Deviled Portuguese Grilled Lobsters Food

2-TIMING LOBSTER DEVILED EGGS

Steps:

• Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.

GRILLED LOBSTER WITH LIME BROWN BUTTER

Steps:

• Lime Brown Butter Sauce: Add 6 tablespoons butter to a sauté pan over medium heat.
• When it has melted and starts to bubble, add the shallots and zest.
• When the butter starts browning, remove from heat and add the lime juice.
• Season the brown butter with salt and pepper.
• Add chopped coriander if desired.
• Serve with Grilled Lobster.
• Grilled Lobster: Preheat grill to high heat. Brush grill until very clean.
• Bring at least 5 L (20 cups) water to a boil in a large pot. Cook lobster for about 4 minutes and remove from water immediately.
• Transfer to baking sheet or shallow baking dish. Note: cook 1 lobster at a time to keep water at a boil.
• When cool enough to handle, split lobsters in half lengthwise with a sharp heavy knife.
• Place lobster halves, shell side up on grill.
• Season the lobster with a little salt and pepper. Grill about 5 to 6 minutes, until lobster meat is just cooked through.
• Serve immediately with the Lime Butter Sauce.

SARDINHAS ASSADAS / PORTUGUESE GRILLED SARDINES

Steps:

• Rinse the sardines and remove the scales, then sprinkle liberally with the sea salt and leave for at least 1 hour.
• Preheat your grill, broiler or barbecue so that it's nice and hot.
• Rinse the sardines under some water and then dry them with papertowels.
• Brush the sardines with a little olive oil and then grill for several minutes each side until they are cooked.
• Serve immediately with a dash of olive oil drizzled over the tops, and sea salt sprinkled over them.

DEVILED PORTUGUESE GRILLED LOBSTERS

Steps:

• Prepare the live lobster. Place the lobste on a cutting board. Push a chef's knife into the cross mark on the shell between the head and body; the lobster may still move for a few seconds. Turn the lobster on its back and split it in half lengthwise with your knife or kitchen shears. Clean out the cavity. Warning: This step is messy, so have paper towels handy. Remove the rubber bands and crack the claws with the blunt edge of your knife. This will help the claw meat cook evenly on the grill.
• Preheat the 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 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 LOBSTERS WITH ITALIAN-STYLE STUFFING

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.

MAINE BOILED LOBSTERS

Steps:

• Bring the salted water to a boil in a pot large enough to hold the lobsters.
• Rinse the lobsters under cold water and quickly slide them into the boiling water.
• Cover the pot and simmer gently until the lobsters turn completely red, in about 6 minutes.
• Drain in a colander and serve immediately with melted butter or extra-virgin olive oil.