The Vix Chef Tiny Laird 2017-12-19 07:41:03
WITH CRISPY POTATOES AND GRILLED ASPARAGUS Ingredients: • Lobster shell • Juice of 2 lemons • 1/2 cup butter, softened • 1 shallot, peeled, quartered • 1 garlic clove peeled and halved • Kosher salt and pepper • 2 teaspoons olive oil • 8oz lobster tail, shell off • 6 fingerling potatoes • 4 medium asparagus spears • Dash rosemary • Lemon wedge Method: Melted Butter - Combine first 5 ingredients in skillet and simmer with fire at med heat for 30 minutes. Grilled Lobster – Season with salt pepper, spread 1 teaspoon olive oil over lobster tail. Grill lobster tail for 6 minutes. Turn over and grill until meat is just opaque in center (2 minutes). Serve with melted butter and lemon wedge. Crispy Potatoes – Cut fingerlings in half and pan roast with a pinch of rosemary, salt and pepper to taste. Asparagus – Boil for 3-4 minutes then pan sear in saucepan with olive oil, add salt and pepper to taste.
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