I know that we don’t make lobster meals weekly. However, when the opportunity knocks on the door, we must be prepared to handle the work and rise to the occasion! Smile.
MY RECIPE FOR TOMORROW; Lobster al Mojo. Stay tuned!
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: ($25.99)
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
1 lb. lobster tail ($25.99)
Clean the tail with a wet paper towel. WARNING: Carefully cut the tail as needed with your kitchen shears or a butcher knife. Keep the shells for garnishing.
Carefully, remove all the meat from the shell and also, the rubbery skin, it is very tough. (Use it to make lobster stock, see my hack below.)
Now you are ready to work on your lobster recipe; you can keep the tail intact, just cut it on top to fill it with a garlic aioli sauce or cut it in half to broil it or BBQ it or finally, cut in bite pieces to make my recipe for tomorrow; Lobster al Mojo. Stay tuned!
HACK: To make lobster stock:
In a saucepan with 1 tbsp. of olive oil sauté the tough lobster skin that you remove from the lobster, the lobster shells, 1 chopped onion, 1 chopped garlic head and chopped cilantro or any other herb that you may have in your garden or fridge
Add 5 cups of water carefully, your favorite spices, simmer for about 15 minutes, wait until it cools down and strain.
Keep it in the freezer until next time when you are making seafood dish and need to use seafood stock.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.