PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
- Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
- Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
- Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).
BROILED LOBSTER TAILS
Steps:
- Preheat the broiler.
- Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
- Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Nutrition Facts : Calories 591.8 calories, Carbohydrate 7.4 g, Cholesterol 302.5 mg, Fat 48 g, Fiber 2.9 g, Protein 37 g, SaturatedFat 29.5 g, Sodium 891.1 mg, Sugar 0.1 g
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.
BROILED LOBSTER, NEW YORK RESTAURANT-STYLE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Fill a large pot with salted water. Bring to a boil and immediately add the lobsters. Cook for 7 minutes.
- Remove the lobsters, split them, brush them with melted butter and place under a broiler for another 7-8 minutes, or just until the meat is cooked and the top is nicely browned.
- If desired, a minute before removing from broiler, you may sprinkle the green tomalley with buttered bread crumbs.
GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE
Categories Dairy Herb Shellfish Backyard BBQ Dinner Mayonnaise Seafood Lobster Fall Summer Grill/Barbecue Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 15
Steps:
- Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
- Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
- Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
- *Available at Asian markets and in many supermarkets.
BLACK SQUID INK RISOTTO WITH GRILLED PRAWNS, LOBSTER AND GREEN ONION VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
- Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through.
- Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
- Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.
BROILED LOBSTER VINAIGRETTE
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil and salt it. Plunge the lobsters into the water (one or two at a time if necessary) and cook just until they turn red, about 2 minutes. Remove them and plunge into an ice-water bath to stop the cooking. (You can do this several hours in advance and refrigerate the lobsters until you're ready to proceed.) Split the tails down the middle of their soft undersides so they will lie flat.
- Preheat broiler, and adjust the rack so there will be about 3 inches between the lobsters and the heating element. Broil the lobsters until they are hot and their shells just begin to char, about 10 minutes. Serve hot, warm, at room temperature or cold, with the vinaigrette.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 28 grams, Protein 103 grams, SaturatedFat 5 grams, Sodium 2639 milligrams, Sugar 1 gram, TransFat 0 grams
EASY BROILED LOBSTER TAILS
Steps:
- Preheat the oven's broiler.
- Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
- Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 1.1 g, Cholesterol 161.5 mg, Fat 8.3 g, Protein 32 g, SaturatedFat 1.2 g, Sodium 734.2 mg, Sugar 0.1 g
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Make and share this Grilled Lobster With Orange Chipotle Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Lobster
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine.
- With motor running add oil in a slow stream.
- Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered.
- Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.).
- When lobsters are cool enough to handle, remove tails and claws and discard bodies.
- With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
- Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
- Brush meat in lobster tails with some vinaigrette.
- Grill tails, meat side down, in batches if necessary, 3 minutes.
- Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes.
- Transfer tails to platter.
- Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
Nutrition Facts : Calories 372.1, Fat 28.2, SaturatedFat 4, Cholesterol 190.5, Sodium 1362.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 25.1
BROILED LOBSTER AND GRAPEFRUIT SALAD
No melted-butter baths here. Instead, succulent sweet lobster is tossed with Ruby Red grapefruit dressing, a pleasingly tart counterpoint with a hint of mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 16
Steps:
- Preheat broiler, with rack as close as possible to heat source. Cut ends off grapefruits. Using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Slice between membranes to release sections, and transfer to a small bowl. Squeeze juice from membranes into a separate bowl, and reserve (you should have about 1/4 cup juice).
- Using kitchen shears, cut along length of each lobster-tail shell. Using a knife, make a shallow cut in the meat, leaving tail intact. Rinse, and drain. Using your fingers, loosen meat from shells but do not remove.
- Arrange lobster tails and grapefruit segments on a rimmed baking sheet in a single layer. Rub lobster meat with oil, salt, and pepper. Drizzle reserved grapefruit juice on top.
- Broil until lobster tails are opaque and edges of grapefruits are browned, 5 to 6 minutes. (The shells will get dark, so watch the meat closely to ensure it doesn't overcook.) Let lobster meat cool slightly, about 10 minutes. Remove meat from shells, and discard shells. Cut lobster meat in half lengthwise, then into 1/2-inch diagonal slices.
- Toss lettuce, endive, and chives in a large serving bowl.
- Make the vinaigrette: Whisk all the ingredients in a small bowl.
- Add lobster meat and vinaigrette to lettuce mixture, and toss to coat. Gently fold in broiled grapefruit segments. Serve immediately.
Nutrition Facts : Calories 187 g, Cholesterol 41 g, Fiber 4 g, Protein 14 g, SaturatedFat 1 g, Sodium 700 g
BROILED LOBSTER
Lobster cooks easily in the broiler pan, making a tantalizing main course for any special occasion. Also try:Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath. Generously salt boiling water and return to a boil. Plunge lobsters headfirst into boiling water and cook for 5 minutes; immediately transfer to ice-water bath to cool.
- Meanwhile, preheat broiler. In a small bowl, mix together butter, parsley, chives, and 1/2 teaspoon salt; set aside.
- With a large knife, cut cooled lobsters in half lengthwise. Place cut side up on a baking sheet and brush cut side with butter mixture.
- Transfer to broiler and broil until lobsters are golden brown and cooked through, 6 to 8 minutes. Sprinkle with sea salt and serve immediately with lemon wedges.
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER
Provided by Kay Chun
Categories Garlic Fourth of July Backyard BBQ Dinner Lunch Lobster Summer Grill Grill/Barbecue Butter Lemon Juice Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
- Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
- Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
- Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
- Fill buns with lobster.
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BLOCK ISLAND LOBSTER SALAD WITH CITRUS VINAIGRETTE RECIPE
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3.8/5 (47)Estimated Reading Time 2 minsServings 4
- Whisk shallot, mayonnaise, orange juice, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice in a medium bowl; season dressing with salt and pepper.
- Combine lobster meat, tomato, and cucumber in another medium bowl. Set aside 3 Tbsp. dressing. Drizzle remaining dressing over lobster mixture and toss to combine; season with salt and pepper.
- Arrange lettuce leaves on a platter and drizzle with a little oil and lime juice; season with salt and pepper. Mound lobster salad over lettuce and top with avocado and pea shoots. Spoon reserved dressing over salad and finish with chives.
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