This Weekend: Lobster Tails!

[Summer Hardesty]

How about grilling up some delicious slipper lobster tails?!

The Ramona Certified Farmers' Market will have fresh frozen Slipper lobster tails on special again this Saturday: 10 tails for $20! Come and get them while they last, they sold out by noon last week!

Slipper Tail Lobsters They live in warm equatorial oceans around the Caribbean islands, Mediterranean, Eastern Atlantic and Australian coastal waters. Slipper lobster is naturally tender. No boiling needed! No thawing necessary! Taste great! Easy to cook! 120 Calories per tail

Slipper tail lobsters live in warm equatorial oceans around the Caribbean islands, Mediterranean, Eastern Atlantic and Australian coastal waters. Lobster as a food is lower in calories per ounce than even chicken or fish. Lobster is high in protein and rich in heart-healthy omega-3 fatty acids. They are a “petite lobster”, which have many advantages over a larger species of lobster. They are naturally tender; most chefs prefer the smaller lobster tail for their tenderness and flavor. There is no boiling. No defrosting! Easy to cook and tastes great!

 

 

Sauté in a pan:

a little olive oil/butter in a pan, place tail shell side down….some crushed garlic on top….sauté over a medium flame 5-7 minutes turn over for another 5-7 minutes and voila! On the Grill Tiny lobster tails, also known at times as slipper lobster tails can be grilled if you take care to place them in a grill basket so they won't disappear through your grill grates. You can use a light marinade, but don't use too much; mini lobster tails taste best when you let their own natural taste shine through.

Depending on the tails' size, you may need to serve two to three per person.

Instructions Things You'll Need:

Grill basket/or wooden skewers

Eight mini lobster tails

2 tbsp. lemon juice

1 cup olive oil

Dash of salt and pepper

Granulated Garlic (optional)

1 Defrost the mini lobster tails, if frozen.You can also put them on frozen, they may just need a little longer cooking time.

2 Preheat your grill. Set on high at first, and then after the grill gets hot, reduce the setting to low.

3 Remove the under-shell membrane, and if the black vein is still in the tail flesh, remove that, too.

Bend the tail backwards to crack the shell so that it will not curl on the grill.

4 Mix the olive oil and lemon juice together thoroughly.

5 Brush the meat side of the tails with the oil and lemon mixture, and then season each tail with salt and pepper to your taste. If you like garlic, sprinkle a bit of garlic salt/granulated garlic on the tails as well.

6 Place the mini lobster tails in a grill basket. If your grill basket is not Teflon coated, spray the basket first with non-stick cooking oil.

7 Cook for five minutes, brush with marinade, then turn. Cook another five to 10 minutes, turning the tails occasionally and brushing with marinade each time. The tails are done when the meat has lost its transparency and has become opaque.

8 Remove from the grill, and serve with drawn butter and lemon slices.

Ramona Certified Farmers' Market

Saturday 9am-1pm 1855 Main Street (Kmart lot)

Ramona, Ca. 92065 [phone]

www.ramonafarmersmarket.com

[CATRYNA WHITE]

Sounds like a good deal,  even if they are shorts.