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Cooking with Rebecca Bent

Tuesday, August 30, 2011

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

I posted this recipe a few years ago via a video, which went missing. So I am posting this delicious and popular recipe again with the written recipe. Enjoy!

I know what you are thinking...tequila and lobster? Trust me it's beyond delicious! If you don't have a grill, these lobster tails can also be prepared in a large skillet. Use the same preparation and cooking time over medium high heat. If the skewers are too long for the skillet, cut them down so they fit. The skewers make it nice because you can pick them up and it forces the lobster meat to cook straight versus curling up. And this recipe also works with: scallops, shrimp, fish, clams, crawfish, really any kind of seafood!


Grilled Tequila Lobster Tails
The marinade below is enough for three 1 to 1½ pound lobster tails

Remove the lobster meat from the tail, to do that insert kitchen scissors down the back of the tail and cut out the underside. Do this carefully as the lobster shell is very tough. Once the underside is cut out, carefully open the shell to release the meat. Jiggle the meat out so that it remains in tact. In other words, don't pull because you want it to come out in one piece.

Once you remove the entire piece of the tail, butterfly the lobster tail and remove the vein. Slice the lobster tail down the middle and place both sides of the tail on a bamboo or metal skewer*.

Once the tail is on the skewers, generously drizzle it with the grilling tequila marinade (the recipe is below). Grill the lobster over medium high heat for 2 minutes per side. Make sure to baste it while grilling. Serve immediately.

Grilling Tequila Marinade
2 tablespoons melted butter
¼ cup chopped fresh cilantro leaves
½ teaspoon of minced roasted garlic
½ lime squeezed for juice
¼ cup Tequila

Combine the butter, cilantro, garlic, lime juice and tequila together and whisk until well combined. This marinade is enough for three 1 to 1½ pound lobster tails.


*it is always good to soak your bamboo skewers for 20 minutes before grilling.


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Monday, August 15, 2011

Beer Soaked Scallops Wrapped in Bacon


This is the perfect appetizer when you want to impress your friends. And if you are preparing this for a romantic meal, maybe try fancy white wine instead of beer, though I got to tell you, beer works beautifully! If you aren't a fan of pale ale, don't worry, just pick another beer that's light and not bitter.

Beer Soaked Scallops Wrapped in Bacon
makes 12 scallops wrapped in bacon

1/2 cup of your favorite pale ale
Dozen Sea Scallops (the big ones!)
12 piece of your favorite bacon
a few pinches of salt to season
12 bamboo skewers OR tooth picks
1 tablespoon melted butter

So the first thing you have to do place the scallops in a large zip lock bag with 1/2 cup of your favorite pale ale. Meanwhile soak 12 bamboo skewers in water. The scallops and the skewers need to soak for 30 minutes. If you are using toothpicks these must also be soaked.

Preheat the oven to 350 degrees and place the bacon strips onto a sheet pan. If you want to avoid a build up of oil, line the sheet pan with a piece of parchment paper and place the bacon on that. Bake the bacon for about 15 minutes. You just want the bacon to start cooking but it still need to be soft enough so that you can wrap it around the scallops. Remove it from the oven to cool.

When you are ready to start assembling, turn the grill on to medium high heat. Make sure the grates are well seasoned. I like to rub them down with a little olive oil. It's important that the grates are clean because scallops tend to stick and any left over food can make that happen.

Remove the scallops from the beer and shake them off. Sprinkle them with a pinch of salt. Wrap each scallop in 1 piece of bacon. Sometimes I cut the bacon shorter so it only goes around once, that's up to you. Carefully slide the scallop onto the skewer or tooth pick. Make sure the bacon is secure and not flopping around. Do this with the remaining scallops. Only place one scallop per skewer. If you are accustom to using two skewers when grilling scallops so that they don't turn on you when you pick them up to flip them, certainly do so here. (in which case soak 24)

Grill the scallops until they are opaque inside or about 3 minutes per side. Depending on the grill it can be an extra minute or even a minute less. It is important to stay attentive. Moments before removing them from the grill, lightly drizzle them with butter. BE CAREFUL! Butter can create flareups, and you do not want that.

Serve immediately!

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Tuesday, August 9, 2011

Spicy BBQ Crab Soup



I like a little spicy kick in my crab soup and while old bay does the trick if you add enough, sometimes it's nice to mix it up with another spicy flavor. A few weekends ago I was holding a bbq feast when I wondered what a few drops of my favorite bbq sauce would taste like in crab soup. While I know traditionalists might be rolling their eyes, I have to admit, it was delicious! And not only that, I started to imagine all the different bbq sauces I have ever tasted and which ones would be good candidates. I recommend a straight forward BBQ sauce flavor. And if you just cannot get behind the BBQ sauce addition, use a bit of Frank's Hot Sauce to spice up this crab soup. Just watch you don't over do it. Make sure to serve with a frosty cold beer and bread and butter for dipping.

Spicy BBQ Crab Soup
makes 1 huge serving

1 14-ounce can diced tomatoes
1 chicken bullion, such as Knorr
2 tablespoons white onion, finely chopped
1 teaspoon seafood seasoning, such as Old Bay
pinch freshly ground black pepper
4 heaping tablespoons frozen white corn kernels
2 tablespoons mild to spicy BBQ sauce, to taste OR, if you must, a few shakes of Frank's Hot Sauce
1/2 cup backfin crabmeat
1 pinch salt

Place a large stockpot over medium heat. Add in 1 cup of water and the diced tomatoes, bullion, onion, old bay, pepper, corn, and bbq sauce. If you are using Frank's sauce remember this stuff is spicy. Only add in 1/8 teaspoon and let it cook. You can always add in more later.

Bring the mixture to a boil and then reduce it to a medium low and cook for 10 minutes. Make sure to stir so the bullion has dissolved.

Next add in the crab meat and salt to taste. Cook for another 10 minutes. Serve immediately in a deep bowl. If you need to make it spicier carefully add in a few shakes of Frank's hot sauce.

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