Bobby Flays Lobster Club With Crispy Serrano Ham And Watercress Recipes

Steps:

• For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
• For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
• Heat a charcoal grill to medium-high heat.
• Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
• Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

Steps:

• Remove the ham from the refrigerator 2 hours before baking.
• Preheat the oven to 350 degrees F. Line a roasting pan with foil.
• Place the ham, fattier side-up, in the prepared pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. Do not score the meat itself, just the fat and any skin. You can score the fat to as deep as where the fat meets the meat.
• Place the cloves in the center of the diamonds to form a nice pattern around the top and sides of the ham. Place the ham in the oven. Cook for 30 minutes.
• Combine the mustard, honey, sugar and thyme and season with salt and pepper.
• After 30 minutes, begin basting the ham with the glaze. Continue to cook the ham for another 30 minutes (about 10 minutes per pound) or until an internal temperature of 110 to 120 degrees F is reached.
• Remove the ham from the oven and let rest 15 minutes before slicing. Slice into paper thin slices.
• To serve, spread Pimento Cheese on the bottom of the Buttermilk Biscuits and layer with thin slices of glazed ham.
• Combine the cheese, mayonnaise, roasted red peppers, cayenne powder, salt and pepper in a medium bowl. Cover and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.;
• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

Steps:

• Heat grill. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately.

Steps:

• Heat the oil in a large sauté pan over high heat until it begins to shimmer. Carefully add 4 slices of the ham and cook until crispy on both sides, about 40 seconds per side. Remove to a plate lined with paper towels. Repeat with the remaining ham.
• Bring the vinegar to a boil in a small saucepan, add the saffron, remove from the heat, and let steep for 10 minutes. Strain, and let cool.
• Whisk the mayonnaise, honey, vinegar, and garlic together in a large bowl, and season with salt and pepper. Add the celery, onion, and lobster meat, and gently fold to combine. Add the tarragon, and season with salt and pepper.
• Top 4 slices of the bread with the lobster salad, crispy Serrano ham, and watercress. Top the sandwiches with the remaining slices of bread.