Add the tangerine zest and juice and salt. After the butter has melted, skim off all the foam. In a small saucepan over very low heat on the stove, melt the butter. Thinking of something different this holiday season, then I encourage you to check out this delightful grilled lobster tail recipe from Jamie Purviance. Grilled lobster meat is some of the best I’ve ever had, so much so I don’t always wait for a special occasion to enjoy them. Lobster meat is rich and decadent and introducing the grill to the cooking process adds even more flavor. By working with just the tail, a pair of kitchen shears can cut the tail several different ways allowing dinner guests to immediately feast with only a knife and fork. While I agree it can be finicky trying to snatch lobster meat from a claw with butter drenched hands and an appetite clamoring for more, I’ve found it best to do all of my shell prep before grilling. Plus, the tail is all meat, so there is much less to worry about in terms of preparation. These will almost always be frozen and are roughly the price of a good steak. The easiest way to make lobster more affordable is by just buying the tail. While the critiques may be valid, let’s take them away and better yet, take our lobster to the grill. What everyone does agree with is how good they are. When I talk about eating lobster with friends, I get two immediate negative responses: they are expensive, and they take effort to eat.
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