Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's himalayan salt block lobster tails & sweet saffron. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is something that I have loved my entire life. They are nice and they look fantastic.
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 get started with this recipe, we have to first prepare a few components. You can cook mike's himalayan salt block lobster tails & sweet saffron using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Prepare 2 8"x 8" Himalayan Sea Salt Blocks [reuseable]
- Prepare 2 Pounds Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]
- Make ready 2 Pounds Fresh Large Sweet Sea Scallops
- Get as needed Garlic Olive Oil
- Get 1 tbsp Saffron Threads [for scallops + reserves for clarified butter]
- Get 1 tsp Fresh Ground Black Pepper
- Prepare to taste Lemon Pepper
- Make ready to taste Fresh Lemon Juice [+ wedges for garnish]
- Make ready ● For The Butter
- Make ready 2 Cubes Salted Butter
- Prepare to taste Saffron Threads [optional]
- Prepare to taste Fresh Fine Minced Garlic
- Take to taste Fresh Or Dried Chives
- Take 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.
So that’s going to wrap it up for this special food mike's himalayan salt block lobster tails & sweet saffron recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
