Jalapeno Spiked Lobster Recipes

Steps:

• For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers. The grits can either be served immediately or prepared in advance and reheated.
• For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper. Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down. Remove from the grill and squeeze over the lime juice.
• For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes. Saute until the garlic becomes translucent. Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after. Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish. Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice.
• Reheat the grits, if needed, and place 2 cups grits into a large, deep platter. Arrange the cioppino around the grits, and garnish with the grilled lobster. Serve.

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
• Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5-8 minutes.
• Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
• Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
• Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.