, cut through the top shell lengthwise.
03. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Smoothly pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell.
04. Now brush the meat with 1/4 cup of the clarified lemon butter. Cover the lobster tails in heavy-duty aluminum foil.
05. Bake for 12 to 15 minutes or until the lobster meat is solid.
06. Place the remaining clarified butter in a butter warmer or dipping bowl.
07. And remove the meat from the lobster shells and dip in the Clarified Butter.
08. Now it will be ready for serve.

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Lobster Rolls with Curry Mayonnaise Recipe

Lobster Rolls with Curry Mayonnaise Recipe:
Lobster Rolls with Curry Mayonnaise is very delicious seafood. It’s very testy and healthy. Anybody can make it on home easily within 10 minutes just follow the given recipe.











Ingredients for Curry Mayonnaise:

1 small Spanish onion, finely diced
2 cloves garlic, finely diced
2 table spoons olive oil
3 table spoons Madras curry powder
1/4 cup cold water
2 cups good quality mayonnaise
2 table spoons fresh lime juice
Salt and freshly ground black pepper


Ingredients for Lobster Rolls:

2 pounds grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters
1/2 cup celery, cut into 1/4-inch slices
1 & 1/2 cups Curry Mayonnaise
1/4 cup finely chopped red onion
1/4 cup coarsely chopped cilantro leaves
8 hot dog buns
1/4 cup olive oil or unsalted butter
Salt and freshly ground black pepper




Method of Preparation (How to Cook):

Curry Mayonnaise:

01. First heat olive oil in a small saucepan with medium heat.
02. Mix onions and garlic and cook until soft, cook it for 3 to 4 minutes.
03. Now mix curry powder and cook for 2 to 3 minutes.
04. Mix water and cook a few minutes longer.
05.Remove mixture from heat and let cool.

Lobster Rolls:

01. Place curry mixture, mayonnaise and lime juice in a blender and blend till become smooth. Season with salt and pepper. Refrigerate it until ready to use.
02. Mix finely all the ingredients in a large bowl and season with salt and pepper.
03. Split the rolls and brush with olive oil or butter.
04. Grill, split-side down, until golden, about 30 to 45 seconds.
05. Fill each roll with the lobster salad and serve it immediately.

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Grilled Lobster Tails with Green Curry - Mango Dipping Sauce

Grilled Lobster Tails with Green Curry-Mango Dipping Sauce:
Need altogether 50 minutes to cook it. Just follow the recipe.













Ingredients for Green Curry-Mango Sauce:

2 table spoons canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 table spoon chopped fresh ginger
1 Serrano chili, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper


Ingredients for Grilled Lobster Tails:

1 & 1/2 pound live lobsters (8 pieces)
Olive oil
Salt and freshly ground pepper
16 skewers, soaked in cold water
Green Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
4 ounces black caviar, optional 




Method of Preparation (How to Cook):


Green Curry-Mango Sauce:

01. At first heat 2 table spoons oil in a medium saucepan over medium heat.
02. Mix onion and cook until soft, about 3 minutes. Then mix garlic, ginger, and Serrano chili and cook for 1 minute.
03. Now add the curry paste and cook for 2 minutes and add mangoes and water, stir well, and cook it for 15 to 20 minutes or until the mango is soft.
04. Remove it from heat and allow it cool for at least 5-6 minutes.
05. Transfer the mixture to a blender and mix the lime juice, cilantro, and honey and blend it on high speed until smooth and slowly add the remaining 1or 2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

Grilled Lobster Tails:
01. Now boil salted water in a large pot.
02. Add the lobsters and boil it for 12-15 minutes.
03. Preheat the grill to medium-high.
04. Drain the lobsters and put them in a bowl of ice water to stop the cooking.
05. And now drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell. Skewer each tail onto 2 skewers so that the meat lies flat.
06. Brush the tails with oil and season with salt and pepper. Grill all the tails for 2 to 3 minutes on both side or until slightly charred.
07. Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired.
08. Serve the remaining sauce in small bowls for individual dipping.

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Lobster with Brown Butter Risotto

Lobster with Brown Butter Risotto:“Lobster with Brown Butter Risotto” is a delicious food cuisine. Need 40 minutes to cook it.














Ingredients for Brown Butter Risotto with Lobster:

1 pound frozen lobster tails, thawed
4 1/2 cups reduced-sodium chicken stock
4 tablespoon butter, at room temperature
1 & 1/2 cups Arborio rice
1 cup finely chopped onion
1/2 cup brandy
1/2 cup grated Parmesan
1/4 cup chopped fresh chives
Freshly ground black pepper
Kosher salt








Method of Preparation ( How to Cook):

01. At first bring a medium saucepan of salted water to a boil over medium-high heat.
02. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white.
03. Drain, move to a cutting board, and cool for 15 minutes.
04. Using sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. And set aside.
05. Now in a medium saucepan, bring the chicken stock to a boil. Keep it hot over low heat.
06. In a saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown.
07.  Now add the onion and cook, about 3 minutes. And add the rice and stir to coat with the butter.
08. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes.
09. Add 1/2 cup of stock and stir until almost completely engrossed, about 2 minutes.
10. Continue adding the stock, 1/2 cup at a time, stirring continuously and allowing each addition of stock to absorb before adding the next.
11. Cook until the rice is tender but still firm to the bite, about 20 minutes.
12. After complete it remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 table spoons chives. Spice it with salt and pepper, to taste.
13. Transfer the risotto to a large serving bowl.
14. Place the lobster meat on top of the risotto and garnish with the remaining chives.

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Arepas With Octopus & Lobster Salad Recipe

Arepas With Octopus & Lobster Salad Recipe:
'Arepas with octopus & lobster salad' is a exclusive seafood cuisine. Total 90 minutes are needed to cook this delicious seafood. Look at below to get its recipe.












Ingredients Of Salad:

1 lobster, about 1 & 1/4 pounds
2 whole octopus, about 6 pounds each, webbing cut between the tentacles
4 carrots, roughly chopped
2 quarts red wine vinegar
4 Spanish onions, roughly chopped
1 head celery, roughly chopped
3 tble spoon black peppercorns
Handful thyme sprigs
Kosher salt
4 yellow bell peppers, roasted and peeled
1 tble spoon freshly squeezed lemon juice
1 tea spoon smoked paprika
1-2 teaspoons honey
Freshly ground black pepper
1/2 cup coarsely chopped cilantro leaves
1/2 to 1 whole habanero, seeded and finely diced


Ingredients Of Grilled Steak:

2 & 1/2 cups milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1/2 cup grated cotija cheese
1 & 1/2 cups white arepa flour.
1/2 tea spoon freshly ground black pepper1 & 1/2 tea spoon kosher salt
1 tble spoon honey
Vegetable or canola oil, for cooking



Method Of Preparation(How To Cook) - Salad:

01. Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil.
02. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. 03. Simmer until quite tender but the tentacles are still attached, about 1 hour.
04. Bring another large pot of water to a boil, salt it generously, and add the lobster.
05. Cook it for 4 minutes and transfer to a bowl of ice water to stop the cooking.
06. Puree the peppers in a blender with the lemon juice, paprika, 1-2 teaspoon honey and some salt and pepper.
07. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop roughly into bite-sized pieces.
08. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces.
09. Toss the octopus and lobster with enough of the pepper puree to coat lightly.
10. Add the cilantro and habanero and toss again just to combine.





Method Of Preparation(How To Cook) - Arepas:

01. Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
02. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes.
03. Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick).
04. Heat 2 table spoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels.
05. And slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.

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