GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Categories Salad Leafy Green Potato Shellfish Backyard BBQ Dinner Basil Seafood Lobster Summer Grill/Barbecue Gourmet Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
- Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
- When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
- Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
- While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
- Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
- Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
- Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.
LOBSTER WITH MAYONNAISE
BENEDICTINE NUNS
Provided by Food Network
Categories main-dish
Time 55m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
- Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way:
- Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.
GRILLED LOBSTER WITH BASIL MAYONNAISE
This recipe came from an episode of "Licence to Grill". It is so delicious, and anyone that is a lobster lover, will surely love this recipe!!
Provided by Chef mariajane
Categories Lobster
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For basil oil, place basil leaves in a bowl and pour boiling water over them, leave for approximately 30 seconds until they turn a brighter green. Drain adn refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a purée.
- Line sieve wih cheese cloth and set it over a deep bowl. Pour basil and oil purée and leave undisturbed for 1 hour, or until all the oils have filtered through into the bowl. The solids left behind in the sieve can now be discarded.
- Combine mayonnaise wih a splash of basil oil. Add Dion mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. NOTE: Remainder of basil can be used wih pizza, pasta, grill fish or grill shrimp.
- Preheat grill to 350°F.
- If you have to kill the lobster yourself, freeze the loster for 2 hours, before placing them into a pot of salted boiling for water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half, Remove the stomach sac from behnd the eyes.
- Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes, or until they are cooked through.
- Serve grilled lobster with basil oil mayonnaise.
Nutrition Facts : Calories 1575, Fat 149.8, SaturatedFat 20.4, Cholesterol 173.1, Sodium 1310.6, Carbohydrate 32.3, Fiber 2.6, Sugar 7.9, Protein 31
GRILLED LOBSTER SMOTHERED IN BASIL BUTTER
Steps:
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
- Remove the lobsters and slather with the basil butter.
GRILLED LOBSTER
Provided by Mark Bittman
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of water to a boil and salt it. Using tongs, put lobsters in pot, one by one. Cover pot. Cook just until bright red, about 2 minutes each (longer if lobsters weigh more). Remove lobsters from pot with tongs; plunge into a bowl, sink or bucket of ice water; then continue cooking, or refrigerate for up to a day.
- Prepare grill; heat should be medium-high and rack about 4 inches from fire. Cut lobsters in half along back, then grill for 3 to 5 minutes on each side, starting with cut side up, sprinkling with salt and pepper before turning. Lobster is done when meat is firm and opaque. Serve with lemon wedges or melted butter, or both.
LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente. The only real work is cooking the lobsters and chopping the meat. Once that's done, go out and enjoy the sunshine while it lasts.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
- Bring a pot of well-salted water to a boil and cook pasta.
- Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
- When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.
Nutrition Facts : @context http, Calories 685, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 13 grams, Fiber 4 grams, Protein 74 grams, SaturatedFat 2 grams, Sodium 1618 milligrams, Sugar 4 grams, TransFat 0 grams
BOILED LOBSTER WITH LOBSTER MAYONNAISE
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It's fancy food made easy.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
- Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
- Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
- Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
- Arrange each of the tails and claws on a plate and serve with the mayonnaise.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 1 gram, TransFat 0 grams
COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
- To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
- Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
- Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
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