If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe. Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here. As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger. So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.
What size Lobster Tails to use
I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately. So you really can’t go wrong with that kind of deal if you want to give this a try sometime. Really you can use just about any size you want. You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe. Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.
Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation. You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house. And, believe me, this recipe will dress to impress any fan of any of those fish. I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.
Prepare Trout Amandine
For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley. At this point you can choose to grill, bake or pan fry the fish. In this video recipe, I take it to the grill but you can do what you prefer. After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon. I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes. By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.
These Honey Chipotle chicken Wings are, by far, the best wings I have ever had. They are sweet and savory, they are crispy and spicy yet incredibly tender and juicy on the inside. They have best flavor of just about any barbecue sauce and we’ll talk about the secret to that in just a minute. But I definitely think that the grilling definitely takes this recipe to a whole new level. But don’t let that scare you if you don’t have a grill. I think these spicy buffalo style wings would still be absolutely fantastic fried in oil or baked in the oven.
Honey Chipotle Chicken Wings Sauce
This Chicken Wing Sauce is phenomenal. I mean it. I’t fantastic. My secret for this recipe is definitely in the sauce. I use Sweet Baby Ray’s barbecue sauce to start, then I add a couple of Chipotle peppers in Adobo Sauce and a fresh clove of Garlic but it doesn’t end there. Since it’s got that pepper spice I balance it out with Tequila and Lime. Now, of course, the Tequila is optional but the lime is definitely essential because it adds that Mexican style flavor everyone loves in their Mexican food. But if you’re not shy, I highly recommend following this recipe to a “T” and add that Tequila. It takes this Honey Chipotle Chicken Wing Sauce to whole new level.