Black Garlic Honey Butter Lobster Tail Recipe By Tasty

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BAKED LOBSTER TAILS RECIPE BY TASTY



Baked Lobster Tails Recipe by Tasty image

Here's what you need: lobster tail, butter, salt, black pepper, garlic powder, paprika, fresh parsley, lemon juice, lemon, broccoli

Provided by Alvin Zhou

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

8 oz lobster tail, 2 tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh parsley, chopped
1 teaspoon lemon juice
2 wedges lemon, to serve
broccoli, cooked, to serve

Steps:

  • Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  • Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  • Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  • If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  • While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  • Preheat oven to 450°F (230°C).
  • In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  • Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  • Serve with a side of broccoli and a lemon wedge.
  • Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 0 grams

BLACK GARLIC HONEY BUTTER LOBSTER TAIL RECIPE BY TASTY



Black Garlic Honey Butter Lobster Tail Recipe by Tasty image

Here's what you need: lobster tails, shallot, black garlic, white wine, parsley, parmesan cheese, lemon juice, butter, salt and pepper

Provided by Amy Harriott-Gregory

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

2 lobster tails
½ shallot, diced
5 cloves black garlic, crushed
½ cup white wine
1 tablespoon parsley, finely chopped
1 tablespoon parmesan cheese, grated
2 teaspoons lemon juice
1 cup butter
salt and pepper, to taste

Steps:

  • Bring 700ml (3 cups) of water to a boil, add 2 tbsp salt and your lobster tails. Simmer for 5 mins. Remove from the water and plunge into an ice bath.
  • Melt 50g butter in a saucepan and when bubbling, add shallot & garlic, season with a pinch of salt & pepper and cook until soft and caramelised
  • Now, deglaze the pan by adding 100ml white wine and reduce to half.
  • Turn the heat to low. Add a pinch of salt & pepper, parsley, parmesan, honey, and remaining butter. Stir to combine and set aside.
  • Cut down the length of your lobster tails and place on a baking tray
  • Brush the flesh with the sauce and grill for 10 minutes.
  • Serve the tails on a bed of salad dressed with wedges of lemon and the remaining sauce.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 0 grams, Protein 35 grams, Sugar 0 grams

KETO CAPRESE AVOCADO BOWLS RECIPE BY TASTY



Keto Caprese Avocado Bowls Recipe by Tasty image

Avocados will be your new favorite edible bowls in this quick and easy keto lunch. Stuffed with creamy mozzarella pearls, sweet cherry tomatoes, and fresh basil, this refreshing flavor combo comes together in under 30 minutes. These gluten-free and vegetarian bowls are so easy to make, you'll have this recipe memorized in no time.

Provided by Betsy Carter

Categories     Sides

Time 27m

Yield 2 servings

Number Of Ingredients 8

1 cup balsamic vinegar
2 large avocados
3 teaspoons lemon juice, divided
½ cup small mozzarella pearls
½ cup cherry tomato, halved
2 tablespoons olive oil
½ teaspoon flaky sea salt
3 tablespoons fresh basil, thinly sliced

Steps:

  • Make the balsamic reduction: In a small pan, bring the balsamic vinegar to a boil over high heat. Reduce the heat to low and cook for 15-20 minutes, until the vinegar reduces and turns syrupy. Remove the pan from the heat and let the reduction cool completely. The reduction will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
  • In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
  • Fill each avocado half with the tomato and mozzarella filling. Top with the flaky salt and the basil and drizzle with the balsamic reduction.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 36 grams, Fat 45 grams, Fiber 11 grams, Protein 13 grams, Sugar 20 grams

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