Ingredients
- 2 nice sized lobster tails (14 – 16 ounces each)
- 1 pound pecorino cheese grated
- 6 ounce unsalted butter (soft)
- 2 nice sized lobster tails (14 – 16 ounces each)
- 1 pound pecorino cheese grated
- 6 ounce unsalted butter (soft)
- 2 pound peeled potatoes
- 1/4 quart heavy cream
- 1/2 tablespoon garlic, chopped
- 1 tablespoon truffle oil
- 10 ounce grated pecorino
- 2 nice sized lobster tails (14 – 16 ounces each)
- 1 pound pecorino cheese grated
- 6 ounce unsalted butter (soft)
- 2 pound peeled potatoes
- 1/4 quart heavy cream
- 1/2 tablespoon garlic, chopped
- 1 tablespoon truffle oil
- 10 ounce grated pecorino
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped shallots
- 1/2 cup heavy cream
- 2 ounce white wine
- 8 ounce butter
Preparation
Baking Directions:
Pecorino Florida Lobster Tail Steal This Recipe® step-by-step Instructions:Preheat oven 350 degrees F.
1.Cut down the shell and pull meat out.
2.Place meat on top of shell.
3.Place lobster tail in metal pan.
4.Spread 3 oz.
butter on each lobster tail.
5.Season with salt and pepper.
6.Pack lobster tail with cheese.
7.Place tail in oven and cook for 20-30 minutes.
8.Serve over Truffle au Gratin.
9.Place Key Lime Beurre Blanc Sauce over the lobster tail.
Truffle au Gratin Steal This Recipe® step-by-step Instructions:Preheat oven to 350 degrees F.
1.In a mandoline, slice potatoes very thin.
2.In a bowl add cream, potatoes, garlic, truffle oil, 5 oz of cheese and salt and pepper to taste.
3.Mix well and place all ingredients in a baking pan.
4.Add the remainder of the cheese on the top and wrap with foil.
5.Cook for about 45 min in the oven until done.
Key Lime Beurre Blanc Sauce Steal This Recipe® step-by-step Instructions:1. Stir all ingredients except the butter in a sauce pan and bring to boil.
2.Reduce heat and simmer for 5 minutes.
3.After sauce is reduced, add 8 oz of butter slowly into the mixture.
4.Whisk well.
For complete nutritional information please go to www.
stealthisrecipe.
com
