Lobster Tails with Sriracha Butter

Lobster with Sriracha Butter Natalie Paramore 1

Hey friends! So this recipe has been a stewing in my mind for a while now. It started off as Lobsters Rockafellar, then after some recipe searching and pinning, I stumbled across this little gem of a recipe from Fifteen Spatulas and viola! A star was born! Sometimes you come across a recipe and it is just too good to change, ya know? Well that was the case here. Plus, it fit all my criteria of being simple and using just a handful of ingredients. Besides, lobster just screams summer time to me. Is lobster really a summer thing? I am not sure, but something about it always makes me think of summer. Add in the grilling aspect and man ‘o man, well that’s just a summer dinner waiting to happen. Of course, I loved this for the spice. It’s great because you can really tailor it to your desired spice level. So go now and get your summer on y’all!

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For this recipe, you’ll need:

  • 2 lobster tails
  • 1/2 stick of butter (at room temp)
  • 1 lemon
  • 1 tablespoon garlic chives (or regular chives, garlic are just what I have growing)
  • 2 tablespoons sriracha

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Begin by slicing the little dudes in half like so. Don’t have kitchen scissors? You can knife it, these just made it a tad easier.

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Use a knife to finish slicing.

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Remove any funky lookin’ stuff like the spine and other unmentionables. Rinse these pretty well some water too. The shells can be dirty.

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Stick a metal skewer through the middle of the meat, without cracking the shell. You want that on there to catch all the buttery goodness.

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Sriracha + butter= love.

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Mix it all together. Takes a little elbow grease but you’ll get there.

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Place the

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little tails on the grill meat side down over medium flame for about 4 minutes. Flip them over and give a nice big pad of sriracha butter over the meat. Do this for about another 4 minutes.

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Add more butter and chives over top. Serve hot. I charred my lemon slices, because duh, everyone is doing it. You can serve yours fresh, but I like the char on them. Almost like candy. Sorta. Kinda. Just go with it.

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I think this is technically an old school crab fork, but hey, I’m a sucker for a good dinglehopper!

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Lobster with Sriracha Butter Natalie Paramore 2BOOM. Dinner. Do it.

 

Spicy Blood Orange Mahi Mahi

 

Spicy Blood Orange Mahi Mahi_Natalie Paramore1

Happy Easter! I probably should have made you something cute or spring like, but well, I made this mahi mahi last week and I was couldn’t wait any longer to share it with you! From about January to May in Austin, TX there is a large compilation of festivals surrounding food. There are many in the summer and fall as well, but right now there seem to be a plethora. I like to call this Eating Season. Almost every week there seems to be an event celebrating our culinary culture with copious amounts of gluttony. Don’t get me wrong, I sure do love it, but it is also about to be lake season, and that means bikinis. In effort to not completely embarress myself, I’ve been trying to keep it light on the few days I do actually get to eat at home. The other problem with eating season, it that one can easily become accustom to bold, rich flavors and when you try to eat healthy, well, it isn’t really that satisfying. But with this dish, I tried to do just that. Make it healthy but keep all the strong flavors, and of course a hint of heat, because I just love spice so damn much. You can always tailor the seasoning to your tastes, but this recipe won’t spice you out too much. I hope you enjoy this one as much as I did!

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Herb Grilled Salmon

Ah Cyber Monday. Much better than Black Friday if you ask me. First of all, no lines, no brainer. Second, I can do all my shopping while working on the bajillion other things I have on my to-do list. Not to mention, I am finally feeling a little recovered from all my Turkey Day gluttoness. December is host to so many parties, which includes tons of eating and drinking, and welp, come January, yikes says the scale. I rounded up a few tips for staying skinny during the holidays last year, but I also like to include some healthy recipes throughout the holidays, that still taste festive like this arugula salad with grilled chicken and pomegranate.

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Another thing I have been wanting to try and finally did, was grilling fish on a cedar plank. Ok I get it, it’s not that hard, but something I just never got around to. And of course after trying it, I kept asking myself what took me so long! I used a handy trick and soaked the cedar plank in red wine instead of water. The flavor of the wine just adds more aromatics to the plank , thus flavoring the fish even more!

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For this recipe,

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you’ll need:

1 lb fresh sockeye salmon

1 tablespoon of the following: unsalted butter, fresh rosemary, fresh garlic, shallots, fresh lemon juice

1 teaspoon kosher salt

2 cups red wine

cedar plank- you can pick this up around the meat counter in the grocery store

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Mince the rosemary, garlic and shallots.

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Soak the cedar plank for 2 hours in red wine, or water, whichever you choose. When you are grilling, keep a spray bottle with water near just in case there are any flare ups. I didn’t have this problem, but better safe than sorry!

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Isn’t she beautiful?

Spread one tablespoon of butter over the top of the salmon. Then put all the fresh herbs on top. Squeeze the lemon juice and place the filet onto the cedar plank. Grill over medium flame for 12-15 minutes or until the center of the filet if cooked to your liking. I like mine a little on the rare side, but this will taste good if cooked all the way through.

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Once finished grilling, serve immediately. I also grilled asparagus and mushrooms to serve as a side with this dish. I used a balsamic reduction to dress them and it was the perfect compliment! I love this light and easy dinner for those few nights we have in this season.

DSC_0950What are some your favorite ways to keep it healthy during the holidays?

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