10-14-2012, 08:54 PM | #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 09:03 PM. |
10-14-2012, 09:25 PM | #2 |
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Looks good but you should add some mayo hot sauce and a egg.
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10-14-2012, 10:04 PM | #3 |
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your pretty amazing. both catching fish and cooking them.
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10-14-2012, 10:11 PM | #4 |
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10-14-2012, 10:38 PM | #5 |
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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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10-14-2012, 10:39 PM | #6 |
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I don't know what I like better... All the fish reports, or the recipes!
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10-14-2012, 11:17 PM | #7 |
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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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10-14-2012, 11:34 PM | #8 | ||
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Quote:
Quote:
I do however like my garlic a little over done |
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10-15-2012, 07:23 AM | #9 |
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I would like to see a bacon-wrapped lobster dish next please
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10-15-2012, 08:07 AM | #10 |
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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. |
10-15-2012, 02:21 PM | #11 |
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LOOKS YUMMY! Damn it now I'm hungry
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