Grilled Lobster Tails Brushed With Basil Oil Served With Grilled Corn Coconut Milk Sauce Recipes

Steps:

• For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
• For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
• For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
• This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut down the tops of each lobster tail to prevent them from curling up as they cook.
• Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
• Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

Steps:

• For the lobster and basil oil:.
• Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp.
• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
• For the grilled corn-coconut milk sauce:.
• Heat grill to high.
• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.

Steps:

• Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
• Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.