valentines day recipe

Learn how to cook lobster tail five different ways! I’ve got all the popular methods covered like boiling, steaming, baking, broiling, and grilling.

How to Cook Lobster Tail

lobster tails

water

salt

water of white wine

unsalted butter (melted)

Kosher salt (for seasoning)

Black pepper (for seasoning)

Paprika (for seasoning (optional))

unsalted butter

garlic

paprika

lemon juice

Defrost tails in the refrigerator overnight, then rinse with cool water and dry with paper towels.

For a quick thaw method, submerge lobster tails in a bowl of cool water for 30 minutes. For large tails discard the water and refill the bowl another 30 minutes, or until flesh is flexible and no longer icy.

Defrost lobster tails

For a beautiful presentation with the meat on top of the shell. Works for all cooking methods except boiling.

Using sharp kitchen shears cut the top part of the shell lengthwise. Start from the exposed meat side down to just before the tail fin.

Remove any dark-lined digestive tract that runs down the middle of the tail if present and discard. Wash the tail with cool water and dry thoroughly.

Flip the lobster tail over with the abdomen facing up. Use your thumbs to gently press the ribs to crack them. This will make it easier to open the top part of the shell and remove the meat.

Open the shell starting at the wide base of the tail, run your fingers between the meat and shell to release. Carefully lift the meat out, but keep it attached to the tail end. Lay the lobster meat on top of the shell.

Butterflied Lobster

Add water and salt to a large pot making sure its enough to cover the lobster tails.

Bring the water to a boil, then carefully add the tails to the pot.

Cook until the meat is translucent, pinkish-white, and shells are red, about 1 minute per ounce.

Drain and allow to slightly cool before opening the shell to remove the meat. Add desired seasonings.

Boiled Lobster Tail

Add 2 inches of water to a large pot, then place the steamer basket on top.

Bring water to a boil, once the steam has formed add the lobster tails and cover. Do not overcrowd the pot, work in batches if needed.

Cook until the meat is firm, pinkish-white in color, and the shell is red, about 45 to 60 seconds per ounce. Keep a close eye on appearance change as it can overcook quickly. Add desired seasonings.

Steamed Lobster Tail

Set the oven rack to the middle position and preheat to 425ºF (218ºC).

Brush the lobster with melted butter, and season with salt, pepper, and paprika if desired.

Place lobster tails in a baking dish, then add just enough water or wine to cover the bottom of the pan, about ½ cup.

Bake until the flesh is firm and pinkish-white, about 1 to 2 minutes per ounce.

Baked Lobster Tail

Brush the flesh with melted butter and season with salt, pepper and paprika if desired.

Place tails, flesh-side up on a foil-lined baking sheet.

Set the oven rack to the upper position, about 10-inches from the broiler.

Broil until the shell is red in color and meat is firm, pinkish-white and cooked through, about 5 to 8 minutes depending on the size.

After 4 minutes of cooking time, check every minute after to prevent over-cooking.

Broiled Lobster Tail

Preheat the grill over medium heat for 15 minutes, between 350 to 400ºF (177 to 204ºC).

Clean the grill and then grease with oil.

Brush the lobster with melted butter, season with salt, pepper and paprika if using.

If cooking lobster in the shell, grill flesh-side down if cut in half, cook until lightly browned, 4 to 5 minutes. Flip and cook until the flesh is pinkish-white in color.

If cooking butterflied lobster tail, place on the grill flesh-side up. Cook until the flesh is pinkish-white, at least 10 minutes. More time will be needed for larger tails.

Grilled Lobster Tail

In a small bowl melt butter in the microwave in 30-second intervals, or melt over medium-low heat in a small pot on the stovetop.

Once melted, whisk in garlic, salt, pepper, paprika, and lemon juice.

Serve on the side with cooked lobster tails.

Lemon Garlic Butter Topping

Impress that special someone with a classic chocolate molten lava cake recipe. Just 6 simple ingredients create a tender cake with oozy chocolate filling.

Classic Chocolate Molten Lava Cake

unsalted butter (divided)

chocolate (baking bars)

eggs

sugar

kosher salt

all-purpose flour (plus extra for dusting ramekins)

sugar (for dusting)

Set the oven rack to the middle posiiton. Preheat the oven to 450°F (232°C).

Melt 1 tablespoon of butter in a microwave-safe dish for 30 seconds. Brush melted butter on the inside of four 8-ounce ramekins. Lightly coat with flour. Tap out the excess flour. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt 8 tablespoons butter (4 ounces) with the chocolate. Remove from heat and whisk together to combine.

In a medium-sized bowl, beat the eggs and egg yolks, sugar, and salt at high speed until thickened and pale, about 3 minutes.

Quickly fold chocolate into the egg mixture. Fold in the flour until just combined.

Divide batter evenly into the prepared ramekins and bake on a sheet tray for 9 minutes, or until the sides of the cakes are firm, the tops are just slightly cracked, but the centers are soft and slightly jiggly. Let the cakes cool in the ramekins for 1 minute.

