Ways To Baking A Lobster Tail

Baking a lobster tail is one of the easiest ways to cook lobster tails. This method can be done with the standard oven and results in a juice lobster tail. This technique is also more forgiving than broiling a lobster tail if you overcook it.
　　
Ingredients
　　
1 cup panko bread crumbs
　　
1/2 stick butter, melted
　　
4 sprigs fresh thyme, leaves only
　　
2 tablespoons, chopped fresh flat-leaf parsley
　　
4 or 5 cloves fresh garlic, peeled and gently smashed
　　
Kosher salt and freshly ground black pepper
　　
2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
　　
Extra-virgin olive oil, for drizzling,1 lemon, cut into large wedges, plus more for drizzling, for serving. Mixed lettuce, for serving
　　
Directions
　　
Preheat oven to 425 degrees F.
　　
In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
　　
Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.
　　
Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people.—Taste of Home Test Kitchen.
　　
When buying frozen lobster tails, read the package and avoid ones that are soaked in Sodium trioyphosphate. This is a preservative and it adds weight to the tail. More weight means higher cost. Thaw tails completely to ensure even cooking.
　　
Steam-Baked Lobster Tails
　
2 (6-8 ounce) lobster tails, thawed completely, butterflied, and piggy-backed
　　
Clarified butter
　　
Kosher salt
　　
Chopped fresh parsley
　　
Lemon wedges
　　
Preheat the oven to 400º F. Place the lobster tails in a baking dish and brush the tail meat with clarified butter. Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. Bake until the internal temperature of the tail meat reaches 135º-140º F, about 10-12 minutes. For larger tails, increase the baking time. A 10-12 ounce tail will take about 12-14 minutes and a 12-14 ounce tail will bake for approximately 14-16 minutes.
　　
Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges. Enjoy!
　　
Gently lift the meat up and out of the shell and lay it directly on top of the shell. This is called piggy-backing. Place the tails in a baking dish, brush the meat with clarified butter and add 1 cup of tap water. Cover with foil and bake in a preheated 400º F oven until the internal temperature reaches 135º-140º F, about 10-16 minutes depending on the size of the tail. Season with salt, fresh chopped parsley, lemon wedges and clarified butter.

Mouth-watering Brunch Casserole Recipes For This Weekend

Weekend is a pleasant time to rest and relax. Some people like to spend time sleeping, while others may spend time gardening or some sports activities. For the food-lovers, it's definitely a great time to try some new food recipes and get a delicious change. Are you looking for some new exceptional recipes for this weekend? Then, why don't you try brunch casserole recipes?

Casserole is a type of cookware that is used for cooking as well as a serving dish. Cooking in a casserole is one of the easiest and fastest ways to prepare any kind of dish. You can prepare some sumptuous brunch casserole recipes within a short time. Brunch menu offers a combination of breakfast and lunch. So try following delicious brunch casserole recipes.

Brunch Casserole

Ingredients
8 Slices of whole wheat bread
4 Eggs, beaten
2 Cups chopped, cooked broccoli
¾ Cup melted butter
2 Cups chopped, cooked ham
2 Cups cheddar cheese
2 Cups milk
½ Tsp pepper
1 Tsp salt

Preparation
Make the small cubes of bread and toss them with melted butter. In a greased casserole dish, add ham, half of the bread cubes and half of the broccoli. Then add remaining of bread cubes, cheese and broccoli. In a small mixing bowl, beat milk and egg together and then add pepper and salt. Pour this mixture over the casserole. Refrigerate this mixture, for at least 2 hours. Then bake for about 1 hour at 350°F.

Broccoli and Cheese Brunch Casserole

Ingredients
8 Oz pork sausage
1½ Cups of shredded cheddar cheese
1 Cup ricotta cheese
10 Oz package of chopped broccoli, thawed and drained
¼ Cup milk
8 Eggs, lightly beaten
1 Tomato, thinly sliced
1 Tsp black pepper
½ Tsp salt

Preparation
Preheat the oven to 350°F. Cook the sausage, drain it and place in a large mixing bowl. Then, add ½ cup of cheddar cheese and broccoli. Place this mixture into a lightly greased casserole dish. In another bowl, place ½ cup of cheddar cheese and then add beaten eggs, milk, ricotta cheese and pepper and salt to taste. Mix it well. Spread this mixture over the sausage mixture. Then, sprinkle the remaining cheddar cheese. Decorate with tomato slices over the top. Cover this mixture and bake for about 30 minutes. Then, uncover the dish and bake for 15 minutes more.

