Recipes

How to Cook Lobster Tails

For Frozen Lobster Tails. Let the frozen lobster tails thaw out in the refrigerator 24 hours before cooking. A faster thaw can be achieved by placing them in a plastic bag and immersing them in water while in the refrigerator for a few hours.

The best cooking way is to steam cook them. Steaming them will curl the tails so before steaming, run a wooden skewer through them to prevent that.
Bring 1 quart of water to a full boil.
Place up to 4 average size tails in top steam colander and cover the pot. Lobster will turn red and the flesh becomes white.
Allow to steam 1 and 1/2 minutes per ounce . Once cooked, take the steam colander to the sink and run cold water over them to stop the cooking.

Another simple way to cook the lobster tail is to split the shell down the top, pull the meat most of the way out of the shell and let it lay it on top of the shell. Place it in a pan with a little water and cover the pan. Cook on a medium high heat until the meat turns white, then baste with butter and season with salt and pepper. Avoid the temptation to overcook it. Long cooking toughens the lobster so cook only until the meat is thoroughly heated.

Serve each person some melted butter in a small cup plus some lemon wedges.
If just broiling lobster without any boiling, allow 5 to 6 minutes per pound.

1/4 cup fresh orange juice
2 tablespoons balsamic vinegar
1 teaspoon grainy or Dijon mustard
1 tablespoon olive oil
1 teaspoon finely minced shallot
1 small clove garlic, minced
2 teaspoons each finely chopped parsley,
basil and mint
1/8 teaspoon salt
Freshly ground black pepper to taste
1-1/4 pounds salmon fillet

Instructions
Place the orange juice, vinegar, mustard, oil, shallot, garlic, herbs, salt and pepper in a jar. Close lid and shake well to blend.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish.
Bake in a preheated 450-degree F. oven 12 minutes per inch of thickness, or until cooked through.
Spoon the remaining vinaigrette over each serving of fish.

Yield: 4 servings

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Instructions
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells.
Heat oil in a 6 to 8-quart stockpot.Saut* the shallot, garlic and thyme to create a base flavor.
Add the mussels & give them a good toss.
Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape.

Serve with plenty of grilled garlic bread to sop up the broth.

Yield: 4 servings

4 Mahi Fillets 6-8 oz

Marinade:
1/4 cup Soy Sauce
1/4 cup Sweet Sake
1 Tbsp Vegetable Oil
1 Tbsp Fresh Lime Juice
1 Tbsp Chopped Fresh Mint
1 tsp Minced Jalepeno
1/4 tsp Salt

Marinate in Refrigerator 30 mins
Grill over Direct High Heat until tests done.
Turn Halfway Through Cooking Time (8-10 mins)
Serve With Salsa

MANGO SALSA
1 Lg Ripe Mango
1/4 cup Finely Chopped Red Onion
1 Tbsp Vegetable Oil
1 Tbsp Brown Sugar
1 tsp Fresh Grated Ginger
1 tsp Minced Garlic

Peel Mango, Dice into 1/4 in. Pieces
Mix with remaining ingredients, cover, refrigerate.

1/2 c Bread crumbs
1/4 c Parmesan cheese
2 Tbls Fresh Parsley, chopped
1 clove garlic, minced
1/4 c melted butter
3/4 pound Scallops
salt and pepper to taste

Instructions
Rinse scallops very well under cold water then marinade in milk for 20 minutes.
Remove from milk and allow excess milk to drain.
Then in a seperate bowl place scallops into melted butter and coat well.
Place breadcrumbs, cheese, parsley, garlic, salt and pepper into another bowl and add scallops to coat evenly.
Place scallops into a baking dish and pour remainder butter over all.
Bake 325 degree for 25 minutes.
Serve.

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