Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Lobster in Blood Orange Sauce
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- #14877
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 lobsters, split and skewer the tail to keep from curling
olive oil
salt and pepper, to taste
6 blood oranges , juiced
2 lemons, juiced
1 cup dry white wine
3 shallots, minced
salt & pepper
1 cup butter
directions
Split lobsters or tails, skewer to prevent curling, brush with olive oil, salt and pepper, and grill.
Add wine and citrus juice to a sauce pan along with shallots, salt and pepper. Reduce until the mixture is syrupy in in consistency, whisk in the butter until the sauce is thick and luscious.
Serve over lobster. This is also great over grilled shrimp, and the addition of a little fresh minced mint is also great as well.
added by
Unefer1
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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