Hash Brown Brunch Casserole

Ingredients
1 2-Pound package frozen hash brown potatoes, unthawed
3 Cups (packed) grated sharp cheddar cheese
1 Ounce can cream of celery soup, undiluted
1 Cup finely chopped onion
1 Cup sour cream
1 6-Ounce can french fried onions

Preparation
Preheat the oven to 350°F. In a large bowl, combine together brown potatoes, cream of celery soup, cheddar cheese, sour cream and finely chopped onion. Then, transfer this mixture to a casserole dish. Bake it for about 1 hour, until the top is slightly golden. Then, sprinkle some french fried onions over the top and then bake for about 5 minutes, until golden brown.

Mouth-watering Traditional Brazilian Recipes Are Just Here

Brazilian food is light, spicy and delicious. The Brazilian cuisine is characterized by its variety, and it reflects the diversity in culture and its people (Spaniards, Africans, Portuguese and Amerindians). Some traditional food recipes are:

Feijoada
Feijoada is considered to be the national dish of Brazil. It is a thick stew made from black turtle beans and a variety of salted pork and beef products. It's an intense and heavy preparation because besides containing stew meat and beans, it is served with rice, farofa, orange slices etc. Hence, it is mostly served for lunch and is followed by a nap. Feijoada is generally found in southeastern region of Brazil, also an industrial region.
Ingredients

1. 1 lb pork tenderloin
2. 1 lb black beans
3. few slices of bacon
4. 1 lb varied pork sausages
5. 2 tablespoons vegetable oil
6. Garlic, salt, chopped onions and bay leaves

Preparation

• Soak beans in water overnight, as this will make the beans easier to cook. Drain the beans and put in a pressure cooker. Add water, the water level should be 1 inch over the beans. Close the pressure cooker and put in medium heat for 20 minutes. The beans are ready.
• Now, add 2 tablespoons oil, garlic, salt, chopped onions, 5 or 6 bay leaves and cook for about 15 minutes.
• Cook slices of bacon and cubes of pork tenderloin with garlic and salt in a separate pan-fry.
• Add all the sliced sausages and stir at medium heat until all the water dries.
• Now, add the cooked meat to the pan with black beans.
• Cook for 10 minutes to let the meat soak in black beans; and your Feijoada is ready.

Serve Feijoada with white rice and collard greens.

Caipirinha
Caipirinha, known as national cocktail of Brazil, is made with cachaca, sugar and lime. Cachaca is a product of distillation of fermented sugarcane juice.
Ingredients

1. 1 lime quartered
2. 1 shot cachaca
3. 1 tablespoon sugar
4. ½ cup ice cubes with water

Preparation

• Place lime and sugar at the bottom of a glass.
• Crush and mash the lime using a wooden spoon.
• Pour liquor, add ice and stir well; Caipirinha is ready.

Picanha
Picanha is one of the famous traditional barbecue recipes (churrasco), containing white rice, farofa (seasoned manioc flour) and vinaigrette. It is tender beef which is grilled, the beef has the layer of fat which is removed during the cooking process. This dish is quite famous with foreign visitors.
Ingredients

1. 1 full piece of picanha
2. Rock salt
3. Garlic paste

Preparation

• Cut the picanha into about 2 inch-thick beefs.
• Rub the rock salt on the meat with or without garlic paste.
• Put the meat over the grill.
• Cook the meat to your preference.
• Later, skin out the outer layer and if needed, you can put the inner meat for more cooking. The dish is ready.

Picanha is served with rice and the preferred sauce.

Bolinho de Chuva
Bolinho de chuva, famously called Brazilian donut, is a traditional food made of flour and is deep-fried.
Ingredients

1. 1 cup flour
2. ½ cup milk
3. 2 tablespoons baking powder
4. ½ cup cornstarch
5. 2 eggs
6. 4 tablespoons granulated sugar
7. Pinch of salt
8. Oil
9. Sugar with cinnamon

Preparation

• Mix eggs, sugar and pinch of salt in a large bowl. While mixing with a wooden spoon, add flour, cornstarch, baking powder and milk until a batter similar to cake batter appears.
• Preheat the fryer to 350 degree F.
• Take a spoon of batter and scrape off the batter into fryer using another spoon.
• Fry donut for about 3 or 4 minutes till they turn golden brown.
• Remove them from oil and drain on a paper towel-lined plate.
• Sprinkle with powdered sugar along with cinnamon and the dish is ready to be served.

There are more dishes which are relatively unknown to the world but are quite delicious and famous in Brazil. This just shows the culinary richness of Brazil.