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#1 |
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My best recipe yet.
Decided to try something completely different. Here's what I came up with. I'm not much for taking measurements so just go with what feels right ![]() I used everything in the picture except for Mayo/Hot Sauce/ Egg I call it "Lobster Stuffed Halibut with a broiled Lobster tail over a bed of Lobster Stuffing over a bed of Baby Spinach" .... your move ![]() Ingredients - Olive Oil - Parsley - Shallots - Garlic - Halibut filet - Lobster tail - Butter - Baby spinach - Shredded Parmesan cheese - Plain cream cheese - Planko bread crumbs - Dry Sherry - A good craft beer for sipping on ![]() ![]() Start by steaming your lobster tail. ![]() While it's steaming, heat olive oil over meadium heat. Add crushed garlic and chopped shallots to the olive oil. Cook for 2 minutes or until it starts to turn brown. ![]() ![]() De-glaze the pan with about a 1/4 cup of dry Sherry. Then, slice the halibut filet into two thin slices (or use two thin pieces to begin with) Add the halibut to the pan for just a minute, no more. Flipping this dish in the broiler will be nearly impossible, so I precooked the Halibut just a little bit. ![]() ![]() ![]() Once the halibut is done. Check on your lobster tail, when it's finished take it out of the shell, and using two forks shred the lobster into a pile of finely shredded strings. Its ok if the tail is still a little undercooked, like mine was here ![]() ![]() Combine the Bread crumbs, a 1/2 stick of butter, handful of the Parmesan cheese, two spoon fulls of cream cheese, some parsley and the lobster into a pan. ![]() Cook until all the cheese is melted and the mixture starts to stick to itself, almost like a paste. Spread the mixture over the bottom piece of Halibut. Then put the top piece on and coat with olive oil, salt and pepper. (my piece broke here but it's not a deal breaker) ![]() Put it under the broiler. While you're in there might as well toss another lobster tail in. No reason to get stingey now.... ![]() Broil for 7-10 minutes depending on the thickness of the Hali ![]() While it's broiling, reduce two large handfuls of baby spinach down in some butter. I also had some extra stuffing left over, so I made a bed of lobster stuffing. I know, I know.... pretty ghetto ![]() ![]() Carefully slide the halibut onto the bed. I would suggest trying not to pick it up unless you're pretty confident it wont fall apart. ![]() Last edited by Drake; 10-14-2012 at 08:03 PM. |
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#2 |
Team Keine Zugehörigkeit
Join Date: Nov 2010
Location: Way out there
Posts: 2,854
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Looks good but you should add some mayo hot sauce and a egg.
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Não alimente os trolls------------Don't feed the trolls---------------インタネット荒らしを無視しろ ![]() |
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#3 |
#1 on fishstick's hitlist
Join Date: May 2011
Location: Sea level
Posts: 1,477
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your pretty amazing. both catching fish and cooking them.
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MLPA- My Largest Poaching Area ![]() |
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#4 |
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#5 |
Senior Member
Join Date: Nov 2008
Location: La Mesa
Posts: 386
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Where did you add in the Siracha sauce? I love that stuff, and any recipe with it I'm willing to try!
I will be trying this for sure though.
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Need a custom rod wrapped? PM me! http://s686.photobucket.com/albums/vv222/fishinkid2010/Sample%20Rod%20Wrapping/?albumview=slideshow ![]() ![]() ![]() ![]() |
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#6 |
Senior Member
Join Date: May 2012
Location: The Matrix
Posts: 643
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I don't know what I like better... All the fish reports, or the recipes!
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-Kevin |
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#7 |
Senior Member
Join Date: Sep 2006
Location: Bay Ho
Posts: 1,382
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You burned the garlic! -Those fine dark brown pieces have to go...
Even the slightest hint of burned garlic will ruin a dish. --------------------------- It happens from time to time, and its always best to throw the burned garlic away and saute` a new batch. Try crushing the clove with the heel off the knife - and removing hard brown part where it attaches to the bulb. A whole crushed clove is much easier to sauté without burning than finely chopped particles. --------------------- The dish has potential though.
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#8 | ||
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Posts: n/a
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Quote:
Quote:
I do however like my garlic a little over done ![]() |
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#9 |
loves bacon
Join Date: Feb 2010
Location: Behind The Orange Curtain
Posts: 110
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I would like to see a bacon-wrapped lobster dish next please
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#10 |
Senior Member
Join Date: Jun 2010
Location: Under a bridge
Posts: 2,169
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Excellent post Drake.
The cheese makes this thing come together. Enjoy reading your fishing and now cooking posts. Thanks for taking the time. ![]() ![]() P.S. your lobster tail is 1/8 of an inch too long, you overlcooked the halibut by11 seconds and the spinach leaves are slightly too green. You can never make everyone happy. |
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#11 |
Senior Member
Join Date: Apr 2012
Location: El Cajon, CA
Posts: 132
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LOOKS YUMMY! Damn it now I'm hungry
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