Grilled Spiny Lobster With Lump Crab Ceviche Recipes

HERB-GRILLED SPINY PACIFIC LOBSTER

Steps:

• Preheat oven to 450 degrees F. Preheat the grill to high.
• Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
• In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
• Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
• In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.

LOBSTER CEVICHE

Steps:

• In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
• Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
• Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

STONE CRAB POTSTICKERS

Steps:

• Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop.
• In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers.
• In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat. Serve immediately with the dipping sauce.

GRILLED CRAYFISH (OR SPINY LOBSTER) WITH DRESSINGS

Steps:

• Regardless on the size of your crayfish, they are best cooked whole. This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside.
• However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife. This will help it to cook quicker and make it more manageable to serve once it's cooked.
• I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half. Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly. If the crayfish is halved, it will take between 10 to 15 minutes. A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes.
• Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter. However, the following dressings add a little oomph to this delicious meat.
• Place all of the above in a blender and puree to a thick dressing. Taste for seasoning, then let rest for at least 30 minutes before serving.
• Heat the butter in a small pan, when it?s bubbling add the onion and chile and cook over a moderate heat until the onion just begins to soften, about 2 minutes. Take it off the heat, stir in the juice, cilantro, and salt. Serve immediately.

CRAB CAKES

Steps:

• In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
• Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
• Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.

SPINY LOBSTER CEVICHE

Steps:

• For the ceviche:.
• Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
• Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
• For the tostonos:.
• Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
• Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.