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Before you jump to Sauteed Lobster recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Conserve Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to fix the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they should do this soon. Read on for some methods to go green and save energy, mainly in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can certainly minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is definitely something we can all perform, without difficulty. Largely, all it requires is a little common sense.
We hope you got insight from reading it, now let's go back to sauteed lobster recipe. To cook sauteed lobster you need 6 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Sauteed Lobster:
- You need 1 of lobster/person.
- Use 3 tbsp of butter.
- Take 1 tbsp of lemon juice.
- Take 1 small of orange.
- Get 1 1/2 tsp of garlic salt - divided.
- Provide 1 tsp of dill weed.
Instructions to make Sauteed Lobster:
- This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours..
- Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw..
- Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact..
- Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body..
- Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed..
- Reserve the shells and left over body parts for lobster stock..
- Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half..
- Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary..
- Chop the meat into bite size portions and add the claw meat..
- In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster..
- Serve immediately with melted citrus butter from pan..
Notes: If desired, thread each tail lengthwise on a wooden skewer as shown in the photo to prevent them from curling when cooking. Hold a lobster tail in one hand, or place it on a bench top supporting it with your hand. With the shell facing up, cut down through the centre of the back to the end of the tail, leaving tail fan intact. With your thumbs, open the shell to loosen it from the meat, opening the meat away from the shell side walls. In a large frying pan over medium heat, melt the butter and add the shallots and garlic.
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