Crab Stuffed Lobster Tails- New for Valentine's Day 2010!

There are few things in this world as good as a Crab Stuffed Lobster Tail.
I'm not talking about a tail that has had the meat removed, chopped, mixed into a stuffing and crammed back into the shell for presentation; I'm talking about a WHOLE Maine Lobster Tail, with additional crab stuffing on top waiting to be baked into golden deliciousness.
We finally started carrying just that, and more...Lobster Stuffed Lobster Tails.
Now, you already know how I feel about Lobster Stuffed Lobster...so needless to say, I'm really excited about this newest offering.
So excited in fact, I decided to get a four pack of crab stuffed lobster tails myself and prepared two of them over the weekend.
They were absolutely fantastic (as expected!).
I will be reordering these in the Lusting for Lobster Package for Valentine's Day.
Nothing says romance like Stuffed Lobster tails, Lobster Bisque and Creme Brulee Raspberry Cheesecake.
Especially if you can get it delivered in time for Valentine's Day for under $90.
And with that, I'll share the quick photos I snapped of these divine lobster tails.
Happy eating foodies!

Moroccan Steaks

Ok Foodies...These images were supposed to go up last Friday, but I in all my genius forgot my USB cord to my camera at home (Yay Nikki!).
So these were the images that were taken last week Thursday; Niman Ranch Sirloin Strip Steaks with Moroccan Spices and Moroccan Rice. This recipe was so fantastic, I felt silly for worrying what the cinnamon would do to the flavor of my beautiful steak :)
The rice recipe for this feast is really easy as well, and will be included at the bottom of the images. I hope everyone out there had a fantastic weekend, and I'll be back later this week with some images from the Crab Stuffed Lobster Tails I had over the weekend!










Moroccan Rice Recipe
Ingredients
1 lemon
1 tsp lemon zest
1/2 green bell pepper
1 tsp Moroccan Steak Dry Rub
Jasmine Rice

Directions:
Cut your green pepper into strips and roast in the broiler for about 10 minutes or until wilted and soft. Prepare rice according to instructions.
Cut the lemon in half, and juice into a 1 cup measuring container.
Add enough water to the lemon to create 1 cup of lemon water.
Move the rice into a skillet, and add lemon water while combining. Add the spice mixture and lemon zest. Cook until heated through, serve immediately with Moroccan Steaks.