Spiny Lobster In Crazy Water Recipes

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.

Steps:

• Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
• Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

Steps:

• Preheat oven to 325°F. Cook lobsters in large covered pot of boiling salted water 3 minutes (lobsters will not be fully cooked). Using tongs, transfer lobsters to large rimmed baking sheet. Let stand until lobsters are cool enough to handle, about 20 minutes. Using kitchen shears or sharp knife, cut lobsters in half lengthwise. Rinse away any dark parts from body cavity. Pat dry. Sprinkle with salt and pepper.
• Heat 1/4 cup oil in each of 2 large ovenproof skillets over medium heat. Add 2 lobster halves to each skillet, flesh side down, and cook until lightly golden, about 2 minutes. Divide garlic and crushed red pepper between skillets and sauté until garlic begins to brown, stirring occasionally, about 2 minutes. Divide tomatoes between skillets and cook until slightly wilted. Divide wine between skillets and cook 3 minutes. Divide water between skillets; turn lobsters flesh side up, cover, and braise in oven until lobsters are cooked through, about 5 minutes.
• Transfer lobsters to 2 plates. Combine tomato mixtures in 1 skillet. Boil sauce until reduced to 3 cups, about 5 minutes. Season with salt and pepper. Stir in parsley. Pour sauce over lobsters. Drizzle 2 tablespoons oil over each lobster and serve.