Easiest Way to Winter Yummy Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

Easiest Way to Winter Yummy Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron Delicious, fresh and tasty.

Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron. Great recipe for Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron. One of the world's most expensive spices! It's SO worth the price paid!

You can cook Mike's Himalayan Salt Block Lobster Tails & Swee.

One of the world's most expensive spices!

It's SO worth the price paid!

You can have Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron

1. Prepare of 8"x 8" Himalayan Sea Salt Blocks [reuseable].

2. Prepare of Raw Rock Lobster Tails [4 1/4 pounders + lemon juice + lemon pepper].

3. It’s of Fresh Large Sweet Sea Scallops.

4. You need of Garlic Olive Oil.

5. You need of Saffron Threads [for scallops + reserves for clarified butter].

6. You need of Fresh Ground Black Pepper.

7. You need of Lemon Pepper.

8. It’s of Fresh Lemon Juice [+ wedges for garnish].

9. You need of ● For The Butter.

10. It’s of Salted Butter.

11. Prepare of Saffron Threads [optional].

12. You need of Fresh Fine Minced Garlic.

13. You need of Fresh Or Dried Chives.

14. You need of Lemon Pepper.

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen!

See recipes for Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron too.

One of the world's most expensive spices!

It's SO worth the price paid!

Mike's Himalayan Salt Block Lobster Tails & Sweet Saffron step by step

1. 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..

2. Lightly coat your seafoods with a slight amount of garlic infused olive oil and place on your heated salt blocks..

3. 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°..

4. Saffron pictured..

5. 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..

6. ● 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..

7. Scallop and lobster appetizer bowl pictured. Serve with seasoned clarified butter, fresh warmed bread and roasted garlic. Enjoy!.

Also, if you haven't cooked with salt slabs yet - you might want to consider at least one of them in your kitchen!

They're excelent with fresh seafood but, raw.

Himalayan salt is rich in trace minerals, which adds to the depth of flavor your foods will achieve when cooked, chilled, or simply presented on the plate.

Himalayan salt plates have naturally low moisture content, which allows the plate to be heated or chilled to extreme temperatures.

Our delicious Himalayan Salt Grilled Lobster Tail recipe is a gourmet treat for special occasions such as Christmas, Birthdays, Anniversaries and any occasion you want to serve a special dish with a unique & fabulous presentation!