Run a knife or small spatula along the sides of the ramekins a few times to release the cake.

Cover each ramekin with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Use the spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake.

Sprinkle with powdered sugar. Serve immediately.

https://www.youtube.com/watch?v=aTPe-DYHxrM

Impress that special someone with a classic chocolate molten lava cake recipe. Just 6 simple ingredients create a tender cake with oozy chocolate filling.
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https://www.jessicagavin.com/classic-chocolate-molten-lava-cake/

✅ INGREDIENTS:
• 9 tablespoons unsalted butter
• 6 ounces bittersweet chocolate
• 2 large eggs
• 2 large egg yolks
• ¼ cup sugar
• 1 pinch kosher salt
• 2 tablespoons all-purpose flour
• powdered sugar

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These&nbsp; Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!&nbsp; Perfect for Easter, Mother's Day or any other spring brunch!&nbsp;

Asparagus Puff Pastry Bundles

asparagus (about 12-16 ounces) (ends trimmed)

extra virgin olive oil

pepper

puff pastry (thawed)

Gruyere (shredded)

prosciutto

egg (beaten)

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).

Toss asparagus in olive oil and season with salt and pepper.

To make the bundles, place slice of prosciutto on top of the square.  I folded the prosciutto in half so that it fit nicely on the square.  Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese. 

Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.

Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

https://content.jwplatform.com/videos/lLDV250X.mp4

These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!  Perfect for Easter, Mother’s Day or any other spring brunch!

Prosciutto-Asparagus-Puff-Pastry-Bundles

This One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting is a simple to make, smaller sheet cake, perfect for Valentine&#x27;s Day, or to share with a small group! It&#x27;s made in one bowl, extremely moist, rich yet light, and topped with a creamy, decadent, salted fudge frosting. Decorate it with your favorite sprinkles, and/or a sprinkle of flaky sea salt!

One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting

Bob's Red Mill Organic All-Purpose Unbleached White Flour

+ 1 tablespoon unsweetened natural cocoa powder

baking powder

baking soda

vanilla extract

vegetable oil

buttermilk

strongly brewed hot coffee

unsalted butter, softened to room temperature

heavy cream

dark chocolate, chopped, melted, and cooled

flaky sea salt

sprinkles,

Preheat oven to 350℉. Line an 8x8 square baking dish with parchment paper. Spray the pan liberally with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, sugar, vanilla, vegetable oil, and buttermilk, and whisk until smooth. Slowly pour in the hot coffee, whisking to combine, until batter is smooth and pourable. Pour batter into prepared baking dish. Bake for 30-35 minutes, or until center is set and no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then carefully remove and let cool on a cooling rack for the remainder.

To make the frosting, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat for 2-3 minutes on medium-high speed, until light and fluffy. Lower the speed to medium, and gradually add the powdered sugar. Once incorporated, increase speed to medium-high, and beat for an additional 1-2 minutes. Add the vanilla and heavy cream, and beat for an additional 30 seconds. Turn off the mixer and add the melted chocolate. Increase speed to medium-high and beat for an additional 1-2 minutes or until incorporated, scraping down the sides as needed. Add the flaky salt and beat for 30 seconds or until combined.

Frost the cooled cake with the frosting, using an offset spatula to create the frosting &quot;swoop&quot; pattern, if you wish. Decorate with sprinkles, and sprinkle with flaky sea salt to finish. Cut into squares and enjoy!

This Creamy Parmesan Basil Chicken Recipe is a quick chicken breast recipe that tastes like it came from a restaurant!  This one pan chicken dish is easy to make for a weeknight dinner, and is full of so much flavor!

Creamy Parmesan Basil Chicken Recipe

chicken breast (2 large breasts)

butter

onion

red peppers

basil leaves

fresh grated parmesan

red pepper flakes

white wine (or chicken stock)

salt (to taste)

black pepper (to taste)

Cut breasts in half lengthwise, pound to even thickness

In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter.  Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper.  Saute for about five minutes, until onions and peppers are softened.

Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.

Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.

Add chicken back to the skillet,&nbsp; allow to warm up if needed.&nbsp; Serve.

This Red Wine Beef Stew is rich and hearty, with tender beef and a velvety, savory sauce that you will not believe!

Red Wine Beef Stew

beef chuck

onions (diced)

olive oil

tomato paste

garlic (pressed

thyme

rosemary (chopped)

bay leaves

red wine (such as syrah or zinfandel)

beef stock

flour

potato

carrots (cut into 1/2 inch coins)

black pepper

parsley

pearl onions (or cipollini onions)

carrots (cut into 1 inch pieces)

crimini mushrooms (thickly sliced)

bacon

Preheat oven to 325°F

Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often, until golden brown, about 20 minutes.

Add tomato paste and garlic, cook, stirring constantly for about 2 minutes, until rust colored.

Add flour and stir, cooking for about 1 minute.

Whisk in broth slowly, then wine.

Add herbs and bay leaves and bring to a simmer, about 3 minutes.

