Sentences with phrase «cooked lobster tails»

Cut each barely cooked lobster tail into large chunks.

Not exact matches

It's the perfect choice for a special occasion dinner and our easy recipe instructions ensure that both the filet and lobster tail are perfectly cooked and full of flavor.

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

Transfer lobsters to a rimmed baking sheet and let cool (we cooked our live lobster first, and then did the tails in a second batch) 2) Crack lobster shells, pick meat from tail and claws, and cut into 1 / 2 - inch pieces.

Add the frozen lobster tails, seafood stock, bring to a boil, reduce to a simmer, and cook for 10 - 12 minutes.

I have had a bee in my bonnet about butter poaching a lobster tail ever since I saw them cook one on Hells Kitchen.

If you're in the San Diego North County area and have a hankering for a perfectly cooked piece of prime beef, an amply portioned pork chop, a succulent lobster tail, classic steakhouse sides and other elevated victuals amid an energetic atmosphere, count on Fleming's La Jolla to make your outing a resounding success.

Insert a metal skewer down the lobster tail so the tail remains straight when cooking.

Cook until the meat is opaque and white or to about 135 degrees F. Remove the lobster tails from the grill and serve with more compound butter and lemon wedges.

Add lobster tail and cook until the shell curls and the lobster meat turns white, 8 to 10 minutes.

In today's video we are gilling Lobster Tails with a garlic butter sauce on the Pit Barrel Cooker.

To prepare the filling, you'll simply grill lobster tails, then combine the sweet lobster meat with tomatoes, green onions, and Herdez ® Red Guajillo Chile Mexican Cooking Sauce.

Just before it starts to smoke, add the lobster tails, turn the heat down to medium and cook for 1 minute, undisturbed.

The only tricky thing about grilling lobsters is that the tail meat cooks much quicker than the claws.

We showed up on lobster night and the lobster tail was cooked to perfection and the price was unbeatable.

If you have long wooden skewers, soak them in water and poke a skewer into each lobster tail to keep it from curling under the broiler and so the tails will cook evenly.