Maine Squeeze Lobster Skewers, And Little Lamb Dippers with Cherry/Soy Sauce

Here are a couple of "feed to your sweetie, eat with your fingers" temptations for V-Day:

Lobster Skewers:
(serves 2)
2  - 6 oz. fresh lobster tails
1 T. grated orange peel, plus juice of 2 oranges (about 1/2 cup)
1 med. shallot, finely chopped
1/2 t. fresh lemon juice
Pinch Kosher* salt
4 T. butter

Bring a large pot of salted water to a boil. Add lobster tails, lower the heat, and simmer for 8 mins. Transfer to a work surface. In a small saucepan, boil the OJ and shallot over med. high heat until reduced by half - 2-3 mins. Remove from heat. Stir in the orange peel, lemon juice, and salt. Let stand for 3 mins., then strain the mixture over a bowl, pressing to extract any liquid. Return the strained liquid to the saucepan, place over low heat, and stir in the butter - 1 T. at a time until incorporated. Cover to keep warm. Using kitchen scissors, slit the lobster tails, and pry out the meat. Halve lengthwise, then cut crosswise into thirds. Thread the meat onto 4 skewers, and place in a shallow serving bowl. Pour sauce over skewers just before serving.

Little Lamb Dippers:
(serves 2)
1/2 cup cherry jam
2 T. Ponzu Citrus Sauce* or soy sauce
2 lbs. small lamb rib chops, Frenched
Johnny's Garlic Salt*
Lemon Pepper*

Combine jam and soy sauce with a whisk in a small bowl. Season lamb with garlic salt and lemon pepper. Heat grill pan over high, and sear chops 1 min. per side or to desired doneness. Serve with sauce for dipping, and gaze into each other's eyes!!

"Cross your bridges before you come to them, and you have to pay the toll twice."

Have FUN today!!

Love,

MM