Recipe courtesy of Bobby Flay
Episode: Beef Carpaccio
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Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add cascable and ancho powder and cook for 1 minute, let cool. Fold onion mixture into softened butter, add lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm.

Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 3 to 4 minutes on each side or until cooked through. Remove from heat and top immediately with butter.

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