How to Make Lobster Tails Steamed in Beer | Allrecipes.com
Get the recipe @
Watch how to create an impressive, elegant dish of lobster tails. This recipe couldn't be easier—and uses only two ingredients. When you feel like splurging, this easy lobster recipe will impress your friends and family. Mmm!
Facebook
Twitter
@Allrecipesvideo
Pinterest
Deviled Lobster Tails with Michael's Home Cooking
Seafood dish for two, I served mine with couscous. Deviled Lobster is a great meal for a special occasion.
I got this from a Pillsbury Cookbook and it was good but I should have cooked the lobster just a bit longer as it was slightly underdone.
Ingredients:
Two 10 ounce lobster tails
1 Tablespoon table salt in 2 quarts of water
1 Tablespoon butter
2 green onions, sliced
1 Tablespoon all purpose flour
3/4 cup heavy cream
1 teaspoon dry mustard
1/4 teaspoon table salt
2 Tablespoons cocktail sauce
1 teaspoon worcestershire sauce
1/2 teaspoon hot sauce
1/4 cup bread crumbs
2 Tablespoons melted butter
Heat 2 quarts of water to boiling, then add 1 Tablespoon table salt.
Add your lobster tails and cook till almost done.
I cooked mine 5 minutes and wish that I had cooked them 8 minutes.
Remove the lobster tails and put into cold water to stop cooking, remove from ice water after 4 or 5 minutes and set aside.
Put a small pot over medium heat, melt 1 Tablespoon butter and add the 2 green onions, sliced and cook the green onions for one minute.
Add your 1 Tablespoon flour and cook for one minute.
Add your heavy cream and when it comes up to a slow boil, cook for one minute.
Add 1 teaspoon dry mustard
Add 1/4 teaspoon table salt
Add 2 Tablespoons cocktail sauce
Add 1 teaspoon Worcestershire Sauce
Add 1/2 to 1 teaspoon hot sauce
Turn off the heat and allow to sit while you cut up your lobster meat.
Add your lobster meat to your sauce.
Fill your lobster tails and place into baking dish
Add 2 Tablespoons melted butter to 1/4 cup breadcrumbs.
Top your lobster tails with breadcrumbs
I baked mine till the breadcrumbs started getting brown... 8 minutes @ 450F
I wish I would have baked them @ 375F instead to warm them through a bit longer.
They were warm but not hot out of the oven, it would have taken longer that way to crisp the breadcrumbs with the lower oven temperature. Or heat up the sauce with the lobster meat quickly before filling the lobster shells. A sprinkle of paprika would be nice on them as well.
I will make this again, it was really good!
This was the first time I made this and thank you for watching!
Explore My Video Recipes
Here is a list of my videos in categories:
Follow me on Twitter
Follow me on Pinterest:
I usually upload a new video on Saturday mornings, if you subscribe you can keep up with my new videos. You can also set up email notifications when subscribing.
Music from:
Song used: Sovereign
Link to song:
Link for permission:
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
Subscribe to #discoveryplus to stream more of #GuysBigBite:
Get the recipe ▶
Subscribe to Food Network ▶
We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GuyFieri #GuysBigBite #FoodNetwork #BakedCrabcakes #OldBayRemoulade
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network