#deliciousdishes

Cheesy Spinach-Artichoke Bagel Bites Recipe

Garlic Herb Lobster Tail Indulgence This savory dish features succulent lobster tails brushed with a rich garlic herb butter, perfect for a special occasion or a delightful weeknight treat. Ingredients 2 tails lobster 6-8 ounces each 4 tablespoons unsalted butter 2 cloves garlic minced 1 tablespoon fresh parsley finely chopped 1 tablespoon lemon juice to taste salt to taste pepper lemon wedges for serving Instructions Preheat the grill to medium-high heat (about 400°F/200°C). If using a broiler, preheat it as well. Prepare the lobster tails by using kitchen scissors to cut the top shell lengthwise down the middle, stopping just before the tail fin. Gently pull apart the shell and lift the lobster meat out, resting it on top of the shell. In a small mixing bowl, melt the butter in the microwave or on the stove. Once melted, stir in the minced garlic, chopped parsley, lemon juice, and season with salt and pepper. Brush a generous amount of the garlic herb butter mixture over the lobster meat and inside the shell. Place the lobster tails on the grill or under the broiler. Grill for about 5-7 minutes, basting occasionally with the remaining butter mixture until the meat is opaque and firm (internal temperature should reach 140°F/60°C). Once cooked, remove the lobster tails from the grill and let them rest for a couple of minutes. Serve the lobster tails warm with lemon wedges on the side.

Q3: Are the classes live or pre-recorded? A3: Our classes are a mix of both! You’ll have the option to join live, interactive sessions where you can ask questions in real-time, or you can watch pre-recorded sessions at your own convenience. Either way, you’ll be able to follow along at your own pace and revisit the recipes whenever you like!

Came back for another meal. Had slippery egg over beef rice. Had some soy sauce over the dish. Taste delicious with slight salty flavour. The ovaltine is hot. Pour over a polar bear. A polar bear is taking a hot bath. More authentic Hong Kong style. From “Sing Choi Kee”.