{"id":2031,"date":"2011-11-19T13:19:09","date_gmt":"2011-11-19T11:19:09","guid":{"rendered":"http:\/\/azaharskitchen.wordpress.com\/?p=2031"},"modified":"2011-11-19T13:19:09","modified_gmt":"2011-11-19T11:19:09","slug":"hot-butter-lobster","status":"publish","type":"post","link":"https:\/\/azahar-spain.com\/kitchen\/hot-butter-lobster\/","title":{"rendered":"hot butter lobster with chilli, scallops &#038; parmegiano pastries"},"content":{"rendered":"<p style=\"text-align:center;\">Another great recipe from guest contributor, fellow foodie &amp; friend <a href=\"http:\/\/twitter.com\/#!\/weerascal\">WeeRascal<\/a>\u2026<br \/>\n<a href=\"http:\/\/azaharskitchen.files.wordpress.com\/2011\/11\/dels-lobster.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-2034\" title=\"del's lobster\" src=\"http:\/\/azaharskitchen.files.wordpress.com\/2011\/11\/dels-lobster.jpg\" alt=\"\" width=\"481\" height=\"391\" \/><\/a><\/p>\n<p style=\"text-align:justify;\">Everyone has their own theory about how best to kill lobster. Below is a link that will help you. Either way, you need to boil it. There should be 10 minutes at a boil for the first pound of lobster, and three minutes for every following pound. Unfortunately, this dish isn\u2019t very linear and you will have several things on the go at the same time, but I have tried to explain the sequence as best I can.<\/p>\n<p style=\"text-align:center;\"><a href=\"http:\/\/www.ehow.com\/about_5241215_long-boil-lobster.html\">How long to boil a lobster<\/a><\/p>\n<p style=\"text-align:center;\">Ingredients and instructions below&#8230;<\/p>\n<p><!--more--><\/p>\n<p><strong>For the lobster<\/strong>:<br \/>\n1 fresh lobster<br \/>\n3 tsp olive oil<br \/>\n2 tsp chopped parsley<br \/>\n1 tsp thyme<br \/>\n\u00bd small onion<br \/>\n1 clove garlic, finely chopped<br \/>\n150g butter<br \/>\n\u00bc cup cognac<br \/>\n\u00bd deseeded chilli, finely sliced<br \/>\nParmigiano Reggiano cheese shavings<br \/>\nSalt &amp; pepper to taste<\/p>\n<p><strong>For the scallops<\/strong>:<br \/>\n2 fresh scallops per person<br \/>\nKnob of butter<br \/>\nSalt &amp; pepper to taste<\/p>\n<p><strong>For the Parmigiano Pastries:<\/strong><br \/>\nStrip of ready-made puff pastry<br \/>\nParmigiano Reggiano cheese shavings<\/p>\n<p style=\"text-align:justify;\">Cut the puff pastry into 4cm squares. Brush with butter and top with cheese shavings. Place in oven on gas mark 7 for 15 minutes, or when just turning colour. Not brown. Blow torch topping until slightly blackened when ready and set in the bottom of the oven. Turn oven to low.<\/p>\n<p style=\"text-align:justify;\">Cook the lobster as described above and allow to cool for 5 minutes. Split lengthways using a heavy knife (you may need to strike the top of the knife with something heavy to crack through the shell)<\/p>\n<p style=\"text-align:justify;\">In a pan, add all of the lobster ingredients except the cheese and the cognac. Cook until the onions have relaxed. Pour \u00be of the mix over the open lobster halves and sprinkle with the cheese.<\/p>\n<p>Set under a grill until the cheese begins to brown.<\/p>\n<p>Warm up the brandy in a pan and pour over the lobster. Blaze. Set in a very low oven.<\/p>\n<p>Put the residual mix into a ramekin to serve on the side and place in oven with the pastry.<\/p>\n<p>Sear the scallops on a very hot griddle with the butter. 2 Minutes one side, one minute the other.<\/p>\n<p>Take the scallops and everything from the oven and plate up on fresh lettuce.<\/p>\n<p>Serve with boiled rice or noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Another great recipe from guest contributor, fellow foodie &amp; friend WeeRascal\u2026 Everyone has their own theory about how best to kill lobster. Below is a link that will help you. Either way, you need to boil it. There should be 10 minutes at a boil for the first pound of lobster, and three minutes for [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,54],"tags":[109,132,138,189],"class_list":["post-2031","post","type-post","status-publish","format-standard","hentry","category-guest-recipes","category-seafood","tag-lobster","tag-recipe","tag-scallops","tag-seafood"],"aioseo_notices":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts\/2031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/comments?post=2031"}],"version-history":[{"count":0,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/posts\/2031\/revisions"}],"wp:attachment":[{"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/media?parent=2031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/categories?post=2031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/azahar-spain.com\/kitchen\/wp-json\/wp\/v2\/tags?post=2031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}