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Receta Grilled Lobster Tails With Avocado Whipped "Cream"
by Global Cookbook

Grilled Lobster Tails With Avocado Whipped "Cream"
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Ingredientes

  • 2 tsp vegetable oil
  • 4 x rock lobster tails - (6 to 7 ounce ea) Salt to taste Freshly-grnd black pepper to taste
  • 1 sm ripe avocado
  • 3 Tbsp. freshly-squeezed lime juice
  • 2 Tbsp. very thinly-sliced onion
  • 1 med garlic clove very thinly sliced
  • 3/4 tsp grnd cumin
  • 3 Tbsp. mild extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. For the Avocado Whipped "Cream": Process avocado, lime juice, onion, garlic, cumin and extra virgin olive oil in blender or possibly mini-food processor till pureed and ingredients are velvety smooth, scraping down sides several times, about 2 min in all. Season to taste with salt and pepper. Cover and chill. Sauce can be made in advance and refrigerated up to 1 day. Bring to room temperature before serving. (Makes sufficient for 4 servings)
  2. Prepare medium-warm fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking.
  3. Slide lower blade of poultry shears between flesh of tail and top shell of lobster tail. Keeping shears in middle of shell (there's a sort of channel), cut lengthwise down entire shell leaving about 1/2 inch of flipper uncut. As you cut, you'll be slicing into about 1/2 inch of flesh as well.
  4. Holding each side of tail with flesh-side facing you, gently but surely, snap sides away from you to butterfly it. (You may need to cut flesh a little more to butterfly it without tearing, but do not cut all the way through.) Small, uncut flipper section should stay together, making butterflied tail look like a beautifully marked wigwam. Now you have a flat side which's perfect for grilling. Repeat process for other tails.
  5. Rub flesh with oil and season with salt and pepper. Place tails over glowing coals, flesh-side down. They should lie perfectly flat. Grill till flesh is golden brown, 6 to 7 min. Turn tails over and grill second side till flesh is completely opaque, another 2 to 3 min.
  6. This recipe yields 4 servings.