Tag: culinary

Baked Jumbo Lobster Tail

On By Isobar ExpeditionsIn Recipes6 Comments

We recently celebrated our 30th wedding anniversary and since we weren’t able to go to a restaurant for dinner, we decided to celebrate with a nice dinner at home. We decided to get some fresh lobster in order to have an elegant seafood dinner. There are several ways to prepare lobster tails and all of them create a tasty meal, but we chose to bake the lobster tail because of the presentation. We ordered our lobster tails from a company in Maine that ships them overnight and allows you to pick the size of your lobster tail. The lobster tails that we selected were between 12 and 14 ounces, which definitely made for a hearty meal. In fact, even though we ordered two tails and this recipe is for two tails, we only cooked one because it would have been too much for the two of us to eat. Regardless of the size of your tail, butterflying them and then baking them not only makes them more attractive but also helps the meat cook more evenly. We’d highly suggest that you try this method if you get a chance to cook fresh lobster tails. We served our lobster tails with a lobster bisque and crab cakes with a roumelade sauce.

Fresh Lobster Tail

INGREDIENTS

  •  2 Fresh Lobster Tails (12 to 14 oz each) – thawed
  •  12 tbsp Unsalted Butter
  •  1/2 Lemon – cut into wedges
  •  1/2 tsp Smoked Paprika
Butterflied and Cleaned Jumbo Lobster Tail

INSTRUCTIONS

Our Dinner

Preheat an oven to 350 degrees. Butterfly the lobster by cutting the upper shell down the center with a pair of cooking shears, being sure to leave the tail in tact. Take a knife and cut into the meat about half way through along the slit where the tail has been cut. This will allow the meat to open up as it cooks. Next, use your fingers to separate the meat from the shell by sliding your fingers between the meat and the shell. Be careful not to cut yourself on the shell or to break the shell in the process. Carefully pull the meat up through the slit, leaving it attached to the tail, so that it sits on top of the shell. Rinse the lobster tail and remove any veins or tomalley. Place the lobster tails into a baking dish with about a half-inch of water, this will allow the shell to steam and turn red and also help to keep the lobster moist. Spread 2 tablespoons of butter over the meat of each of the lobster tails, which will also help to keep the meat moist while it bakes as well as add flavor. Place the lobster into the oven and bake until an instant-read thermometer registers 140 degrees at the thickest part of the meat (about 18 to 25 minutes). It is important to use a thermometer to ensure that the lobster is fully cooked as well as to not overcook the lobster, which will make the meat tough. While the lobster is baking, melt the remaining 8 ounces of butter and use a spoon to remove any sediment to create a clarified butter. When the lobster is done, remove it from the oven, sprinkle it with the paprika and serve with the clarified butter, lemon wedges, and sides of your choice.

Pads of Butter on the Lobster Tail
Ready to Celebrate

Pork Chops with Cherry Compote

On By Isobar ExpeditionsIn RecipesLeave a comment

One of the things that we found throughout Europe were meals with a fruit sauce that accompanied the meat. Often times it was something a little gamey like duck or lamb, but it is a combination that works well with chicken and pork also. Cooking the fruit down to an almost jam-like consistency provides a nice fruity counterbalance to the taste of the meat. We cooked pork chops and basted them with butter and oil as they seared in order to keep them moist and tender. This particular recipe serves two people, but it is easily adjusted to serve more. It would be great with skin-on chicken thighs as well.

Sautéed Pork Chops

INGREDIENTS

  • 2 Pork Chops – thick cut
  • 3 cups Cherries – pitted (we used frozen cherries)
  •  3 tbsp Granulated Sugar
  •  1/2 tsp White Wine Vinegar
  •  2 tsp Dried Rosemary
  •  1 tsp Lemon Zest
  •  1 tsp Dried Thyme
  •  1 tsp Garlic Powder
  •  2 tbsp Unsalted Butter
  •  2 tbsp Extra Virgin Olive Oil
  •  Salt and Pepper to Taste
Cherry Mixture

INSTRUCTIONS

In a small sauce pan, combine the cherries, sugar, vinegar, 1 tablespoon rosemary, salt and pepper. Bring to boil over medium-high heat, gently stirring, until the mixture is thick, but keeping the cherries mostly intact, about 20 to 25 minutes. Stir in the lemon zest and put the compote into a bowl and let stand to cool. Refrigerate for at least 2 to 3 hours or over night. Season both sides of the pork chops with the remaining rosemary, thyme, garlic, and salt and pepper. Heat the butter and olive oil in a medium skillet over medium-high heat until the butter is melted and begins to simmer. Carefully place the pork chops into the skillet and cook until browned, about 3 to 4 minutes. Flip the pork chops and continue to cook for another 3 to 4 minutes, basting them with the butter and oil frequently to keep them moist and tender. Place the pork chops onto serving plates and spoon half of the cherry mixture over each.

Cherry Compote
Seasoned Pork Chops
Moist Pork Chop
Pork Chop with Cherry Compote