Spiny Lobster With Creole Sauce Recipes

Steps:

• Clean and wash the fresh Florida lobster tails. Cut your lobster tails into pieces approximately 1 1/2 inches. If you leave the lobster in the shell your Creole will be a lot tastier.
• Heat the oil in a large pan over medium-high heat. Stir fry the lobster tails until they become slightly pink. Add the onions and garlic and allow this to cook for a few minutes. Then add your tomato sauce, fish stock, parsley, cooking wine, Scotch bonnet peppers (if you desire added spice), vinegar, hot sauce, salt, pepper and laurel leaf. Cook over low heat for 25 to 30 minutes.

Steps:

• Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
• Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

Steps:

• In a large pot of boiling water, blanch lobsters for 2 minutes, then shock in ice water. Once the lobster is chilled, remove the tail from the head and split the tail in half. Remove the meat and discard the shell. Season the lobster meat with the salt and pepper and set aside.
• In a medium skillet over medium heat, cook pancetta in olive oil. Once the pancetta begins to brown, add the seasoned lobster meat. Sear the lobster on all sides, then reduce heat and cook until the lobster is slightly underdone, about 2 to 4 minutes.
• Remove the lobster from the pan and add the chanterelles. Saute the chanterelles lightly, then add the shallots. Deglaze with the Riesling and reduce to 2 tablespoons, about 2 minutes. Add the chicken stock and reduce to about 1/4 cup. Add the cream and bring to a boil, then finish with the butter, lemon juice to taste, and parsley. Season with salt and pepper.
• To serve, place braised greens (if using) in the center of each plate. Place 2 lobster tail halves on top and dress the plate with the sauce. Serve with braised greens, if desired.

Steps:

• Saute onions, peppers, and garlic in olive oil for approximately 4 minutes. Deglaze with the Sherry.
• Add tomatoes, tomato paste, and bay leaf, and cook for 5 minutes. Add roasted peppers, ancho chile, Worcestershire, cilantro, and lobster, and cook for 6 minutes. Serve in a shallow bowl.

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.

Steps:

• 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set aside, covered in the refrigerator, while you prepare the Creole sauce. 3. Melt 2 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, scallions, garlic, parsley, and thyme and sauté until the shallots and scallions are lightly browned, 3 to 5 minutes. Stir in the ketchup, water, 2 tablespoons lime juice, and 1 teaspoon hot pepper sauce and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the sauce is thickened and nicely flavored, about 5 minutes. Remove from the heat and taste for seasoning, adding salt and pepper, lime juice, or hot pepper sauce as necessary the sauce should be highly seasoned.4. Melt the remaining 2 tablespoons lard in a small saucepan over low heat and brush over the cut sides of the lobster tails or lobsters.5. When ready to cook, oil the grill grate. Arrange the lobsters with the claws (if any), cut sides down, on the hot grill grate and grill for 6 to 8 minutes. Turn, using tongs, and spoon on the Creole sauce, dividing evenly. Grill the lobsters on the shell sides until the flesh is firm and white, 6 to 8 minutes more.6. Transfer the lobster tails or lobsters to serving plates or a platter and serve immediately.Serves 4Note: Lard may seem like a strange, even off-putting ingredient, but it's often used for basting at French barbecues. Here it is used as a base for Caribbean lobster seasoning. You can certainly substitute melted butter or oil.