DEVILED PORTUGUESE GRILLED LOBSTERS
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare the lobsters (see Cook's Note). Preheat a grill to medium.
- Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.
- Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
- Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
GRILLED STUFFED OYSTERS
Provided by Food Network
Categories appetizer
Time 40m
Yield 1 dozen oysters
Number Of Ingredients 12
Steps:
- Preheat a grill for high heat.
- Mix the ancho and guajillo chiles, garlic powder and salt in a bowl and set aside. Combine the cheese, onion, crab, octopus, shrimp, cilantro and jalapeno in a bowl, then add the seasoning mix. Top the oysters with the stuffing. Put the oysters on the grill and cook, covered, until cooked through, 4 to 5 minutes.
ITALIAN GRILLED STEAK SANDWICH
Steps:
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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.
GRILLED LOBSTERS WITH ITALIAN-STYLE STUFFING
A recipe from my supermarket. If you want, you can use 2 tablespoon of finely chopped dried tomatoes instead of lemon zest.
Provided by Boomette
Categories Lobster
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine garlic, lemon zest, basil and olive oil. Season with salt and pepper. Slice lobsters in half lenghwise and break claws. Spread basil mixture over each lobster half on the cut side. Refrigerate for 1 hour.
- Heat barbecue to medium-high.
- Place lobster halves, shell-side down, and claws on the oiled barbecue grill. Cook for 6 to 7 minutes, or until the shell is very red and the meat is opaque and easily pulls away from the shell. Cook claws for 2 to 3 minutes on each side.
- At serving time, sprinkle toasted pine nuts and Romano cheese over lobster and then drizzle with a thin stream of extra virgin olive oil. Serve with rice or risotto and a green salad.
Nutrition Facts : Calories 605, Fat 25.4, SaturatedFat 5.5, Cholesterol 649.8, Sodium 2286.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.4, Protein 88.2
GRILLED COCONUT LOBSTER
Steps:
- With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
- In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes.
- Remove the lobsters from the pot and plunge into ice water to stop the cooking.
- Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.
- Preheat a grill to medium heat.
- Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.
- Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.
- Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs.
- In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.
- Serve garnished with sliced scallions and toasted almonds.
GRILLED CALIFORNIA LOBSTER
Steps:
- Preheat a grill or an oven broiler.
- Place the lobsters in boiling water for 6 to 8 minutes, 4 minutes for every pound. Make sure not to overcook the lobsters. Split the lobsters in half from head to tail and rinse out the gut material. Lightly brush melted butter on to the meat side of the lobster and broil in the oven meat side up or on a grill, meat side down. Cook the lobsters until lightly browned on the meat side.
GRILLED PORTOBELLO MUSHROOMS -ITALIAN STYLE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
- Recommended Wine: 1994 Coturri Albarello, Sonoma
GRILLED LOBSTER TAILS
Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.
Provided by STEPHW
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 3.5 g, Cholesterol 174.3 mg, Fat 27.6 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 17 g, Sodium 1155.9 mg, Sugar 0.2 g
GRILLED STUFFED LOBSTER WITH GINGER BUTTER
This is a slightly tricky recipe because even the slightest overcooking can leave the flesh of the lobster dry and rubbery. A good way to grill it is to halve the lobster, searing it briefly meat side down, then flipping it and continuing to cook with the grill's lid on, in effect roasting it. This technique gives the lobster a wonderful smoky edge yet retains the moisture. A ginger-butter sauce and a stuffing combining seasoned breadcrumbs and the lobster roe add a special touch.
Provided by Bryan Miller
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Kill the lobsters by plunging a large chef's knife into the joint where the head meets the body. Halve the lobsters lengthwise and cut off the claws. Set aside. Discard the sac on each half lobster near the head. Also remove the the long white strip along the meat, which is the intestines. Remove the lobster roe and reserve.
- In a bowl, combine the breadcrumbs, tarragon, 4 tablespoons butter, the lobster roe, salt and pepper. Set aside.
- Brush the meat of the lobsters with vegetable oil and place them, meat side down, over the fire, along with the claws. Cover and cook about 5 minutes.
- Flip the lobsters and the claws and fill the cavities where the roe was with the breadcrumb mixture. Place one tablespoon of butter and the shallots in a saucepan and place over the grill. Cover the grill and continue cooking.
- When the butter in the saucepan is melted, about 2 minutes, add two tablespoons of white wine vinegar and 2 tablespoons grated ginger. When the vinegar has reduced, another 2 minutes, add 2 tablespoons heavy cream and stir well. Bring to a boil, reduce by half, then stir in remaining butter. When all the butter has melted, remove sauce from heat and keep warm.
- Return the cover and cook the lobster about 8 more minutes. Serve each guest a lobster half with sauce over the meat, and a claw.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 30 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 15 grams, Sodium 2350 milligrams, Sugar 1 gram, TransFat 1 gram
GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE
This is my favorite recipe of all time. Incredible!
Provided by Psalm Caird Wyckoff
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
- Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
- Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g
GRILLED ITALIAN SANDWICHES
I made this for a family gathering and everyone raved about it. It's a fun recipe to grill for a crowd and can be adjusted according to everyone's favorite sandwich fillings. -Tammy Kriz, Marshall, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.
Nutrition Facts : Calories 364 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 862mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.
GRANDMA'S STUFFED LOBSTER
This is my grandmother's recipe for stuffed coldwater lobster. It is far and away my favorite meal, and if you feel like splurging you will not be disappointed. Also, this same stuffing is excellent for fish. Serve with more melted butter for dipping.
Provided by Trey9123
Categories Seafood Shellfish Lobster
Time 56m
Yield 2
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Add scallops; cook and stir until opaque, about 6 minutes.
- Combine the cooked scallops and melted butter from the skillet, ground crackers, graham cracker crumbs, and poultry seasoning in a bowl. Mix well, adding additional melted butter if the stuffing is too dry.
- Bring 2 inches water to a boil in a large pot. Place lobsters in pot; steam until bright red, about 20 minutes.
- Lay cooked lobsters on the their backs on a work surface. Wear gloves and make an incision between the legs down to the tail using a heavy knife. Pry open the chest cavity and rinse out innards with warm water. Fill the chest cavity and tail with the stuffing until overflowing.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place stuffed lobsters on their back on a baking sheet.
- Bake under the broiler until stuffing has browned, about 5 minutes.
Nutrition Facts : Calories 1544.2 calories, Carbohydrate 86.1 g, Cholesterol 614.5 mg, Fat 66.9 g, Fiber 1.2 g, Protein 145 g, SaturatedFat 34.5 g, Sodium 3320.1 mg, Sugar 17.2 g
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