lobster

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Grilling Lobster TailsSpicy Herbed Butter:
1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper

2 (1 1/4 pound) lobsters

Summer Vegetables:
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4’s
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Preheat the grill to high.

In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.

Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.

While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.

Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

Source: Wolfgang Puck’s Cooking Class “Grilling Seafood” on Food Network

Summer Lobster Fest! Save 10% on all lobster items from gortonsfreshseafood.com. Enter ‘LOB08′ at check out. Expires 7/31/08

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Now for the last step- cooking the lobster tails on the grill.

  • Place the claws still encased in the cracked shell on the hotter part of the grates.
  • Salt and pepper the inside open half of the lobster and grill it 2-3 minutes
  • turn over the body and the claws and grill for another 4 minutes.
  • If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.

Source: Laura Karwisch, Executive Chef of Red Fish Grill, New Orleans Restaurant

Summer Lobster Fest! Save 10% on all lobster items from gortonsfreshseafood.com. Enter ‘LOB08′ at check out. Expires 7/31/08

Filed under New Orleans Recipes, News by  #

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These instructions assume you started with a live lobster and have just completed step 1.

  • Turn the lobster around and cut the tail in the same fashion as killing the lobster.
  • Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.
  • Remove the claws, and crack them with the back side (not the sharp side) of the knife. You can do this inside a plastic bag to minimize the mess.

Source: Laura Karwisch, Executive Chef of Red Fish Grill, New Orleans Restaurant

Summer Lobster Fest! Save 10% on all lobster items from gortonsfreshseafood.com. Enter ‘LOB08′ at check out. Expires 7/31/08

Filed under New Orleans Recipes, News by  #

Didn’t find what you’re looking for? Try Search!

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