
Photo & recipes courtesy of the Florida Department of Agriculture and Consumer Services
Apparently Florida lobster prices are dipping low. That's bad news for fisherman, but good news for consumers. Help the fishermen! Try some! I am ready for some more of this delicious treat soon (I hope!). Big Daddy grilled our lobsters plain. We just dipped them in a little melted butter while we ate them. It was so good, even served plain like that. The following recipies a few more basic flavors I think will make it even better.
Steamed:
Ingredients
2 1-pound whole uncooked Florida lobsters, fresh or frozen
3 tablespoons salt
clarified butter
Preparation
Thaw lobsters if frozen. In a 6-quart saucepan, bring 3 quarts of water and salt to a boil. Place lobsters in boiling water; cover and return to boiling point. Reduce heat; simmer 12-15 minutes. Larger lobsters will take a little more cooking time. Drain; rinse with cold water for 1-2 minutes. Split and clean lobsters. Serve with clarified butter.
Yield
2 servings
Nutritional Value Per Serving
Calories 210, Calories From Fat 30, Total Fat 4g, Saturated Fat 0g, Cholesterol 285mg, Total Carbohydrate 2g, Protein 43g
Grilled:
Ingredients
Amount Ingredient
1/2 cup butter, softened
1/4 cup olive oil
2 large Florida shallots, peeled and quartered
4 large Florida garlic cloves, peeled and halved
1 teaspoon cayenne pepper
salt
black pepper, freshly ground
4 whole Florida spiny lobster, split in half lengthwise
Preparation
Combine first 6 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each lobster tail. In a small saucepan melt remaining seasoned butter; keep warm. Grill lobster tails, shell side down, 6 minutes. Turn over and grill until meat is just opaque in center, about 2 minutes. Serve with melted butter.
Yield
4 servings
Nutritional Value Per Serving
Calories 210, Calories From Fat 30, Total Fat 4g, Saturated Fat 0g, Trans Fatty Acid 0, Cholesterol 285mg, Total Carbohydrates 3g, Protein 43g, Omega 3 Fatty Acid 0.45g
No comments:
Post a Comment