Tuesday, July 15, 2014

Hotel Valencia Blood Orange Extra Virgin Olive Oil: Grilled Lobster Tails


Lobster Tails drizzled with Valencia Blood Orange Olive Oil and sprinkled with Sea Salt and Dill Pepper

Summer in a bottle!



As you know, we love to cook with flavored artisan olive oils.  So when Hotel Valencia offered to send us a sample of their Blood Orange Extra Virgin Olive Oil, we were delighted.  We were rewarded with the fragrance of fresh oranges as we pulled the the cork out of the bottle

For John's Birthday, we grilled Rib-Eye Steaks and huge Maine Lobster Tails.  We used this citrus-scented olive oil to infuse bright flavor into the lobster.  John removed the shell from the underside of the tails, brushed them with olive oil, then sprinkled them with Sea Salt and Dill Pepper.  He grilled them over medium heat for 4 minutes a side.





Pull the lobster out of the shell and get ready to delight your palate!



Wow!  The flavor was so much better than the butter that we usually use on lobster.  Citrus is a natural match for seafood and this olive oil really set off the delicate flavor of the lobster.

We also think this Blood Orange Olive Oil would make wonderful salad dressing.  Be sure to stop by the Hotel Valencia website to see their entire collection of artisan olive oils.

Beautiful, bright citrus flavor
Enjoy!

3 comments:

  1. What a birthday meal - topped off with the coconut cake. Your lobster tails look fantastic and I'm quite sure they were as delicious as well. I already know that John grills a rib-eye to perfection. Nice post and lovely use of the product.

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  2. What an incredible feast, the blood orange oil sounds wonderful!

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  3. I have some locally produced blood orange olive oil - I have to try this. Being that we moved here from Maine, we always get lobsters a couple of times each summer. This will happen!!

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