Sentences with phrase «tail meat cooks»

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

Not exact matches

When preparing a whole tenderloin for roasting, Bob explained that it's important to trim the «silver» skin (connective tissue) from the surface of the meat (it's tough and will not tenderize with cooking) and tuck the «tail» (the thinner, tapered end) under the tenderloin to create a roast of even thickness.

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.

They're made Michoacán - style, which is to say 14 nose - to - curlicue - tail pig parts cooked in lard till the meat melts together and develops a nice caramelized chew.

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.

Turn and grill until shells are lightly charred and meat is cooked through (tail meat will look opaque and be firm), about 3 minutes.

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

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.

Barber takes issue with the fact that «nose to tail» cooking is highly regarded when it comes to meat, and yet the concept rarely applies to vegetables.