Crab-Stuffed Lobster Tail

Crab-Stuffed Lobster Tail

Ingredients

·       2 lobster tails, split along the center top

·       2 teaspoons butter, melted

·       15 buttery round crackers, crushed

·       1/2 cup jumbo lump crabmeat

·       1/4 cup clarified butter

·       1 tablespoon chopped fresh parsley leaves

·       1 teaspoon Old Bay seafood seasoning

·       1 clove garlic, minced

·       1 teaspoon lemon zest

·       1 tablespoon fresh lemon juice

·       1/4 teaspoon salt, or to taste

·       1/4 teaspoon freshly ground white pepper, or to taste

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
3. Brush each portion of tail meat with 1 teaspoon melted butter.
4. Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
5. Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
6. Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 15 to 17 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Ginger-Soy-Lime Marinated Shrimp

Ginger-Soy-Lime Marinated Shrimp

Ingredients:

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce (gluten-free, if desired)
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
1 pound large or Jumbo Shrimp (Tails on optional)

Directions:

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Save about 1/2 cup of marinade for later, if you want more drizzled  over the cooked shrimp. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20-30 minutes.
Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve over rice, or spinach.

** Recipe courtesy of Bobby Flay

Chicken Parmesan Sliders

Chicken Parmesan Sliders

Ingredients

for 12 sliders

·       12 dinner rolls or Hawaiian sweet rolls

·       3 cups (375 g) shredded rotisserie chicken

·       ½ cup (115 g) marinara sauce

·       8 oz (225 g) fresh mozzarella cheese, sliced

·       ¼ cup (5 g) fresh basil, chopped

·       ½ cup (125 mL) butter, melted

·       3 cloves garlic, finely chopped

·       2 tablespoons fresh parsley, finely chopped

·       2 tablespoons grated parmesan cheese

Preparation

1. Preheat the oven to 350°F (180°C).
2. Slice the rolls in half lengthwise. Place the bottom half in a 9 x 13-inch (23 x 33-cm) rimmed baking dish. Spread the chicken evenly on top, followed by the marinara, mozzarella, and basil. Top with the remaining rolls.
3. Mix the melted butter in a small bowl with the garlic, parsley, and Parmesan. Brush the tops of the rolls with the butter mixture. Bake for 20 minutes, or until the bread is golden brown. Slice into individual sliders, then serve.