Yay! It's Friday! I just finished getting my images together from my last recipe adventure so it's time to share :) It's also time to let everyone know that this is the LAST WEEKEND TO ENTER MY GIVE AWAY and have a crack at winning either and "O" Balsamic Vinegar Sampler set or an "O" Extra Virgin Olive Oil Sampler set. Interested in winning? Check out how to enter here. I can't wait to see what the winning recipes will be and who will receive these great sampler sets. I used my Eureka Lemon Olive oil in the Stuffed Maine Tail recipe, I think the addition of the lemon really set off the spices in the King Crab cakes. Well foodies, I hope everyone out there has an awesome weekend and I'll be back early next week to announce our winners! Thanks to all of you who have already entered!
Good Thursday morning all! Hope everyone out there is having a great week. Last night I prepared King Crab Cake stuffed Maine Lobster Tails. The recipe could not be easier, and the final product was not only beautiful, but delicious. I actually adapted this recipe from one we have on Livelob.com substituting Live Maine lobsters with two of our big 12-14 oz tails, and 1/2 of the butter called for with Eureka Lemon Olive oil from my "O" sampler. I love the flavor of Butter and lemon over lobster so I figured it would be a great addition to the flavor. I was right, and I definitely recommend trying the same with your own favorite flavored oil whatever that may be! Well here is the video and the recipe, I will be back later today to share the step by step pictures!
Fill a 12 qt. pot with enough water to cover the lobster tails without spilling over. Bring water to a rolling boil and add the lobster tails. Start your timer when the water returns to a full boil. Timer should be set for 6-7 minutes. When the timer goes off, remove the lobster tails from the cooking pot, and cool under cold running water. Pre-heat oven to 350°. Using a pair of kitchen scissors, cut the lobster shell in half lengthwise. Do this by starting at the tail and cut through the bottom side all the way to the front. Flip the lobster tail over and repeat this on the top side. After the lobster tails are halved, cut a 1/4” deep slit into the length of the tail meat. Lay each lobster tail half on a lightly oiled or foil covered baking sheet and press the mini king crab cakes into the slit in the meat and covering the exposed meat on top. Place the butter and garlic in a saute, and heat until garlic becomes fragrant. Brush or spoon garlic butter/oil over the Mini King Crab cakes. Place the tray in the oven on the center rack, for approximately 10 minutes or until stuffing is golden brown. Broil for 1-2 minutes for crisper top!
Good morning all. I hope this Tuesday finds everyone well and that you all had a rocking Fourth of July. Unfortunately we had quite a bit of rain here in Chicago over the weekend, but it hardly dampened spirits and it stopped in time for there to be a real fire works show when the sun went down. All in all, it was a great long weekend!Just before that nice long weekend, I was down in the Lobster Gram Test Kitchen preparing our newest product, Pre-Marinated Flat Iron Steaks. Flat Iron Steaks are all the rage these days, but to be honest, I had never prepared one myself so I knew it was going to be a learning experience. Fortunately for me, these delicious little beauties came sealed in their own individual packs with a fantastic marinade surrounding it. The smell when these steaks hit the grill was intoxicating and I wanted to pull them right back off and start eating lol. Thankfully I found the patients to let them cook and avoid illness from undercooked beef:)They turned out tender, flavorful and everything you would want in a great steak. It was so easy, and I was so glad I didn't dry it out! Well here are some pictures from my adventures, hope you guys enjoy! I'll be back in a few days with a Crab Stuffed Lobster Tail recipe. Happy Eating Foodies!
