Gourmet Meal in a 5 minutes: Roasted Lobsters with Lemon Beurre Blanc

Yesterday evening as I was picking up my dinner (tuna) at the Fresh Market, I saw those yummy lobsters on sale. I will have to tell you that I have never cooked lobsters before but they looked so appetizing and they were so reasonably priced ( only $6 a piece) that I was willing to try. Well, after perusing through various cookbooks, I decided to just roast the lobsters.

Ingredients per person: 1 lobster per person, 1/2 tbsp of olive oil, 1/8 tsp of pepper, 1/4 tsp of sea salt, 1/4 tsp of lemon pepper.

Ingredients for the Lemon Beurre Blanc: 1 tbsp of fresh lemon juice, 1 tbsp of white wine,
1 stick of butter at room temperature, 1/4 tsp of salt, 1/8 tsp of pepper.

With scissors or kitchen shears, cut down the center of the tail to the fan through the top of the lobster. With your hands, pull the shell open and remove gently the meat off the shell. Rinse the meat under water and rinse the shell also. Then remove any veins or shells of the meat and place the meat flat on a plate. In a small bowl, place all the ingredients above and stir well. Using a pastry brush, brush this mixture on both sides of the meat and place the meat back into its shell. Place the lobster on a silpat and bake in warm oven for 8 minutes at 425.

Meanwhile, in a saucepan place the lemon and the white wine and bring to boil. Cook until the liquid is reduced to half. Then remove the pan from the stove and slowly add the butter by whipping it in with a small whisk one tablespoon at a time. The sauce should thicken slowly and should not ” separate”. When the sauce is ready, set it aside until the lobsters are cooked.

To serve, place a lobster on the plate and drizzle the sauce over it, or not…

My lobster tasted great without the sauce, and was much more healthy for me. You may serve your lobster with grilled vegetables. I ate mine with grilled Fennel. Yum!!!

Bon Appetit and Happy Cooking!!!

Lemon Pepper Glazed Chicken with Pineapple and Blueberry Salsa

What do you do when you have pineapple and blueberries left-overs, and no one at your home will eat fruits or desserts with fruits in it?! Well if you are me;-) you make salsa so I can eat them with my meal. Originally I was wanting to eat Grouper with this salsa, but Groupe is nowhere to be found in this town;-(oh well….

Ingredients: 1/2 cup of soy sauce, 1/4 cup of honey, 1/4 of Miel de Maguey, juice and zest of one lime, 4 chicken breasts, 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey.

First you will want to prepare the marinade for the chicken: You will need 1/2 cup of soy sauce, 1/4 cup of Miel de Maguey (Mexican Alcohol of Agave), 1/4 cup of honey, juice and zest of one lime, 2 tbsp of corn starch.) Put all the following ingredients in a small saucepan, and mix well. Bring the mixture to boil, and stir until the sauce has thickened a bit. Turn the heat off and let it cool. Keep half of the marinade for marinading the chicken, and keep the rest of the marinade for drizzling over the chicken once it is cooked. You will want to marinade your chicken at least 2-4 hours before cooking it.

While the chicken is marinading, fix the salsa. You will need for the Pineapple salsa: 1  cup of pineapple sliced very thinly, 1/2 cup of fresh blueberries, 2 inch of fresh ginger grated coarsely, 1 tbsp of mint chopped very thinly, 1 tbsp of honey. Mix all together and set it aside until you are ready to serve it.

Place the chicken on the silpat, and glaze the chicken with the  marinade. Sprinkle some lemon pepper over the chicken and cook for 15 minutes at 375. Brush the chicken every 8 minutes with the marinade. You can also cook the chicken for 1-15 over high heat on your grill.

To serve, slice the chicken and serve the salsa over it.

Bon Appetit and Happy Cooking!!!

NB: This salsa would be great over fish! very light…