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Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron
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A picture of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.

Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Saffron threads. One of the world's most expensive spices! But trust me. It's SO worth the price paid!

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen! They're excelent with fresh seafood but, raw meats and fresh vegetables are twice as succulent on these rustic salty planks!

P.S., all pictures and directions were posted by four of my most adventurous renegade 7 year old culinary students! You kids rock! Excelent work as usual! 😆

Saffron threads. One of the world's most expensive spices! But trust me. It's SO worth the price paid!

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen! They're excelent with fresh seafood but, raw meats and fresh vegetables are twice as succulent on these rustic salty planks!

P.S., all pictures and directions were posted by four of my most adventurous renegade 7 year old culinary students! You kids rock! Excelent work as usual! 😆

Read more

Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

Saffron threads. One of the world's most expensive spices! But trust me. It's SO worth the price paid!

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen! They're excelent with fresh seafood but, raw meats and fresh vegetables are twice as succulent on these rustic salty planks!

P.S., all pictures and directions were posted by four of my most adventurous renegade 7 year old culinary students! You kids rock! Excelent work as usual! 😆

Saffron threads. One of the world's most expensive spices! But trust me. It's SO worth the price paid!

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen! They're excelent with fresh seafood but, raw meats and fresh vegetables are twice as succulent on these rustic salty planks!

P.S., all pictures and directions were posted by four of my most adventurous renegade 7 year old culinary students! You kids rock! Excelent work as usual! 😆

Read more
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Ingredients

10 mins
4 servings
  • 28"x 8" Himalayan Sea Salt Blocks [reuseable]
  • 2 PoundsRaw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]
  • 2 PoundsFresh Large Sweet Sea Scallops
  • as neededGarlic Olive Oil
  • 1 tbspSaffron Threads [for scallops + reserves for clarified butter]
  • 1 tspFresh Ground Black Pepper
  • to tasteLemon Pepper
  • to tasteFresh Lemon Juice [+ wedges for garnish]
  • ● For The Butter
  • 2 CubesSalted Butter
  • to tasteSaffron Threads [optional]
  • to tasteFresh Fine Minced Garlic
  • to tasteFresh Or Dried Chives
  • to tasteLemon Pepper
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Steps

10 mins
  1. 1

    Gradually heat up your Himalayan Salt Blocks 20 minutes on low. Then, up the heat to medium for 20 minutes. Then, increase heat to high for 20 additional minutes. This method is meant to keep your blocks from splitting or cracking for later use.

    A picture of step 1 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  2. 2

    Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks.

    A picture of step 2 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  3. 3

    Four small Rock lobsters on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Split tops and squeeze fresh lemon juice and lemon pepper over tails. Place in preheated oven at 350° for 7 to 10 minutes or until your internal temperature is 140°.

    A picture of step 3 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  4. 4

    Saffron pictured.

    A picture of step 4 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  5. 5

    Saffron seasoned Sea Scallops on a fully heated 8"x8" Himalayan Sea Salt Block pictured. Allow scallops to cook for 2 minutes on each side. No need to bake them. Your fully heated salt blocks will be hot enough to evenly cook them.

    A picture of step 5 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  6. 6

    ● For The Clarified Butter - Using 2 bricks salted butter. Melt butter in a skillet over low heat until butter starts to foam and boil. About 7 minutes. Pour butter through a tight fine-mesh strainer [or cheesecloth] to remove any impurities or particles. Add butter back to pan and add additional salt and pepper to taste, a twist of lemon juice, fresh or dried chives, lemon pepper and saffron threads. Mix and serve piping hot.

    A picture of step 6 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
  7. 7

    Scallop and lobster appetizer bowl pictured. Serve with seasoned clarified butter, fresh warmed bread and roasted garlic. Enjoy!

    A picture of step 7 of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron.
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MMOBRIEN
MMOBRIEN @cook_2891564
on August 22, 2016 21:07
ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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Comments (8)

skunkmonkey101
skunkmonkey101 @skunk_monkey101
August 24, 2016 10:42
wow seafood heaven!
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