Skip to main content

#HotSummerEats: A Little Guava Tail #sponsor

Yesterday was the last day of school...and we decided to celebrate with little lobster tails, some bubbly (prosecco for the talls and root beer for the smalls), and a sweet treat!


Another successful year ended with reflections on what they've learned, what they can do better next year, and what fun we have planned for the next eight weeks. All teachers' presents and thank you notes were delivered and I got to work on time. Phew. Time to catch my breath. I decided to use some of our #HotSummerEats sponsor ingredients to add some spicy sweetness.


Ingredients
  • lobster tails
  • olive oil
  • freshly ground salt
  • freshly ground pepper
  • BBQ or cooking sauce of your choice (I used Pirate Jonny's Guava Girl Sauce*)

Procedure
Preheat the oven to 350 degrees F. Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece.


Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom membrane, freeing tail meat from the shell. Pull the meat up and over the shell, closing the shell shut beneath it. The tail meat, then, piggybacks on top of the shell.

Coat the lobster meat with a generous coating of oil, drizzle with BBQ sauce, and sprinkle with salt and pepper. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen. 

Serve immediately with another coat of sauce. We had ours with some grilled asparagus and grilled summer squash.


Thanks, Pirate Jonny's* - just one of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Pirate Jonny's on the web, on twitter, on facebook, and on instagram.


*Full Disclosure: I received a bottle of Guava Girl  from Pirate Jonny's for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


Comments

  1. i am so impressed. i've never made lobster before, but i sure do love to eat it! :)

    ReplyDelete
  2. Those look absolutely PERFECT! I haven't had lobster in way too long, it sounds like such a perfect celebratory meal. :)

    ReplyDelete
  3. Guava Girl elevates anything. (But, I don't know that a lobster tail needs any elevation but I am sure it was delicious!!!)

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t