Grilled Lobster Tails and Bizarre Ice Lotions – HumorOutcasts.com

Comorian Entree

GRILLED LOBSTER TAILS WITH VANILLA SAUCE
(Langouste à los angeles Vanille)

INGREDIENTS

2 vanilla bean pods (Madagascan are most popular)
3 shallots
¼ cup butter
⅓ cup white wine
4 lobster tails
½ cup heavy cream
2 tablespoons olive oil

SPECIAL UTENSIL

Outside grill or grill pan

Serves 4. Takes 50 mins.

PREPARATION

Cut up vanilla bean pods lengthwise. Scoop out tiny seeds with knife. Stay vanilla pods. Mince shallots. Upload butter and shallot to pan. Sauté at medium-high warmth for 4 mins or till shallot softens. Stir regularly. Upload vanilla seeds, vanilla pods, and wine. Convey to boil, stirring regularly. then scale back warmth to low. Simmer for two mins or till liquid reduces by means of part. Stir regularly. Upload heavy cream. Simmer for three mins or till sauce begins to bubble. Stir regularly. Take away vanilla pod. Duvet pan and take away from warmth

Cut up the lobster tails in part lengthwise. Brush lobster-tail halves in all places with olive oil. Set grill to medium-high warmth. Position the lobster halves on grill, meat aspect down. Grill for five mins or till meat begins to char. Turn lobster halves. Grill for an extra 3 mins or till meat is company to touch. Position lobster halves on plates meat aspect up. Ladle sauce over lobster halves. Serve straight away. Is going neatly with sautéed spinach. And even ice cream. See the tidbit underneath.

TIDBITS

1) Vanilla pods make the preferred vanilla ice cream, however abnormal ice-cream flavors abound. Reminiscent of:

lobster (used on this recipe)
cardamom black pepper
cayenne chocolate
fish and chip
garlic caramel
goat cheese beet
inexperienced tea
habanero bacon avocado
horseradish
scorching canine
ketchup
kimchi
mayonnaise
olive oil
pineapple cilantro
pizza
roasted tumeric and ginger
squid ink
Sriracha
summer season corn
candy potato
Tabasco sauce
ube pink yam
wasabi

Paul De Lancey, The Comedian Chef, Ph.D.