Grillade Of Veal Chops And Caribbean Lobster Tail Recipes

GRILLADE OF VEAL CHOPS AND CARIBBEAN LOBSTER TAIL

Steps:

• Place the veal chops on a heated grill of 140°F
• Using clarified butter, season with pepper and salt.
• Grill the lobstertail the same as veal chop.
• Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
• Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
• Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
• At the center of the plate add the veal chop with the lobster tail leaning off.
• the veal chop.
• Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.

GRILLED LOBSTER TAILS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut down the tops of each lobster tail to prevent them from curling up as they cook.
• Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
• Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

GRILLED LOBSTER TAILS

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

GRILLED VEAL CHOPS AND PEPPERS

Steps:

• Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
• Preheat grill or broiler.
• Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
• Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
• Serve at once, hot, or within 30 minutes at room temperature.

BAHAMIAN GRILLED LOBSTER TAILS

Steps:

• Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears, remove the lobster meat in one piece from each shell, and rinse and pat dry the shells.
• Devein the pieces of lobster meat if necessary, rinse and pat them dry, and sprinkle them with the lemon juice.
• In a small saucepan melt the butter with minced garlic and remove the pan from the heat.
• In a shallow bowl stir together well the bread crumbs, the salt, the pepper, the herbs, the garlic powder, the cayenne and the Parmesan cheese.
• Roll the pieces of lobster meat in the garlic butter, dredge them in the bread crumb mixture and return them to the shells.
• Grill the lobster tails, shell sides down, on a rack set 4-6-inches over glowing coals, turning them occasionally from side to side, for 10 minutes.
• Cover the grill and grill the lobster tails for 5-10 minutes more, or until they are just cooked through.