Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

Name: Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 8"x 8" Himalayan Sea Salt Blocks [reuseable]; 2 Pounds Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]; 2 Pounds Fresh Large Sweet Sea Scallops; as needed Garlic Olive Oil; 1 tbsp Saffron Threads [for scallops + reserves for clarified butter]; 1 tsp Fresh Ground Black Pepper; to taste Lemon Pepper; to taste Fresh Lemon Juice [+ wedges for garnish]; ● For The Butter; 2 Cubes Salted Butter; to taste Saffron Threads [optional]; to taste Fresh Fine Minced Garlic; to taste Fresh Or Dried Chives; to taste Lemon Pepper

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!

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! 😆

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!

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!

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! 😆

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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

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.
2

Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks.
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°.
4

Saffron pictured.
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.
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.
7

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

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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!