Have you ever thought about having an intimate Valentine’s Day Dinner at home? Sometimes it feels like ‘amateur night’ when we go out to a restaurant on a big holiday. We like to go out before Valentine’s Day, and then make things special at home on the actual day. Here’s a Surf & Turf recipe match up splurge for Valentine’s Day. This is an intimate dinner you can easily prepare and enjoy together.
There are 3 ways to make the Lobster Tails and they’re all quick and easy. You can steam them, grill them or bake them. Here are a few tips from Help with Cooking:
Steamed lobster tails
- Pour 1 cup of water into the bottom of a pan and add salt.
- Bring the water to the boil.
- Insert a wooden skewer or cocktail stick down the length of each lobster tail. This will prevent them from curling up upon steaming.
- Place the tails on a steaming rack placed inside the pan and cover with a lid.
- Steam the tails for about 7 or 8 minutes, drain and serve hot.
- Insert a wooden skewer into the lobster tails to prevent them from curling on boiling.
- Prepare a large saucepan of salted water according to instructions above for boiling lobster tails.
- Once the water has reached a fierce boil, drop the tails in and cook for 4 minutes.
- Drain the tails and position them on their backs once they have cooled slightly.
- With a sharp knife, split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath in tact.
- Pour some melted butter and lemon juice over the meat of the tails or brush a marinade of lemon juice, olive oil, salt pepper, garlic powder and paprika over the meat and place shell side down into a pre-heated grill.
- Grill for approximately 7 – 8 minutes under a medium – hot heat or until the meat is opaque, no longer transparent and firm to the touch.
- If you wish, you may turn the tails over half way through cooking.
- Remove from the grill and serve hot with lemon, melted butter or mayonnaise.
- Preheat the oven to 400°F (200°C).
- Split the soft shell of the lobster tail in half lengthways with a sturdy knife.
- Place the lobster tails on a baking tray and brush them with melted butter.
- Bake in the oven for between 8 and 10 minutes.
- Serve hot with lemon slices, melted butter or mayonnaise.
- Wash one bunch of asparagus under cool running water.
- Trim away the bottom 1/3 of the stalk. The tip of the asparagus is very tender, but the further down you go on the stalk, the tougher it gets.
- If you bend the asparagus it will naturally snap at the point where it goes from tender to tough (which is usually about 1/3 of the stalk).
- Peel the stalks so that they are the same width as the tip. This ensures even cooking. Really thin stalks of asparagus do not need peeling.
- Lay the asparagus two to three deep in a rectangular dish.
- Add one Tablespoon of water.
- Cover the dish with plastic wrap. Leave a small vent in the corner for steam to escape. (This also helps the plastic wrap from almost shrink wrapping itself over the asparagus. When that happens it’s a lot harder to remover the plastic wrap. (Be careful not to get burnt from the hot steam!)
- Set the microwave on high heat and cook the asparagus about 2 minutes and 30 seconds. If you want your asparagus to be more tender, cook it for another 30 seconds or so.
- Be sure not to overcook asparagus. Overcooked asparagus not only turns to mush, but it develops into a very unappealing shade of green.