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Grilled Lobster Tails
Grilled Lobster Tails
There is no longer a reason to order lobster tails at fancy restaurants with this recipe that will get you the same results. Restaurants charge an arm and a leg for lobster; while grilling them yourself at home costs a fraction of the price. 4 oz tails will take about 6 minutes cooking time on the grill, with 8 oz tails taking about 10 minutes. If you don’t have a grill, lobster tails can be broiled for the same amount of time.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
- brush
Ingredients
- 2 lobster tails 4-8 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lobster Butter
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 large garlic clove minced
Instructions
- Using a sharp knife or kitchen shears, cut the top of the tail’s shell down the center. Gently pull the meat up from the shell.
- Stick a metal skewer through the bottom of the tail to prevent them from curling. Brush with olive oil and season with salt and pepper.
- Start the charcoal in the chimney starter until they are gray and pour in the grill. Place the grate on. While you are waiting for the charcoal to be ready, melt the butter in a small pot over medium low heat. Add the rest of the ingredients and cook for 1 minute. Set aside.
- Place the lobster tails cut side down directly over the charcoal. Cook for 3-5 minutes, depending on the size of your lobster tails.
- Flip the tails cut side up. Brush the tail meat with the lobster butter. Cook for another 3-5 minutes. Brush with the butter 1 more time and remove from the grill.
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
Maduros (Sweet Fried Plantains)
Maduros (Sweet Fried Plantains)
Maduros are fried sweet plantains that are commonly eaten all over Caribbean and Latin American countries. When purchasing plantains, you want ripened ones that look completely black. If they are not ripened, they will taste similar to fried potatoes and won’t be sweet. When fried, sweet plantains caramelize and taste almost dessert like.
Ingredients
- ripe plantains peeled; sliced 1” thick
- vegetable oil for frying
- sea salt
Instructions
- Slice the plantains 1” thick. Pat dry.
- Heat up a 1/4” vegetable oil in a skillet over medium heat. Add in the plantains.
- Fry the plantains for 5-6 minutes a side until browned and caramelized. Remove from the skillet and lightly season with sea salt.
