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Lobster tails
Posted on 5/30/17 at 5:08 pm
Posted on 5/30/17 at 5:08 pm
Wife bought a box of Maine Lobster tails from Restaurant Depot a while back and am looking to do something different. I've boiled, steamed, broiled and put them on the BBQ pit.
Any suggestions? No bisque.
Was thinking about butterfly them like shrimp and deep fry them. Make a crab meat, green onion, white wine and butter sauce to top them with it. Not sure how tough they would be if I fried them?
Any suggestions? No bisque.
Was thinking about butterfly them like shrimp and deep fry them. Make a crab meat, green onion, white wine and butter sauce to top them with it. Not sure how tough they would be if I fried them?
10
Posted on 5/30/17 at 5:12 pm to tipup
They won't be tough, just fry them like shrimp though as far as how long though. A very quick fry. I'd probably use Panko too.
Posted on 5/30/17 at 5:17 pm to tipup
Lobster rolls.
Posted on 5/30/17 at 5:20 pm to Mo Jeaux
Lobster rolls or mac and cheese
Posted on 5/30/17 at 5:33 pm to tipup
I sautee them in butter garlic with spices a few minutes on each side, then remove the meat, chop it up and make a scampi type pasta with shallots
This post was edited on 5/30/17 at 5:36 pm
Posted on 5/30/17 at 5:42 pm to tipup
I've done something like this recipe a number of times. It's delicious particularly with some asparagus on the side and usually some roasted potato discs.
LINK
I've used the Kerigold herb butter for the butter and a lot of tarragon which is great with lobster. I usually toss in a little brandy or sherry just before taking out the tails. That bit of caramelization you see in the picture is so tasty.
LINK
I've used the Kerigold herb butter for the butter and a lot of tarragon which is great with lobster. I usually toss in a little brandy or sherry just before taking out the tails. That bit of caramelization you see in the picture is so tasty.
Posted on 5/30/17 at 6:10 pm to tipup
Lobster rolls
Posted on 5/30/17 at 9:47 pm to BRgetthenet
Just went down a pepin rabbit hole on YouTube
Posted on 5/30/17 at 9:59 pm to coolpapaboze
quote:I ate at Nob Hill when it was open at the MGM Grand in Las Vegas. I was sitting at the bar counter just before close and was perusing the menu which I wasn't thrilled with, but it was one of the last decent places open there that late. The bartender detailed a special of hanger steak, wild mushrooms, and a red wine demi. Hook line and sinker for me. The hanger was perfectly rare, the shiitake mushrooms were exotic and the wine was a great compliment. Not sure if I got Malbec or Zinfandel but it was one of the most memorable meals.
Michael Mina
Posted on 5/30/17 at 10:09 pm to tipup
Thaw and remove tail meat completely from shell. Season with salt & white pepper, add 4Tbs of butter to bag and sous vide at 56.5*C (133.7*F) for 15 minutes. Meanwhile, preheat grill.
After 15 minutes, remove tails from bag and grill over high heat basting with bag juice turning frequently. Grill until slightly charred. Be sure to save the bag juices and butter for basting during grilling and for dipping while you eat.
Cheers!
After 15 minutes, remove tails from bag and grill over high heat basting with bag juice turning frequently. Grill until slightly charred. Be sure to save the bag juices and butter for basting during grilling and for dipping while you eat.
Cheers!
Posted on 5/31/17 at 7:57 am to BigDropper
chop them up into chuncks and and use for bait
Posted on 5/31/17 at 9:24 am to tipup
I always top mine with crabmeat stuffing and bake them, then top with hollandIse sauce. They are always so much more tender than what I get in restaurants. The wife won't even order lobster in retaurants anymore after eating them at home.
Posted on 5/31/17 at 9:36 am to djangochained
well need to order a case from my guy soon.
Posted on 5/31/17 at 10:04 am to tipup
Boil em..
Lobster Newburg from Brennan's New Orleans Cookbook
2 cups diced, cooked lobster
1 1/2 cups of cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup sherry
2 egg yolks, beaten
In a saucepan combine lobster, cream, salt and pepper. Slowly heat to boiling point. Mix sherry and egg yolk. Blend into hot mixture, stirring constantly over low heat until thickened. Spoon into 8-ounce casseroles and sprinkle with paprika. 4 servings
This post was edited on 5/31/17 at 10:13 am
Posted on 5/31/17 at 11:42 am to coolpapaboze
quote:
Michael Mina's lobster pot pie
@ Aqua San Francisco
Hands down my favorite dish I have ever eaten.
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