Chili Bbq Lobster Recipes

DR. BBQ'S LOBSTER WITH CHILI-LIME BUTTER

Steps:

• Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
• Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE

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.

CHILI BBQ LOBSTER

Steps:

• Pre-heat BBQ grill to medium temperature.
• Place butter, garlic, lemon juice and chili flakes into a cup and pop into microwave for 20 seconds or so until butter has melted.
• Place lobster tails onto BBQ, pour butter mixture over the top and cook around 10 minutes until done, turning half way.

GRILLED MAINE LOBSTER TAILS SMOTHERED IN CASCABEL CHILI BUTTER

Steps:

• 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.

DRY-RUBBED RIB-EYE WITH CHILI LOBSTER

Steps:

• For the steak: Preheat a convection oven to 400 degrees F.
• Mix together the salt and brown sugar and the porcini, chile de arbol and garlic powders in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the steak generously on all sides with the spice rub. Wrap tightly in plastic wrap and leave to sit at room temperature for 20 minutes.
• Preheat a cast-iron pan over high heat. When the pan is hot, add enough olive oil to coat the bottom. Unwrap the steak and add it to the pan; cook until well charred on all sides. Remove the steak to a baking sheet, transfer to the oven and roast until medium-rare, about 6 minutes. Allow the steak to rest for 4 to 5 minutes, then cut the steak off the bone and slice it across the grain, on the bias.
• For the chili lobster: Bring a large pot of water to a boil. Add the coriander, celery, halved garlic head, lemon, thyme, white wine and a good amount of salt.
• Add the lobster and poach for 6 minutes. Remove the lobster to a baking sheet to cool.
• In a large saute pan, add enough oil to coat the bottom. Add the 5 garlic cloves, chili paste and some salt and cook over medium heat until the garlic turns golden brown and the mixture fragrant.
• Pull the claws off the lobster and set aside. Set the body upside down on a cutting board and slice the entire lobster in half lengthwise. Discard the contents inside the head and body cavities, leaving the tail meat intact. Remove the meat from the claws and add it to the garlic-chili sauce; cook just until the meat is warmed through. Remove the meat from the pan and set aside. Place the lobster halves cut-side down in the sauce and sear for 1 to 2 minutes. Remove the lobster to a plate. With the pan off the heat, stir in the parsley.
• In a small bowl mix together the arugula, red onion and a tablespoon of the garlic-chili sauce from the pan. Season with salt and toss to coat.
• Assembly: Place some of the arugula reserved for garnish on one side of a serving platter and lay the sliced steak over it. Pour any meat juices from the baking sheet over the steak. Arrange the lobster halves on the other side of the platter and fill the cavities with some of the arugula salad. Top with the warmed claw meat and pour a couple tablespoons of the garlic-chili sauce over the lobster.
• Drizzle both steak and lobster with big fat finishing oil (extra-virgin olive oil).

CHILI LOBSTER WITH TEXAS TOAST

Steps:

• Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
• Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
• Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
• Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
• To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast

BARBECUED BEEF CHILI

Steps:

• Combine the first five ingredients; rub over brisket. Cut into 8 pieces; place in a 5-qt. slow cooker. Combine the green pepper, onion, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce and mustard; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender., Remove meat; cool slightly. Meanwhile, skim fat from cooking juices. Shred meat with 2 forks; return to slow cooker. Reduce heat to low. Stir in the beans. Cover and cook for 1 hour or until heated through. If desired, top with shredded cheddar cheese, chopped white onion and sliced jalapenos. Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

GRILLED LOBSTER WITH SUN-DRIED CHILE BUTTER AND CORN ON THE COB

Steps:

• Make the sun-dried chile butter: Place butter in a small saucepan and melt over medium heat. Continue cooking, stirring constantly, until butter turns light golden brown; stir in Aleppo pepper. Remove from heat; set aside.
• Prepare the lobster: Fill a large pot with water and bring to a boil over high heat. Add lobsters, one at a time, and cook until bright red, 4 to 5 minutes. Remove from water and halve lengthwise. Clean lobsters, removing claws and cracking. Transfer to a large bowl and add olive oil, lemons, and black pepper; toss to combine and set aside.
• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Make the corn: In a small bowl, whisk together oil and 1 tablespoon water. Place corn in a large bowl and brush with oil mixture. Place corn on grill and cook, turning, until all sides are light golden brown, 3 to 5 minutes.
• When corn is almost finished cooking, place lobster on grill, cut-side down, until meat is lightly charred, about 1 minute. Turn lobster and brush tail meat with some of the chile butter. Place lobster claws on grill and cook, turning, until each side is charred. Add lemons to grill, cut-side down. Cook until tail meat turns opaque and begins to pull away from shell, 4 to 5 minutes.
• Transfer corn, lobster, and grilled lemons to a large bowl. Drizzle with remaining chile butter and sprinkle with chives; toss to combine. Arrange corn and lobster on a serving platter; garnish with tomatoes, lime wedges, and cilantro.

GRILLED LOBSTER TAILS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut down the tops of each lobster tail to prevent them from curling up as they cook.
• Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
• Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.