Page 59 - Whats The Vibe By Chef Bruja

Prep Time: 5 minutes Cajun Lemo But e

Co king Time: 15 - 20 minutes

Se ving Size: 2 Lobste Tails

Inst uctio s Ing edients

• First, I will explain to you how to get your lobster tail like this, but I highly suggest, if this is your first time making
• Two lobster tails.
lobster tails, to look up a YouTube video on how to extract the meat from out the shell for a better visual presenta-

tion. • One stick / 8 tbsp of unsalted butter. Preferably Irish

• Start by cleaning your lobster tails with cold water, then turn on its back and cut the legs off. Then flip back with butter.

your kitchen scissors and start cutting directly in the middle of the tail to the back fin and stop. Take both hands • 2 tbsp minced garlic. 5 -7 garlic cloves.

and cut open the inside, just enough to pull out the meat to sit on top of the shell. Do this lightly; it will crack a little, • 3/4 cup diced red onion. ( optional )

but that’s okay; don’t handle it too rough. Once the meat is out, cut off the excess skin hanging on the sides for a • One whole squeezed lemon.

clean look. • 1 tbsp cajun seasoning.

• Now we should have the lobster tail sitting up. • 1 tbsp green seasoning/sofrito.

• Begin to smash and mince your 5 - 6 garlic cloves, and dice up 3/4 cup red onion. • 1 tbsp Chef Bruja everything seasoning.

• You must begin by melting 4 tbsp of butter for 5 - 10 seconds. After it’s melted, we add our seasonings.

• Add 1 tbsp green seasoning/sofrito, add your minced garlic, onions, 1 tbsp cajun seasoning, 1 tbsp Chef Bruja

everything seasoning, and squeeze one whole lemon. Mix this till everything is bound well, then get your basting

brush, or if you don’t have, you can baste with your spoon. Make sure your lobster tails are covered completely. You

should still have some of your mix set aside for later use.

• There are multiple ways to do this part, depending on how you want your lobster tail.

• You can add 1 tbsp olive oil and 1 tbsp butter to a medium-sized pan to grill it. Place heat on low to medium. Once

the butter melts, you want to place your lobster tails meat facing down against the pan. Place a lid over and let that

cook for 5 - 10 minutes till it gets that nice char. Once your lobster is browned, flip back and baste again with your

leftover sauce. Place onto a plate to serve.

• To air fry, grab an aluminum foil sheet to catch any juices, place your lobster tail in there and let cook on 350 for 5 -

8 minutes on air fry for a nice healthy crisp.

• To steam your lobster tail, you can add 1 cup of water to the bottom of a wide set medium pan, place heat on low to

medium with the lid on. ( if you have a steaming pot, you can use that ) After 10 minutes, lobster is just like shrimp;

once it is a pink, translucent color, it is ready. The internal temperature should be anywhere between 135 - 140

Fahrenheit if you are unsure. Repeat the same process, and enjoy!

• To make the butter mix we created, follow the same steps as a dipping sauce.

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