Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mike's himalayan salt block lobster tails & sweet saffron. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Get Fresh Lobster Tails Shipped To Your Door. Great recipe for Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron. One of the world's most expensive spices!
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook mike's himalayan salt block lobster tails & sweet saffron using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Make ready 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
- Make ready 1 tbsp Saffron Threads [for scallops + reserves for clarified butter]
- Prepare 1 tsp Fresh Ground Black Pepper
- Prepare to taste Lemon Pepper
- Prepare to taste Fresh Lemon Juice [+ wedges for garnish]
- Prepare ● For The Butter
- Make ready 2 Cubes Salted Butter
- Get to taste Saffron Threads [optional]
- Get to taste Fresh Fine Minced Garlic
- Get to taste Fresh Or Dried Chives
- Prepare to taste Lemon Pepper
They're excelent with fresh seafood but, raw. One of the world's most expensive spices! It's SO worth the price paid! Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen!
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!
They're excelent with fresh seafood but, raw. Himalayan salt is rich in trace minerals, which adds to the depth of flavor your foods will achieve when cooked, chilled, or simply presented on the plate. Himalayan salt plates have naturally low moisture content, which allows the plate to be heated or chilled to extreme temperatures. Our delicious Himalayan Salt Grilled Lobster Tail recipe is a gourmet treat for special occasions such as Christmas, Birthdays, Anniversaries and any occasion you want to serve a special dish with a unique & fabulous presentation! Seared Salt Block Tuna with Citrus, Chile, and Herb Salad;.
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