Lobster Tabbouleh With Basil Recipes

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

Steps:

• In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt.
• Bring the liquid to a boil and then remove the pan from the heat.
• Add the couscous, cover the pan, and let it sit for 5 minutes.
• Transfer the couscous to a glass bowl and let it cool.
• In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt.
• Mix the ingredients together and set the sauce aside.
• In a large saucepot place 4" of water and bring it to a boil over high heat.
• Add the lobsters and let them cool.
• Remove the lobster meat from the tails and claws.
• Remove and discard the intestinal tract from each tail.
• Cut the lobster meat into 1/2" pieces.
• In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture.
• Toss the ingredients together so that the lobster is well coated.
• Set it aside.
• In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture.
• Toss the ingredients together well to make the tabbouleh.
• In the center of each of 4 individual serving plate place a mound of the tabbouleh.
• Arrange the lobster pieces around the edge.

Steps:

• In a bowl wash the bulgur in several changes of cold water, letting it settle to the bottom before pouring off most of the water, until the water is clear and drain it in a large fine sieve. Return the bulgur to the bowl, add enough cold water to cover it by 1 inch, and let the bulgur soak for 1 hour.
• While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in the sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber, the tomato, and salt and pepper to taste, and toss the salad well.

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.

Steps:

• Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters. Cover and bring to a boil.
• Add the lobsters quickly, one at a time, and cover. When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly. When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece. Crack the large claws and remove the meat from each in one piece. Remove the meat from the remaining claw shells. Put all the meat in a bowl.
• Stack the basil leaves and cut them into fine shreds. There should be about 1/2 cup. Add to the bowl.
• Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.
• To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions. Reassemble the slices from one lobster tail on a plate. Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape. Spoon about a quarter of the sauce over the tail and claw meat. Scatter a quarter of the small pieces of lobster meat around. Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade. Repeat with the remaining lobster meat and three-salad chiffonade.

Steps:

• Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
• Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
• Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Steps:

• Combine the first four ingredients in a microwavable dish, stir well, cover, and microwave for 3 and 1/2 minutes on HIGH. Uncover and fluff well with a fork.
• Stir in remaining ingredients, adding salt and hot sauce to taste. Taste and adjust seasonings.
• Serve right away or refrigerate.

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.