BLUEGILL
01-12-2006, 09:39 PM
This was a recipe I used on a couple lobsters that turned out really good.
Ingredients
lobster tails split in half still in the shell
1 tablespoon Madras curry
1/4 cup honey or Karo corn syrup
juice of one FRESH lime medium sized
fresh basil chiffanade ( very finely sliced leaves)
salt and pepper (Fresh cracked pepper and Kosher salt is the best)
Mix up all the ingredients for the marinade, check the taste, add more of this or that to your liking. If the limes aren't super juicy or they are small , add two.
Something new I tried this time was to blanch the lobsters first in fresh water with a touch of rice wine vinegar. You can use any vinegar but thats what I had and I knew it would go well with the flavors I was looking for.
The blanching part was really nice because i was able to extract the meat perfectly and it was still rare in the center. Just bring enough water to fully cover the split lobster tails to a boil and add about 2 tablespoons of vinegar. Place the lobsters in the water until the meat turns just fully white, remove them and place them into an ice bath to stop the cooking. Remove the meat from the shell.
I then just quickly marinaded the meat in the above curry mixture and put them into a 400 degree oven, I rebasted them once and just cooked them until they were done. It's best just a shade past medium rare so the lobster doesn't dry out , but just cooked thru is good as well. You can also put a little of the cooked left-over juices back over the meat after it's done as well and garnish with a little more fresh basil. This will work with any lobster, spiney, Maine, Slipper, it's all good.
Jeff Bonisa
San Clemente, CA.
Ingredients
lobster tails split in half still in the shell
1 tablespoon Madras curry
1/4 cup honey or Karo corn syrup
juice of one FRESH lime medium sized
fresh basil chiffanade ( very finely sliced leaves)
salt and pepper (Fresh cracked pepper and Kosher salt is the best)
Mix up all the ingredients for the marinade, check the taste, add more of this or that to your liking. If the limes aren't super juicy or they are small , add two.
Something new I tried this time was to blanch the lobsters first in fresh water with a touch of rice wine vinegar. You can use any vinegar but thats what I had and I knew it would go well with the flavors I was looking for.
The blanching part was really nice because i was able to extract the meat perfectly and it was still rare in the center. Just bring enough water to fully cover the split lobster tails to a boil and add about 2 tablespoons of vinegar. Place the lobsters in the water until the meat turns just fully white, remove them and place them into an ice bath to stop the cooking. Remove the meat from the shell.
I then just quickly marinaded the meat in the above curry mixture and put them into a 400 degree oven, I rebasted them once and just cooked them until they were done. It's best just a shade past medium rare so the lobster doesn't dry out , but just cooked thru is good as well. You can also put a little of the cooked left-over juices back over the meat after it's done as well and garnish with a little more fresh basil. This will work with any lobster, spiney, Maine, Slipper, it's all good.
Jeff Bonisa
San Clemente, CA.