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Recipe: Coconut fried lobster with mango curry aioli

Chef Dana Moos shares a delicious way to serve lobster if you’re entertaining

Maine, local, lobster, cookbook, sliders, poached, butter

1 medium carrot, julienned or cut into matchsticks 4 mini brioche buns 12 ounces cooked lobster meat, cut into chunks (or poach in brown butter) 2 tablespoons Brown Butter Wasabi Mayo (see recipe below) Preheat oven to 350°F. 1. Lay bacon strips flat on a sheet pan and spread brown sugar directly over each piece. Run the pepper mill over each piece to lightly cover. 2. Cook bacon, rotating pan if needed to cook evenly, until bacon is dark brown/burgundy in color, just shy of burned. Remove to clean pan (do not use a towel or paper towel, as the bacon will stick). It will harden as it cools to yield a crackling exterior like the top of crème brûlée. Cut each piece in half.

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