Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, mike's himalayan salt block lobster tails & sweet saffron. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is something which I have loved my entire life.
Once lobster is done, smooth equal portions of the paste. I have my Himalayan Salt Block proudly displayed in my kitchen and I finally got around to using it Now, I can't stop. Find great values for Himalayan Salt Block Scallops with Honey-Peppercorn Glaze at Sur La Table and other products from Sur La Table. Отмена. Месяц бесплатно.
To begin with this recipe, we must first prepare a few ingredients. You can have mike's himalayan salt block lobster tails & sweet saffron using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Take 2 8"x 8" Himalayan Sea Salt Blocks [reuseable]
- Take 2 Pounds Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]
- Make ready 2 Pounds Fresh Large Sweet Sea Scallops
- Make ready as needed Garlic Olive Oil
- Get 1 tbsp Saffron Threads [for scallops + reserves for clarified butter]
- Make ready 1 tsp Fresh Ground Black Pepper
- Prepare to taste Lemon Pepper
- Prepare to taste Fresh Lemon Juice [+ wedges for garnish]
- Make ready ● For The Butter
- Make ready 2 Cubes Salted Butter
- Make ready to taste Saffron Threads [optional]
- Make ready to taste Fresh Fine Minced Garlic
- Make ready to taste Fresh Or Dried Chives
- Make ready to taste Lemon Pepper
Himalayan salt blocks can be used to prepare and serve a variety of foods. As they conduct heat efficiently and at high temperatures, they're ideal for baking or To use your Himalayan salt block on an electric stovetop, you'll need to install a special metal ring over the burner to hold it in place. Similarly, Himalayan Salt blocks or plates are being used to serve food and even as substitutes for pans to cook food in. This block is also referred to as Grilling & Serving Salt Plates.
Steps to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Gradually heat up your Himalayan Salt Blocks 20 minutes on low. Then, up the heat to medium for 20 minutes. Then, increase heat to high for 20 additional minutes. This method is meant to keep your blocks from splitting or cracking for later use.
- Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks.
- Four small Rock lobsters on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Split tops and squeeze fresh lemon juice and lemon pepper over tails. Place in preheated oven at 350° for 7 to 10 minutes or until your internal temperature is 140°.
- Saffron pictured.
- Saffron seasoned Sea Scallops on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Allow scallops to cook for 2 minutes on each side. No need to bake them. Your fully heated salt blocks will be hot enough to evenly cook them.
- ● For The Clarified Butter - Using 2 bricks salted butter. Melt butter in a skillet over low heat until butter starts to foam and boil. About 7 minutes. Pour butter through a tight fine-mesh strainer [or cheesecloth] to remove any impurities or particles. Add butter back to pan and add additional salt and pepper to taste, a twist of lemon juice, fresh or dried chives, lemon pepper and saffron threads. Mix and serve piping hot.
- Scallop and lobster appetizer bowl pictured. Serve with seasoned clarified butter, fresh warmed bread and roasted garlic. Enjoy!
Himalayan Pink Salt hails from Pakistan's Khewra Salt Mines and is considered the World's purest salt due to its. Yes, lobster tails need to be cut open for even cooking. You can use a sharp knife, or kitchen shears. Kitchen shears provide the easiest way to cut through the shells. Lobster tails are most often sold frozen, or thawed from frozen.
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