Barbecued California Spiny Lobster Recipes
GRILLED CALIFORNIA LOBSTER
Steps:
- Preheat a grill or an oven broiler.
- Place the lobsters in boiling water for 6 to 8 minutes, 4 minutes for every pound. Make sure not to overcook the lobsters. Split the lobsters in half from head to tail and rinse out the gut material. Lightly brush melted butter on to the meat side of the lobster and broil in the oven meat side up or on a grill, meat side down. Cook the lobsters until lightly browned on the meat side.
GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE
Categories Dairy Herb Shellfish Backyard BBQ Dinner Mayonnaise Seafood Lobster Fall Summer Grill/Barbecue Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
- Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
- Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
- *Available at Asian markets and in many supermarkets.
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