4 1/2 Golden Spoons
Yes, another 4 1/2 Golden Spoon experience. Your probably thinking that I’m too generous with my reviews, but that really isn’t the case. I’ve just been lucky enough lately to fall into some of the best dining experiences of my life. Cafe Veneto was another amazing find. We were casually walking the streets of Rome when we came upon a charming well dressed gentlemen who was standing in front of an elegant restaurant of about twenty tables housed in a gleaming glass cube directly on Via Vittorio Veneto. He asked us to look at the menu which had a wonderful selection of local delicacies. We weren’t hungry, but we’re so impressed with him and his promise of a great dining experience that we took his business card and vowed to return. In fact, the next evening we did return and he remembered us. We were seated at a elegantly dressed table with bright white linens and gleaming glass and silverware. A live duo was singing with a list of classic romantic american tunes. (more…)
An Extravagant Middle-Eastern Inspired Dish With Spectacular
Color And Hot, Sweet, & Sour Flavors
4 1lb Maine Lobster Tails (Fresh or Frozen)
2 Tbls Ginger Garlic Tandouri Paste
6 Tbls Butter
3 Cloves Chopped Garlic
Optional additional Butter & Tandoori Paste for dipping sauce.
Remove the shell from thawed lobster tails with poultry shears. Make on cut on the center underside from the base to the last tail segment, being careful not to cut the last segment or end of the tail. Make a similar cut on the top from the middle of the end to the last segment. Carefully remove the shell, again keeping that last segment in tact for presentation. Place the tails in a baking dish suitable for marinade.
Melt the butter in the microwave in a small dish. Add the Tandoori Paste, chopped garlic and the juice of one lime. Mix well. Using pastry brush, coat each lobster tail on both sides with the mixture. Lightly salt with Garlic Salt. Let marinate covered in the refrigerator for about one hour. Grill on a closed barbeque for about eight minutes on each side. Serve garnished with snipped parsley. It’s also nice to take additional butter mixed with Tandoori paste and serve that in ramekins on each plate.
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