How To make Lobster Dome
1/4 lb New potatoes; quartered and
-blanched 1/4 lb Haricot vert; blanched
1/4 c Italian plum tomatoes; peel
,seed and chop Salt and pepper Lobster meat from 1 pound -live lobster tails split 3/4 c Lobster American Sauce
1/2 c Onion marmalade
1 tb Chives; chopped plus garnish
2 tb Assorted frsh herbs; chopped
Drizzle of truffle oil 1 Sheet frozen puff pastry
1 Egg; slightly beaten with
-1 ts water Essence Prehat oven to 425 degrees F. Season potatoes, green beans and tomatoes with salt and pepper. Invert bowl over the pastry and cut around for the top of the dome. In a bowl, layer potatoes, green beans, tomatoes and lobster meat. Pour the American sauce over top. Lay the marmalade over the sauce. Sprinkle the chives and fresh herbs over the marmalade. Drizzle with truffle oil. Lay the puff pastry over the bowl. Brush the pastry with the egg wash. Bake in the oven for 10-15 minutes, or until golden and heated through. Garnish the chives, truffle oil, and Essence. Source: Essence of Emeril, #2329, TVFN formatted by Lisa Crawford, 4/29/96 -----
How To make Lobster Dome's Videos
Roccbox Does Lobster Tails!
Geoff from the Roccbox team gets in front of the camera for the first time to bring you this video of him showcasing his culinary skills, lobster tails are on the menu and they look delicious!
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Grilled LOBSTER TAIL with Seasoned Butter for LOBSTER Rolls
Nothing is better than GRILLING LOBSTER over hot charcoal. Yes I admit it! Boiling lobster is not even close to this cook today. Using my weber kettle grill I show you how to perfectly grill a lobster tail that is not only delicious but impressive to show family and friends. Also an amazingly simple seasoned butter to go with it.
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HOW TO GRILL FLORIDA LOBSTER
1 - Sear the lobster
2 - Grill @ (425°F / 218°C) Indirect
3 - Baste with Season Butter every 5min.
4 - Baste with Grilled lemon
5 - Once it reaches 140°F/60°C take it off
6 - Tag me on a picture (instagram @sveverything)
Seasoned Butter Recipe
1 Stick Room Temp Butter
1 tsp Smoked Paprika
1 tsp Chilli Powder
1 tsp Granulated Garlic
1 tsp Cajon Seasoning
* Lobster Tails by Grand Western Steaks
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#Lobster #LobsterTail #LobsterRoll
Lobster Tails On The Blackstone Griddle | Griddle Recipes
This Is how to make lobster tails on the Blackstone griddle. Very easy dinner recipe and it only took five minutes to cook. Could also make this a low carb meal by adding some asparagus! Total prep time and cook was about 25 minutes. Very similar to Lobster tails on the grill too. Put them on and steam them with a little water then cover it and it’s all good. The butter combo was the real star of the show today. I would recommend this butter mix with Shrimp or crab as well. The best lobster tail recipe I’ve made!
2- 10oz lobster tails
1 stick unsalted butter
1 tsp garlic powder
1 tsp paprika
1 tsp fresh parsley
1 tsp thyme
Salt and pepper to taste
Juice from 1 lemon wedge
Mix good and keep on the griddle to stay warm
The Creamiest Lobster Pasta | Cookin' Somethin' w/ Matty Matheson
WE’RE GOING ALL THE WAY TO CREAM TOWN WITH LOBSTER PASTA FROM MY RESTAURANT PRIME SEAFOOD PALACE IT’S LIKE YOU’RE THERE BUT YOU’RE NOT BUT YOU CAN BE! YOUR FINGERS ARE THE BEST KITCHEN UTENSIL YOULL SEE ON THIS EPISODE OF COOKIN’ SOMETHIN’
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INGREDIENTS
2 whole lobsters, cooked and shells reserved
1 fennel bulb, with fronds
2 celery ribs
1 shallot
2 garlic cloves
500 grams of lobster stock
35% heavy cream
Dry vermouth
Pinch of black peppercorns
Pinch of fennel seed
2 fresh bay leaves
Sprig of fresh tarragon
Butter
1 lemon
Oil
Parmesan, grated
COOKING METHOD
1. Over medium heat, sweat fennel, celery, shallot, garlic, and dry spices together in butter.
2. Add in half of the vermouth, and cook to au sec.
3. Add in the roasted shells and the stock. Bring the stock down by half. Strain through a fine strainer. Season with salt and lemon juice to taste.
4. Tear the brioche bun into pieces and blend in a food processor until a breadcrumb consistency.
5. Add butter and oil to a separate pan. Add breadcrumbs to the buttered oil along with a couple of garlic cloves. Once crispy, remove from the oil and place on a paper towel. Season with salt and toss together.
6. Cut lobsters into little pieces. Add spaghetti to boiling salted water.
7. Add the stock and 35% cream to a pan and a splash of the vermouth to reinforce the flavor. Simmer on low. Reduce the cream by half.
8. Add the pasta to the pan and let it thicken. To the pasta, add couple knobs of butter and lobster tails. Toss to incorporate. Add in the citrus peel to steep.
9. Turn the heat off and toss together.
10. Add pasta and lobster to a plate/bowl. Top with grated parmesan and toasted bread crumbs.
Grill Dome Lobster Bake
Created on July 29, 2010 using FlipShare.
WAGYU TOMAHAWK steak and GRILLED LOBSTER TAILS - SURF n TURF in the FL Keys!
Today we do something different! We get out of the house and go to an awesome adventure in the beautiful FL Keys to get some fresh lobsters to cook with an amazing Tomahawk Steak! This cook brought a smile to everyone that ate it and it was really amazing!
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Cups & Boards:
-----------------------------------------------
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* MAIL TIME Want to send something?
P. O. Box 960808 - Miami, FL 33296
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HOW TO GRILL TOMAHAWK AND LOBSTER CAMPING
Tomahawk Steak: Sear Steak first than cook indirect at (275°F/135°C) until internal temp is 135°F/57°C
Lobster: Cook indirect heat until internal temp is 140°F/60°C finish with 30 second sear.
IMPORTANT baste both with butter ever 5 minutes.
* Garlic Butter *
8 tbsp Salted Butter
1 tbsp Minced Garlic
1 tsp sugar
1 tbsp Smoked Paprika
* Awesome meat by Grand Western Steaks
Their Website:
Use Code SVE for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* Best Weber Accessory (Slow n Sear)
* My Wireless Smart Thermometer
MEATER:
* My Knives *
Everyday Knives:
Chef Knives:
Strong Knives:
Fancy Knives:
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal:
* OFTEN USED EQUIPMENT *
Thermometer:
Cast Iron Plates:
My Salt:
Flamethrower:
Mini Food Processor:
Steak Cast Iron Plates:
BBQ Large Tongs:
Burger Mold:
Tongs Tweezers:
Food Grade Gloves:
* BBQ Equipment *
My Stove:
Charcoal:
Fire Starter:
Smoke Gun:
Smoke Dome:
Smoker:
Wood Pellets:
Weber Grill:
Red Grill:
Slow N Sear:
Heat Resistant Glove:
Otto Grill:
* Sous Vide Equipment *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Container:
Sous Vide Container Cover:
Cheap Suction Sealer:
Suction Bags:
Bag Holder:
Mini Weight:
Grate Inside Container: (mine is 10x15)
Steak Rack System: (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
**************************************************
* VIDEO EQUIPMENT *
Main Camera:
2nd Camera:
Slow Motion Camera:
Drone:
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Camping #Steak #Lobster