LOBSTER -- BAJA STYLE
This recipe comes from my Cruising Cuisine cookbook. While cruising in the Sea of Cortez we used this simple method to prepare the local lobster and it was magnificent (and so easy)! Our lobsters were moderate sized, so if using large lobsters adjust the butter and garlic accordingly.
Provided by Galley Wench
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat BBQ grill.
- Combine butter and garlic.
- Place one lobster tail on each foil sheet.
- Spread 1 tablespoon butter/garlic mixture on each lobster.
- Add one tablespoon of wine or water to packet.
- Fold and seal edges of foil of each packet.
- Grill for 20 minutes.
Nutrition Facts : Calories 119.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 102.8, Carbohydrate 1.8, Fiber 0.1, Sugar 0.2, Protein 0.4
BAJA LOBSTER AND MANGO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions.
- Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat.
- Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve.
ENSENADA LOBSTER THERMIDOR
Provided by Guy Fieri Bio & Top Recipes
Time 1h
Yield 2 servings
Number Of Ingredients 22
Steps:
- Bring a large stock pot of water to a boil. Add the salt, onion, bay leaf, peppercorns, lemon, and garlic. Let simmer to infuse the water, about 5 minutes, and then add the lobster and cook for 8 to 10 minutes. Remove the lobster from the water and place in a bowl of ice water. When cool, remove the legs and set aside. Starting at the center of each lobster, cut in half lengthwise along the back, and clean out the tomalley, adding to the bowl with the legs. Remove the tail and claw meat and roughly chop. Save the legs, claw shells, and tomalley for another purpose, such as stock. Rinse the shells for serving.
- Preheat the oven to 400 degrees F.
- In a medium saute pan, add the butter, oil and chorizo and cook for 5 to 6 minutes, stirring frequently. Add the red bell pepper and garlic and saute until the garlic is cooked, 2 to 3 minutes. Add the flour and cook until roux is blonde in color, 3 to 4 minutes more. Slowly stir in the milk and cook until thickened. Add the white wine, tarragon, Dijon, pepper, lemon juice and 1/4 cup Parmesan. Remove from the heat.
- Combine the lobster meat and sauce and fill the cleaned lobster shells with the mixture. Top with the panko and remaining Parmesan.
- Place on a baking sheet and cook until the top browns, 8 to 12 minutes.
PUERTO NUEVO-STYLE LOBSTER TACOS
Categories Rice Broil Quick & Easy Lime Lobster Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Fill very large bowl with ice water. Bring large stockpot of water to boil. Plunge 2 lobsters headfirst into boiling water. Cook 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to ice water to cool. Repeat procedure twice more with remaining lobsters. Using heavy cleaver or large knife, immediately cut each lobster lengthwise in half. Remove intestinal tract and rinse away green tomalley. Crack claws; remove claw meat. Place claw meat in body cavities.
- Preheat broiler. Arrange 6 lobster halves, meat side up, on each of 2 large baking sheets. Brush lobster meat generously with some of melted butter. Broil 1 sheet of lobster halves until meat is just opaque, about 3 minutes. Repeat with second sheet. Arrange lobster halves on platter. Drizzle remaining butter over.
- Spoon rice, then lobster meat and salsa onto warm tortillas. Fold up tortillas and serve with lime wedges.
- Test-kitchen Tip:
- Warm tortillas in an ungreased skillet over medium heat, about 1 minute per side (do not brown). Stack them on a plate, and cover with plastic wrap.
RUBIO'S BAJA GRILL LOBSTER TACO RECIPE
What's not to love, lobster, guacamole, salsa in a taco? Yum. This recipe is courtesy of Rubio's Baja Grill.
Provided by Iron Woman
Categories Mexican
Time 12m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Marinate lobster in salsa for an hour to two.
- Stir fry lobster in a skillet or wok for two to three minutes.
- In a separate pan, heat the tortilla.
- To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
- Fold over, garnish with lime slice, and serve.
Nutrition Facts : Calories 381.6, Fat 22.8, SaturatedFat 4.4, Cholesterol 65.6, Sodium 981.1, Carbohydrate 33.1, Fiber 3, Sugar 9.6, Protein 13.7
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