Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, mike's himalayan salt block lobster tails & sweet saffron. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Once lobster is done, smooth equal portions of the paste. Pink Himalayan salt block, cooking chicken thighs. I have my Himalayan Salt Block proudly displayed in my kitchen and I finally got around to using it Now, I can't stop.
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have mike's himalayan salt block lobster tails & sweet saffron using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Get 8"x 8" Himalayan Sea Salt Blocks [reuseable]
- Get Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]
- Take Fresh Large Sweet Sea Scallops
- Take Garlic Olive Oil
- Make ready Saffron Threads [for scallops + reserves for clarified butter]
- Prepare Fresh Ground Black Pepper
- Get Lemon Pepper
- Prepare Fresh Lemon Juice [+ wedges for garnish]
- Prepare ● For The Butter
- Prepare Salted Butter
- Take Saffron Threads [optional]
- Prepare Fresh Fine Minced Garlic
- Take Fresh Or Dried Chives
- Make ready Lemon Pepper
Himalayan Pink Salt hails from Pakistan's Khewra Salt Mines and is considered the World's purest salt due to its. These brightly-hued slabs of salt, mined from deep inside Himalayan mountains, are a surefire way to give your meal some punch. And using 'em can be as simple as laying down whatever food you want to add a salty note to, then serving. Himalayan salt blocks can be used to prepare and serve a variety of foods.
Steps to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
- Gradually heat up your Himalayan Salt Blocks 20 minutes on low. Then, up the heat to medium for 20 minutes. Then, increase heat to high for 20 additional minutes. This method is meant to keep your blocks from splitting or cracking for later use.
- Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks.
- Four small Rock lobsters on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Split tops and squeeze fresh lemon juice and lemon pepper over tails. Place in preheated oven at 350° for 7 to 10 minutes or until your internal temperature is 140°.
- Saffron pictured.
- Saffron seasoned Sea Scallops on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Allow scallops to cook for 2 minutes on each side. No need to bake them. Your fully heated salt blocks will be hot enough to evenly cook them.
- ● For The Clarified Butter - Using 2 bricks salted butter. Melt butter in a skillet over low heat until butter starts to foam and boil. About 7 minutes. Pour butter through a tight fine-mesh strainer [or cheesecloth] to remove any impurities or particles. Add butter back to pan and add additional salt and pepper to taste, a twist of lemon juice, fresh or dried chives, lemon pepper and saffron threads. Mix and serve piping hot.
- Scallop and lobster appetizer bowl pictured. Serve with seasoned clarified butter, fresh warmed bread and roasted garlic. Enjoy!
As they conduct heat efficiently and at high temperatures, they're ideal for baking or To use your Himalayan salt block on an electric stovetop, you'll need to install a special metal ring over the burner to hold it in place. ··· Himalayan salt blocks rock salt lamp with white wooden frame The main function of salt block: release negative ion, prevent radiation, prevent damp, purify air, improve sleep, relieve stress, refresh brain, prevent asthma, increase immunity, natural beauty. Yes, lobster tails need to be cut open for even cooking. You can use a sharp knife, or kitchen shears. Kitchen shears provide the easiest way to cut through the shells. Lobster tails are most often sold frozen, or thawed from frozen.
So that’s going to wrap it up for this special food mike's himalayan salt block lobster tails & sweet saffron recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
