iloveblackmovies
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Recipes inspired by your favorite black stars.
TERRENCE HOWARD
Lobster Tails for Two
2 Lobster Tails
1/3 C. Olive oil
1 T Minced garlic
Salt
Pepper
Red Pepper (optional)
Sprinkle lobster tails with salt, pepper and red pepper, if desired. Mix olive oil and garlic
and brush tails with mixture. Broil for 10-13 minutes or until flesh is opaque and firm.
Cool. Once cool, remove meat from tail shell and cut into bite-sized chunks. Reserve
shell.
STUFFING
2 lobster tails (broiled, meat removed from shell and cut into bite-sized chunks)
1/4 C. Cilantro, stripped from stem
1/4 C. Olive oil
6 Scallions, minced
6 Campari tomatoes
1 Lemon (large)
2 T Pinot Grigio or red wine
Blanch tomatoes for 2 minutes until skin cracks. Peel tomatoes and refrigerate until
ready to use. In large skillet, heat olive oil. Add scallions and garlic. Sauté for 1-2
minutes. Add tomatoes, lobster and lemon juice and sauté until warm (not long). Add
cilantro, salt and pepper to taste. Remove lobster and tomatoes and place in reserved
shell. De-glaze the pan with wine and pour over lobster. Serve.
Lobster Tails for Two
2 Lobster Tails
1/3 C. Olive oil
1 T Minced garlic
Salt
Pepper
Red Pepper (optional)
Sprinkle lobster tails with salt, pepper and red pepper, if desired. Mix olive oil and garlic
and brush tails with mixture. Broil for 10-13 minutes or until flesh is opaque and firm.
Cool. Once cool, remove meat from tail shell and cut into bite-sized chunks. Reserve
shell.
STUFFING
2 lobster tails (broiled, meat removed from shell and cut into bite-sized chunks)
1/4 C. Cilantro, stripped from stem
1/4 C. Olive oil
6 Scallions, minced
6 Campari tomatoes
1 Lemon (large)
2 T Pinot Grigio or red wine
Blanch tomatoes for 2 minutes until skin cracks. Peel tomatoes and refrigerate until
ready to use. In large skillet, heat olive oil. Add scallions and garlic. Sauté for 1-2
minutes. Add tomatoes, lobster and lemon juice and sauté until warm (not long). Add
cilantro, salt and pepper to taste. Remove lobster and tomatoes and place in reserved
shell. De-glaze the pan with wine and pour over lobster. Serve.
