GRILLED LOBSTER WITH PERNOD-CAPER BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
- Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
- Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
- Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
- Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
- Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
- Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
- Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.
BUTTERFLIED LOBSTER WITH CURRY BUTTER
Steps:
- Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter.
- Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.
GRILLED LOBSTER TAILS WITH GARLIC BUTTER
A pretty easy version of grilled lobster tails, that my family enjoys.
Provided by Lyle Barrow
Categories 100+ Everyday Cooking Recipes Gourmet Main Dishes Seafood
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
- Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
- Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 5.7 g, Cholesterol 162.5 mg, Fat 30.5 g, Fiber 1.3 g, Protein 27.2 g, SaturatedFat 17.2 g, Sodium 694 mg, Sugar 0.1 g
CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER
Make and share this CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER recipe from Food.com.
Provided by Brookelynne26
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend together the butter, garlic, and curry powder. Add a few dashes of hot sauce and season with salt and pepper.
- With scissors, cut down the center of the lobster tail shells on the top side and discard the dark intestinal vein. Loosen the meat from the shells and rub it with oil. Season the lobster lightly with salt and pepper. (I often don't do this step if your guests are cool).
- Light a grill. Grill the lobster tails over a medium-hot fire, meaty side down, until light grill marks appear, about 2 minutes. Turn the lobster tails and spread each with about 1 teaspoon of the butter. Turn the lobster meaty side down again and grill until golden brown, about 2 minutes. Turn the lobster tails shell side down and splash with SoCo. Add more butter, but not all, to the lobster tails, poking it in the shell under the meat and on top and let cook until the lobster releases juice and starts simmering, about 3 minutes. The lobster tails will continue to lose translucency until a thin band remains down the center of the tails, this should take about 3 minutes longer. Just before removing from the grill, spread the tails with the remaining butter. Serve right away.
Nutrition Facts : Calories 130.3, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 2.3, Carbohydrate 0.7, Fiber 0.1, Protein 0.3
GRILLED STUFFED LOBSTER WITH GINGER BUTTER
This is a slightly tricky recipe because even the slightest overcooking can leave the flesh of the lobster dry and rubbery. A good way to grill it is to halve the lobster, searing it briefly meat side down, then flipping it and continuing to cook with the grill's lid on, in effect roasting it. This technique gives the lobster a wonderful smoky edge yet retains the moisture. A ginger-butter sauce and a stuffing combining seasoned breadcrumbs and the lobster roe add a special touch.
Provided by Bryan Miller
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Kill the lobsters by plunging a large chef's knife into the joint where the head meets the body. Halve the lobsters lengthwise and cut off the claws. Set aside. Discard the sac on each half lobster near the head. Also remove the the long white strip along the meat, which is the intestines. Remove the lobster roe and reserve.
- In a bowl, combine the breadcrumbs, tarragon, 4 tablespoons butter, the lobster roe, salt and pepper. Set aside.
- Brush the meat of the lobsters with vegetable oil and place them, meat side down, over the fire, along with the claws. Cover and cook about 5 minutes.
- Flip the lobsters and the claws and fill the cavities where the roe was with the breadcrumb mixture. Place one tablespoon of butter and the shallots in a saucepan and place over the grill. Cover the grill and continue cooking.
- When the butter in the saucepan is melted, about 2 minutes, add two tablespoons of white wine vinegar and 2 tablespoons grated ginger. When the vinegar has reduced, another 2 minutes, add 2 tablespoons heavy cream and stir well. Bring to a boil, reduce by half, then stir in remaining butter. When all the butter has melted, remove sauce from heat and keep warm.
- Return the cover and cook the lobster about 8 more minutes. Serve each guest a lobster half with sauce over the meat, and a claw.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 15 grams, Sodium 2350 milligrams, Sugar 1 gram, TransFat 1 gram
GRILLED LOBSTER WITH SUN-DRIED CHILE BUTTER AND CORN ON THE COB
Grilled lobster and corn on the cob are brushed with spicy butter in this delicious recipe from chef Brad Farmerie. It's the perfect dinner to make when you're entertaining for a crowd in summer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
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.
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CARIBBEAN CURRY GRILLED LOBSTERS RECIPE | TRAEGER GRILLS
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- First, prepare the curry butter. In a medium bowl, combine the butter, garlic, ginger, spices, cilantro, chives, lime juice and zest with a pinch of sea salt, and mix well.
- Lobster time. Working in batches, one or two lobsters at a time, place the lobster on a cutting board, angle the tip of a chef’s knife right below where the claws meet, and swiftly cut down through the head (it’s scary, but you can do it!).
- With a sharp knife and a steady hand, cut through the body and tail of each lobster, creating two halves. Remove the tomalley (green bits) from each lobster by placing under cold running water briefly until cleaned.
- In a large bowl, combine asparagus, olive oil, garlic and lime zest, and toss to mix well. Set aside. Ingredients. 1 Bunch asparagus, woody ends removed.
- When ready to cook, set the Traeger temperature to 425℉ and preheat, lid closed for 15 minutes. Grill: 425 ˚F.
- When hot, place the lobsters on the grill, flesh side down, and cook for 4 minutes. At the same time, place the asparagus directly on the grill grates to cook alongside the lobster.
- Serve immediately with lime wedges, fresh cilantro, and an extra dose of sunshine. Enjoy! Ingredients. lime wedges, for serving. Sprig fresh cilantro, for serving.
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