All week long Chef Randy Coleman is teaching us how to make a Valentine's Day dish that will blow your significant other away.
1. Preheat oven to 350ºF.
2. Split shell of lobster tail with kitchen scissors without cutting into flesh.
3. Using your fingers, separate the flesh from the shell in one piece. Lay the flesh lengthwise on the outside of the shell.
4. Coat well with olive oil.
5. Season with paprika and salt.
6. Place entire tail on a baking sheet and bake 12 to 16 minutes, depending on tail size. Test for firmness but do not overcook.
7. Drizzle with lemon infused olive oil.
8. Serve and enjoy.
Truffle Seasoned Filet:
1. Add a pure olive oil to pan and heat over high heat until the oil begins to slightly smoke. (about 3 minutes).
2. On a plate, rub the filet with olive oil and season with Truffle Salt (available at HEB) and pepper on both sides, and place in the heated pan.
3. Grill for 2 minutes and flip over. Adjust the heat, if too much smoke is produced. Do not move or flip steak, after placing in the pan, the proper seat will not happen.
4. Flip steak and allow to sear for 2 minutes, adjusting the fire to keep hot without producing to much smoke. Depending on the thickness and desired doneness desired, total cooking time will be 5-8 minutes.
5. Remove from pan, cover lightly with a piece of aluminum foil and let rest for 5-10 minutes before serving.
Truffle Mashed Potatoes:
Simply Potatoes Garlic Mashed Potatoes
4 oz. Fontina Cheese, Grated
1/3 Cup Whole Milk
2 teaspoons (more if more truffle flavor is desired) Sabatino Truffle Zest
1. Set up a double boiler of a medium heat.
2. Add Simply Mashed Garlic Mashed Potatoes, milk, cheese, and Truffle Zest.
3. Blend well until cheese is completely melted and desired temperature is reached.
4. Serve, garnish with shaved Parmesan Cheese, and Enjoy!!!!
1. You will need approximately 7 asparagus spears per person.
2. With your hands, bend the lower portion of the asparagus spears until it breaks. Spears will break in the
spot where the tough part of the spear meets the tender part.
3. Bring 1 inch salted water (tastes like seawater) to a boil in a large skillet.
4. Add asparagus in one layer. Cook until tender, about 5 minutes for medium and 7 minutes for jumbo.
5. Drain, and transfer to a serving platter.
6. Sprinkle with salt and pepper, and top with a pat of butter.
7. Garnish with mango salsa (optional).
Lemon Curd Parfait:
8 oz. Graham Crackers, crushed
11 oz. Wilton Lemon Curd
3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla
1. Place lemon curd in a small double boiler set-up, over a medium heat. Stirring occasionally, to allow to
become more fluid.
2. In a small oven ready custard bowl, place a 1/4 inch layer of crushed graham crackers.
3. Spoon in a layer of the warm lemon curd (1/4 of the total curd) over the graham crackers.
4. Add a light layer of crushed graham crackers on the curd.
5. Spoon in another layer of lemon crud on the crushed cracker layer.
6. Make the Meringue:
In medium bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
7. Spoon meringue onto each layered curd parfaits. Spread over filling, carefully sealing meringue to edge of
crust to prevent shrinking or weeping.
8. Lightly Brown Meringue with one of the two methods below:
With a blow torch, lightly sweep over the top of the meringue to lightly brown the meringue then store in
the refrigerator until ready to serve
in a preheated oven to 475 degrees, bake 8 to 12 minutes or until meringue is light brown. Cool away
from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
9. Garnish with a mint leaf and thinly slice of lemon, serve and enjoy!!!!!