Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron. Adding a new intensity to your palate, Himalayan salt blocks are suitable for frying, grilling and sauteing. Directly applied to your BBQ, or rectangular. Why You Need to Cook on a Himalayan Salt Block.
This block is also referred to as Grilling & Serving Salt Plates. Himalayan Pink Salt hails from Pakistan's Khewra Salt Mines and is considered the World's purest salt due to its. Use a himalayan salt block for amazing grilled steaks and vegetables, to cure meats, serve foods and even make delicious desserts. You can have Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron using 14 ingredients and 7 steps. Here is how you cook that.
Ingredients of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron
- Prepare 2 of 8"x 8" Himalayan Sea Salt Blocks [reuseable].
- You need 2 Pounds of Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper].
- You need 2 Pounds of Fresh Large Sweet Sea Scallops.
- You need as needed of Garlic Olive Oil.
- It’s 1 tbsp of Saffron Threads [for scallops + reserves for clarified butter].
- Prepare 1 tsp of Fresh Ground Black Pepper.
- Prepare to taste of Lemon Pepper.
- It’s to taste of Fresh Lemon Juice [+ wedges for garnish].
- You need of ● For The Butter.
- It’s 2 Cubes of Salted Butter.
- You need to taste of Saffron Threads [optional].
- You need to taste of Fresh Fine Minced Garlic.
- Prepare to taste of Fresh Or Dried Chives.
- It’s to taste of Lemon Pepper.
Grilling on a Himalayan salt block is a fun way to add unique flavor. The mild but rich taste breaks up your grilling routine, and with careful attention to the temperatures, you can safely grill on a beautiful piece of pink salt that provides fantastic, even heat distribution. So go ahead, and try grilling a steak. These salt blocks can be heated or chilled to almost any temperature.
Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron instructions
- 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..
- Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks..
- 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°..
- Saffron pictured..
- 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..
- ● 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..
- Scallop and lobster appetizer bowl pictured. Serve with seasoned clarified butter, fresh warmed bread and roasted garlic. Enjoy!.
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. These slowly heating bricks of rose-colored, salt great for searing. Related:himalayan pink salt block himalayan salt lamp himalayan salt block with holder himalayan salt brick himalayan salt lick himalayan rock salt. Pink Himalayan Rock Salt Cooking Block Grill Barbecue Natural Nutrition Plate.
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