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.
BARBECUE CHILI RECIPE
Chili flavored with barbecue sauce for a quick and tasty dinner.
Provided by Kate @ I Heart Eating
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, brown the ground meat. Drain.
- Return the cooked meat to the pot.
- Add the rest of the ingredients. Stir to combine.
- Cover, and simmer over medium-low heat, stirring as needed, for about 1-2 hours.
Nutrition Facts : ServingSize 1 serving, Calories 258 kcal, Carbohydrate 39 g, Protein 16 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 867 mg, Fiber 5 g, Sugar 23 g
DR. BBQ'S LOBSTER WITH CHILI-LIME BUTTER
Provided by Ray "Dr. BBQ" Lampe
Categories Super Bowl Backyard BBQ Seafood Lobster Fall Winter Tailgating Grill Grill/Barbecue
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
- Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.
SWEET BBQ PORK CHILI
Black and red beans with tender pieces of pork shoulder simmered in a homemade sweet BBQ sauce with brown sugar, garlic and tomato sauce for a fusion of BBQ pork and chili.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
- To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
- Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 43.3 g, Cholesterol 23.7 mg, Fat 7.9 g, Fiber 9.5 g, Protein 14.3 g, SaturatedFat 2.4 g, Sodium 1283.6 mg, Sugar 20.4 g
CHILI BBQ LOBSTER
Make and share this Chili BBQ Lobster recipe from Food.com.
Provided by Peter J
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat BBQ grill to medium temperature.
- Place butter, garlic, lemon juice and chili flakes into a cup and pop into microwave for 20 seconds or so until butter has melted.
- Place lobster tails onto BBQ, pour butter mixture over the top and cook around 10 minutes until done, turning half way.
Nutrition Facts : Calories 109.3, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 88.9, Carbohydrate 1.7, Fiber 0.3, Sugar 0.2, Protein 0.4
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 MAINE LOBSTER TAILS SMOTHERED IN CASCABEL CHILI BUTTER
Steps:
- Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add cascable and ancho powder and cook for 1 minute, let cool. Fold onion mixture into softened butter, add lime juice and season with salt and pepper to taste. Place in a bowl and refrigerate until firm.
- Preheat grill. Brush lobster tails with oil and season with salt and pepper. Place meat side down and grill 3 to 4 minutes on each side or until cooked through. Remove from heat and top immediately with butter.
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- Mix the Lobster Base, butter, fresh chili paste, parsley, and garlic in a small bowl. Divide the butter in half.
- Spread 2 tablespoons of the butter over the meat of each lobster tail. Place the lobsters directly onto the grill, meat side up, and grill for 5 - 6 minutes.
- Melt the remaining reserved butter. Remove lobsters from grill and serve immediately with the remaining butter.
CHILI LOBSTER RECIPE - CHRIS YEO | FOOD & WINE
From foodandwine.com
Servings 10Total Time 1 hr
- In a large pot of boiling water, cook the baby bok choy until it's bright green, about 1 minute. Using a slotted spoon, transfer the bok choy to a large rimmed baking sheet and pat dry with paper towels. Cover the baking sheet with foil.
- Bring the pot of water back to a boil. Add the lobsters and cook until they're bright red all over, about 7 minutes. Transfer the lobsters to another large rimmed baking sheet and let cool slightly. Twist the tails off of the lobster bodies; crack the claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat. Remove and discard the dark intestinal veins; cut the tails into 2-inch pieces. Arrange the lobster meat on the baking sheet, cover with a moistened kitchen towel and then cover tightly with foil.
- Preheat the oven to 375°. In a medium skillet, heat the vegetable oil. Add the chopped garlic and cook over moderately low heat until golden brown, about 4 minutes. Add the chicken stock, ketchup and sambal oelek and simmer over moderately high heat for 2 minutes. Add the egg and cook, stirring frequently, until fully incorporated and the sauce is thickened, about 30 seconds. Remove the sauce from the heat and season with salt, then transfer to a serving bowl.
- Bake the covered lobster and baby bok choy for about 7 minutes, or until heated through. Mound the lobster meat on a platter, arrange the bok choy alongside it and garnish with the red pepper strips. Serve at once with the chili sauce.
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5/5 (4)Total Time 1 hrCategory Appetizer, Main Course, Side DishCalories 695 per serving
- Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be tender, but crisp. Remove from the oven and toss the hot fries with fresh herbs.
- Rub each lobster tail with olive oil and then place cut side down on the grill. Grill for 3-5 minutes or until light grill marks appear. Flip and continue cooking until the shells turn bright red, about 5 minutes. Remove the tails from the grill and let cool.
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CHILI AIOLI GRILLED LOBSTER TAILS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 4Calories 295 per servingCategory Barbecue,Mains
- Using kitchen shears, cut each lobster shell down the back to base of tail. Cut across the back at base of tail, forming a T. With meat still attached at base, gently lift out lobster meat and place on top of shell.
- To prepare chili aioli. Combine all remaining ingredients in a bowl. Spread chili aioli on lobster meat.
- Place lobster tails, shell side down, on barbecue grid on natural gas barbecue. With lid down, grill lobster over medium heat until meat is opaque and completely cooked in centre, about 10 – 12 minutes. Do not overcook.
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5/5 (1)Category EntreeCuisine American, Grilled, SeafoodTotal Time 30 mins
- In a large mixing bowl, combine all ingredients and stir with a fork. Place a towel under the bowl to avoid it slipping while mixing.
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From staysnatched.com
5/5 (13)Calories 491 per servingCategory Dinner, Lunch
- Place a Dutch oven or stock pot on medium high heat. When hot, add the olive oil and chopped onions. Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
- Add in the broth, beans, diced chilis and tomatoes, homemade chili seasoning, and Better than Bouillon. Stir.
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