Grilled Lobster With Smoky Garlic Mojo Recipes

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GRILLED LOBSTER WITH SMOKY GARLIC MOJO



Grilled Lobster with Smoky Garlic Mojo image

Grilled lobster tails pair wonderfully with mojo de ajo sauce, which means "garlic bath." It's a good quantity of olive oil with a good quantity of garlic, all cooked very slowly until that garlic is beautifully aromatic. It's liquid gold for a cook.

Provided by Rick Bayless

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3/4 cup garlic cloves, about 1 head, peeled
1 cup extra-virgin olive oil
1/2 teaspoon kosher salt, plus additional for finishing the lobster
1 tablespoon lime juice, plus more to taste
2 chipotle chiles in adobo, from canned chipotle peppers
4 lobster tails (preferably spiny), 5-6 ounces each, split in half
Flaky sea salt, for garnish, preferably Maldon
Lazy Salsa Huevona, from "Lazy Salsa Huevona" recipe
Cilantro leaves

Steps:

  • For the mojo, add the garlic to the food processor, and run the processor until the garlic is finely minced. Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until lightly browned, about 20 minutes.
  • Season the mojo with salt and add the lime juice.Split the chile peppers lengthwise and scrape out and discard the seeds. Chop the peppers and add to the simmering mojo. Continue to cook for a few additional minutes. Remove from heat and cool completely.
  • For the lobster, heat a gas grill on medium-high or light a charcoal grill, and let the fire burn down until the coals are covered in a gray ash.Brush a generous amount of the mojo on the flesh-side of each lobster half and season with salt. Lay the lobster tails flesh-side down on the grill. When the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, about another 2 or 3 minutes.
  • Transfer the tails to a serving platter, shell side down, and sprinkle with finishing salt. Spoon some of the warm mojo on top, then spoon Lazy Salsa Huevona around the lobster; garnish with cilantro leaves. Serve immediately.

GRILLED LOBSTER TAILS WITH GARLIC BUTTER



Grilled Lobster Tails with Garlic Butter image

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

½ cup salted butter, softened
2 tablespoons minced garlic
1 dash hot sauce
freshly ground black pepper to taste
4 (6 ounce) lobster tails
4 (10 inch) skewers
1 tablespoon olive oil, or to taste
kosher salt to taste
1 medium lemon, cut into wedges

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

GRILLED LOBSTER WITH GINGER, GARLIC, AND SOY SAUCE



Grilled Lobster with Ginger, Garlic, and Soy Sauce image

Categories     Shellfish     Fourth of July     Low Carb     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 cups olive oil
9 tablespoons soy sauce
6 garlic cloves, minced
6 tablespoons minced peeled fresh ginger
6 2-pound live lobsters
6 tablespoons chopped green onions

Steps:

  • Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)
  • Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.
  • Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.
  • Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

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