Hot Cajun Tail

I apologize to everyone searching for nude pictures of Rogue.

Wait- is she creole, or Cajun? (Now that I am not drunk typing at 5am, I acknowledge the futility of debating comic book character origins.)

It doesn’t actually matter anyway, since the hot Cajun I am referring to is the seasoning (does anyone actually know the difference? Feel free to enlighten as I’ve never cared enough about the topic to do the research).
When you usually order creole-cajun type dishes at a restaurant, they’re usually dry as a bone and boring. Worst of all they’re over-seasoned, which is completely unnecessary because cre-jun is already pretty strong and then you feel like you’ve been punched in the face by Emeril, or Gambit (Rogue wears gloves. I’ll stop. Sorry).

If you’re wary of wasting lobster on creole/cajun seasoning I empathize- but it turned out so good that I vowed to make it a staple of summer entertaining.

Luckily, it is also incredibly easy. You’re welcome.

Hot Cajun Tails:

makes enough rub for two whole lobsters (not just the tails)
All measurements are approximations.

1 tsp cumin seeds
2 tsp cayenne powder
1.5 tbsp oregano
1 tsp thyme
1 tbsp paprika
1 dash of smoked paprika
2 tbsp garlic powder
1 tsp salt
2 tsp coarse-grind black pepper
3 tablespoons of grapeseed oil
1 tbsp melted butter.

In a mortar and pestle add the cumin seeds and grind. After each addition, grind the herb and spices together, or mix when the spice is powdered. After adding the grapeseed oil grind the spice well into the oil to make a paste.

Have your lobsters steamed but not fully cooked. Pull the tails out of the shells and pull out the vein. You can score the underside lightly if you don’t want it to curl as much. Turn on your oven’s broiler. Brush the tails with about 1 tbsp of paste each making sure it is worked into the tail well. I tossed the rest of the lobster in the mix as well (4 claws, etc), in about 1 tbsp of the paste and placed it on the lower rack while the tails were broiling.
Broil the tails and claws for about 1.5 minutes per side making sure to turn the tail so that the seasoning blackens a little. Before turning them over, brush the cooked side using 1 tbsp of melted butter for both tails and claws.

Serve with cut lime squeezed over top.

I wish you luck on your continuing search should you insist on finding nude pictures of Rogue, but suggest you try my recipe if you really want a rub.

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