Showing posts with label Lobster Gram Lobster Tails. Show all posts
Showing posts with label Lobster Gram Lobster Tails. Show all posts
Monday, December 6, 2010
Tutorial Tuesday- Making Lobster Tails As Seen on TV
Dan "The Lobster Man" Zawacki is here with another great tutorial on how to prepare beautifully butterflied and baked Maine Lobster tails in the comfort of your own home.
Wednesday, June 2, 2010
Monday, May 10, 2010
BBQ Bison Steaks and Crab Stuffed Lobster Tails for Mother's Day from Lobster Gram!
Good Monday morning foodies! I hope everyone had a relaxing weekend. For all of you Moms out there...I hope you enjoyed Mother's Day.
As I myself am not a Mom, nor do I ever plan to be, this weekend was all about my Mom.
Unfortunately she had to work both Saturday and Sunday, but that gave me plenty of time to get everything prepared for our late lunch/early dinner on Sunday.
Because Mother's Day is such a special occasion in my family (my Mother raised both my sister and I single handed) I decided nothing less than a great Surf & Turf feast would do the trick.
But I'm not just talking any Surf & Turf...it had to be unique. As unique as my Mom is, if that's even possible.
The answer came to me Friday...
Crab Stuffed Maine Lobster Tails and Bison Steaks with my (now) famous homemade Hot & Sweet BBQ Sauce (heh, it's kinda like me :).
Extra Surf & Exotic Large Game Turf...that sounds like a meal worthy of the strong willed woman who raised me.
So it began on Saturday. I had to prepare the BBQ Sauce for the Recipe. I didn't take any pictures of this process, but BBQ sauce really isn't that photogenic to begin with. Oh well.
So in lieu of pictures...here is the recipe to my very best BBQ Sauce. I hope you enjoy it.
Nikki's Hot & Sweet BBQ Sauce
Ingredients
1/2 cup 18 Year old traditional Balsamic Vinegar
1/2 cup Pear & Cinnamon Balsamic Vinegar
1 cup dry red wine
2 cups ketchup
2/3 cup brown sugar
4 tbs minced fresh garlic
2 tsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Spicy Apple Cinnamon Ginger Mustard
1 tsp. salt
1 tsp. fresh ground black pepper
Hot sauce to taste (I use regular Louisiana Hot Sauce)
Directions:
Place all ingredients together in a medium cooking pot and bring to a boil while stirring occasionally. Reduce mixture until about half. Once sauce is sufficiently thickened, allow it to cool and jar it immediately. Allow to sit overnight for maximum flavors.
So...here are the pictures from my weekend of food. I also had a chance to swing into my favorite vendor's location on Saturday and pick up some tasty treats for myself.
Happy Eating foodies!
Raspberry Cheesecake Heart with Chocolate Decoration
Mini Chocolate Mousse Heart Cakes
Plain NY Cheesecake
NEW- Petite Fours
Giant Strawberry dipped in three types of chocolate.
Mom's Surf & Turf Feast for Mother's Day 2010
Crab Stuffed Maine Lobster Tails from Lobster Gram
Home Made Berry Cobbler
As I myself am not a Mom, nor do I ever plan to be, this weekend was all about my Mom.
Unfortunately she had to work both Saturday and Sunday, but that gave me plenty of time to get everything prepared for our late lunch/early dinner on Sunday.
Because Mother's Day is such a special occasion in my family (my Mother raised both my sister and I single handed) I decided nothing less than a great Surf & Turf feast would do the trick.
But I'm not just talking any Surf & Turf...it had to be unique. As unique as my Mom is, if that's even possible.
The answer came to me Friday...
Crab Stuffed Maine Lobster Tails and Bison Steaks with my (now) famous homemade Hot & Sweet BBQ Sauce (heh, it's kinda like me :).
Extra Surf & Exotic Large Game Turf...that sounds like a meal worthy of the strong willed woman who raised me.
So it began on Saturday. I had to prepare the BBQ Sauce for the Recipe. I didn't take any pictures of this process, but BBQ sauce really isn't that photogenic to begin with. Oh well.
So in lieu of pictures...here is the recipe to my very best BBQ Sauce. I hope you enjoy it.
Nikki's Hot & Sweet BBQ Sauce
Ingredients
1/2 cup 18 Year old traditional Balsamic Vinegar
1/2 cup Pear & Cinnamon Balsamic Vinegar
1 cup dry red wine
2 cups ketchup
2/3 cup brown sugar
4 tbs minced fresh garlic
2 tsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
2 Tbsp. Spicy Apple Cinnamon Ginger Mustard
1 tsp. salt
1 tsp. fresh ground black pepper
Hot sauce to taste (I use regular Louisiana Hot Sauce)
Directions:
Place all ingredients together in a medium cooking pot and bring to a boil while stirring occasionally. Reduce mixture until about half. Once sauce is sufficiently thickened, allow it to cool and jar it immediately. Allow to sit overnight for maximum flavors.
So...here are the pictures from my weekend of food. I also had a chance to swing into my favorite vendor's location on Saturday and pick up some tasty treats for myself.
Happy Eating foodies!
Raspberry Cheesecake Heart with Chocolate Decoration
Mini Chocolate Mousse Heart Cakes
Plain NY Cheesecake
NEW- Petite Fours
Giant Strawberry dipped in three types of chocolate. Mom's Surf & Turf Feast for Mother's Day 2010
Crab Stuffed Maine Lobster Tails from Lobster Gram
Home Made Berry CobblerMonday, June 8, 2009
Images from Broiled Maine Lobster Tails Au Gratin
And here are some of the images from my Maine Lobster Tails Au Gratin Recipe. If you want to see all of them, you can by visiting my Flickr photo stream! Happy eating Foodies!
Thursday, April 30, 2009
North Australian, West Australian, Brazilian & Maine Lobster Tails in the Lobster Gram Test Kitchen
And here is the video we shot this afternoon while preparing the exotic lobster tails. Take a look at how different the lobster tails look before they are cooked, and how even though they all cook up red, you can clearly see the difference in the color of the shell. No matter the shell, color or species...these lobster tails were all tasty. Enjoy the video foodies! I have some great pictures to share with you guys tomorrow. Happy eating & viewing!
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