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Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

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We hope you got insight from reading it, now let’s go back to mike's himalayan salt block lobster tails & sweet saffron recipe. You can cook mike's himalayan salt block lobster tails & sweet saffron using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
  1. Take 2 8"x 8" Himalayan Sea Salt Blocks [reuseable]
  2. Prepare 2 Pounds Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper]
  3. Use 2 Pounds Fresh Large Sweet Sea Scallops
  4. You need as needed Garlic Olive Oil
  5. Provide 1 tbsp Saffron Threads [for scallops + reserves for clarified butter]
  6. Provide 1 tsp Fresh Ground Black Pepper
  7. Take to taste Lemon Pepper
  8. Provide to taste Fresh Lemon Juice [+ wedges for garnish]
  9. Prepare ● For The Butter
  10. Use 2 Cubes Salted Butter
  11. Use to taste Saffron Threads [optional]
  12. Get to taste Fresh Fine Minced Garlic
  13. Get to taste Fresh Or Dried Chives
  14. Use to taste Lemon Pepper
Steps to make Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron:
  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!

Brush all over with oil and season with salt and pepper. Flip lobster and dollop a spoonful of butter mixture on flesh side. These salt blocks can be heated or chilled to almost any temperature. I originally used mine as a serving platter for cheese, homemade sushi, oysters and even desserts. Himalayan salt blocks are a flavorful and creative way to cook.

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