Lobster Mini Season is here! Stock up on all your favorite lobster and seafood sauces!
$9.99 $6.99
$9.99 $6.99
$10.99 $8.99
See Recipes Below... No code necessary, prices already adjusted
Sale valid through end of day tomorrow (7/26)
Lobster Nachos with Asian Guacamole
Depending on how you serve it, these nachos can be served at a party, as a first course or as a lunch salad. How you serve it will determine how you fry the wonton skins, used in place of tortilla chips.
Ingredients: Wontons: - 20 wonton
wrappers, thawed if frozen.
- 4 cups canola oil, for frying
- Salt, to taste
Lobster: - 1 1/4 lbs. lobster tails, meat removed from shells; dice meat
- 2 Tbsp butter
Asian Guacamole - 2 large avocados, peeled, pitted, cut into 1/2" cubes
- 1 medium tomato, seeded and chopped
- 1 small red onion, minced
- 2 large scallions, thinly sliced
- 1/2 cup Key Lime Tangerine Chili Marinade
- Salt and pepper to
taste
- 1 1/2 Tbsp fine-chopped cilantro
- 1 Tbsp grated ginger
Spicy Sour Cream:
Directions: - Separate wonton wrappers and cut diagonally in half.
- In a heavy saucepan, heat oil over medium-high to 375 degrees.
- Fry wontons, 2 at a time, turning constantly with a slotted spoon every 5 seconds to ensure even browning.
- Transfer wontons to paper towels to drain and season with salt.
- To cook lobster:
- Saute diced lobster
meat in melted butter in a skillet over medium heat until it's opaque.
- Sprinkle lightly with cayenne pepper.
- Set aside to cool completely
- To make guacamole:
- Gently stir together avocados, tomatoes, onions, scallions, 1/2 cup Key Lime Tangerine Chili Marinade, salt and pepper.
- Add cilantro
and ginger.
- Taste and adjust seasonings, adding more Key Lime Tangerine
Chili Marinade, salt, or pepper.
- To make cream:
- Stir together all ingredients
- Refrigerate 5 minutes
- Top guacamole with lobster and cream mixture and serve with fried wontons.
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Josh Butler and Justin Timineri, the executive chef at the Florida Department of Agriculture, teamed up to win first place at the 2006 Great American Seafood Cook-off in New Orleans. This recipe shows off Butler's winning ways with Florida seafood.
Ingredients: - 2 Tbsp Pink grapefruit juice
- 1/4 cup Tbsp Mango
Tequila Jalapeno
- 1 1/2 tsp Jalapeno Honey
- 1 1/2 grated ginger root, peeled and minced
- 1 Shallot, finely minced
- 1/4 cup Olive oil
- Splash Asian sesame oil
- Salt and Pepper to taste
- 2 Florida lobster tails, split lengthwise leaving meat in shell
- 1 Tbsp vegetable oil
- 4 cups spinach
leaves, stemmed
- 4 cups bite-size pieces fresh mixed greens
- 2 large Florida red grapefruit, peeled and sectioned
- 1 Florida avocado, peeled, pitted, cut into bite size pieces
- 1 Mango, peeled seeded and cut into bite size pieces
- 1/4 cup toasted, chopped
pecans
- 1/2 cup crumbled fresh chevre cheese
Directions: - In a small bowl, whisk together the grapefruit and Mango Tequila Jalapeno, Jalapeno Honey ginger root and shallots.
- Slowly whisk in the olive oil and sesame oil and season with salt and pepper to form a dressing.
- Preheat a gas or charcoal grill.
- Drizzle the lobster tails with vegetable oil and season with salt and pepper.
- Place on the grill, meat side down for 2 to 3 minutes. Then flip over and grill shell side down for a few minutes until lobster is cooked through. Remove from grill and place on a platter to cool.
- In a large bowl, combine the spinach and salad greens with half the dressing and toss to coat well.
- Divide dressed greens among four plates. Top each with a
portion of grapefruit sections, avocados and mangoes. Sprinkle with pecans and chevre.
- Remove lobster meat , slice crosswise into medallions. Place on top of salads, drizzle remaining dressing over the lobster tails and serve.
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