Stir in beef and return to a simmer.

Transfer to oven and cook, uncovered for 1 hour and 45 minutes.

Remove from oven and using a spoon, scrape down the brown bits that have formed on the side of the pot. Add the potatoes and carrots to the stew, stir and rearange meat so that it is on top of the vegetables and sticking out of the sauce as much as possible (this way it will brown in the oven)

Return to oven and cook uncovered for another hour or until potatoes and carrots are tender.

While stew is cooking, prepare topping.

In a medium saute pan, add just enough water to cover the bottom of the pan.

Add bacon pieces, cover pan and turn heat on to medium high. Bring to a boil.

When water is boiling, remove lid and add pearl onions and carrots. Cook, stirring often, until water has evaporated.

Add mushtrooms and season with just a little salt (remember, bacon is already salty!). Reduce heat to medium low.

Cook, stirring often, until vegetables are nicely browned, 20-30 minutes. Depending on how much fat your bacon releases, you may need to add just a little olive oil to the pan to coat the vegetables.

When stew is done, remove from oven, stir and again scrape browned bits from the sides into the stew. Taste stew and season with salt and pepper if needed.

To serve, spoon stew into bowl and top with some vegetable topping and fresh parsley, if desired.

Serve with bread (optional, but strongly advised).

This twist on the classic old fashioned uses apple whiskey to make a totally enjoyable cocktail. Whether you are a new or experienced whiskey drinker, you will love this cocktail!

Apple Old Fashioned

apple whiskey (I used Aval Pota from McMenamins)

sugar sugar cube

orange bitters (I used Fee Brothers)

orange zest

cocktail cherries (for garnish)

In a lowball glass, place sugar or sugar cube. Douse with bitters to completely saturate. Add one thick strip of orange zest. Muddle together with a muddler or spoon for about a minute, until sugar is completely dissolved.

Add apple whiskey, stir to combine, then add ice and garnish with cocktail cherries.

<p>You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.</p>

NESTLÉ® TOLL HOUSE® Famous Fudge

(5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk

marshmallows

(9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

pecans

Combine sugarevaporated milkbutter and salt in mediumheavy-duty saucepan.Bring to a full rolling boil over medium heatstirring constantly.Boilstirring constantlyfor 4 to 5 minutes.Remove from heat.

Stir in marshmallowsmorselsnuts and vanilla extract.Stir vigorously for 1 minute or until marshmallows are melted.Pour into prepared baking pan; refrigerate for 2 hours or until firm.Lift from pan; remove foil.Cut into 48 pieces.

Valentine’s Day Chocolate Sandwich Cookies

all-purpose flour

NESTLÉ® TOLL HOUSE® Baking Cocoa

dark brown sugar

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Preheat oven to 350° F. Set aside baking sheets lined with parchment.

Sift together flourcocoasalt and baking soda in a small bowl.

Mix together buttergranulated sugar and brown sugar until thoroughly combined. Add egg white and vanilla extract until combined. Add flour mixture in 2 installments and mix until combined.

Roll dough to ¼-inch thicknessand cut cookies using desired heart shaped cookie cutters. Be sure to have matching pairs of cookies for each sandwich cookie.Bake cookies 8-10 minutes (depending on size)until edges are firm. Remove baking sheets from oven and place on cooling rack. Let cookies cool to room temperature.

Microwave morsels in a small microwave-safe bowl on HIGH (100%) power for 45 seconds to 1 minute; stir. Microwave at additional 10- to 20-second intervalsstirring until smooth. Let the chocolate come to room temperature as you wait for the cookies to come to room temperature as well.

Place a dollop of melted morsels into the center of one of the cookies. Place the matching pair cookie on top and create the sandwich.Repeat with remaining cookies and let chocolate set before eating. If desireddip completed sandwich cookies into remaining melted chocolate and decorate with Valentine’s themed sprinkles.

Chocolate Pots de Crème are a very special, elegant dessert. Great for Valentine's Day or entertaining, these individual chocolate custards are sinfully delicious!

Chocolate Pots de Crème

milk

heavy whipping cream

Top 11 valentines day recipe recipes from across the web

The most viewed valentines day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Cook Lobster Tail

Classic Chocolate Molten Lava Cake

Asparagus Puff Pastry Bundles

One Bowl Chocolate Cake with Salted...

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Apple Old Fashioned

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Valentine’s Day Chocolate Sandwich ...

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Top 11 valentines day recipe recipes from across the web

The most viewed valentines day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Cook Lobster Tail

Classic Chocolate Molten Lava Cake

Asparagus Puff Pastry Bundles

One Bowl Chocolate Cake with Salted...

Creamy Parmesan Basil Chicken Recip...

Red Wine Beef Stew

Apple Old Fashioned

NESTLÉ® TOLL HOUSE® Famous Fudge

Valentine’s Day Chocolate Sandwich ...

Chocolate Pots de Crème

Blood Orange Chocolate Chip Heart-S...

The most viewed valentines day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine