Spiny Lobster With Coconut Grits 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.

GRILLED COCONUT LOBSTER

Steps:

• With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
• In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes.
• Remove the lobsters from the pot and plunge into ice water to stop the cooking.
• Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.
• Preheat a grill to medium heat.
• Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.
• Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.
• Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs.
• In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.
• Serve garnished with sliced scallions and toasted almonds.

SPINY LOBSTER WITH COCONUT GRITS

Steps:

• Remove the tail meat from the shells. Save the lobster shells and bodies to make a stock. Cut into 2" to 3" pieces and season with salt.
• Preheat two tablespoons of butter in a large frying pan over medium-high heat. Once the butter foams, add the onion and bell pepper. Saute for 4 to 5 minutes until soft, then add the garlic and ginger. Cook an additional minute, then stir in lime juice, stock, white sugar, and tomato paste. Bring to a gentle boil and cook to reduce for 3 to 4 minutes.
• Turn the heat to the lowest setting and let it cool until it no longer bubbles but is still hot. Add the remaining butter. Shake the pan vigorously until the butter melts and emulsifies with liquid to create a sauce. Taste and season as needed.
• Add the lobster, cover, and cook for 3 to 5 minutes, stirring occasionally. It should be cooked all the way through, have a bouncy texture like shrimp, but do not overcook. Serve immediately over coconut grits with fresh herbs or microgreens.
• Coconut Grits
• Add the coconut water and coconut milk to a large saucepan. Bring to a boil and whisk in the grits.
• Reduce the heat to a gentle simmer and cook for 15 to 20 minutes, until thickened. Stir occasionally to keep grits smooth and season to taste.