Grilled Crawfish With Spicy Tarragon Butter Food

BUTTERFLIED LOBSTER WITH CURRY BUTTER

Steps:

• Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter.
• Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

GRILLED OYSTERS WITH SPICY TARRAGON BUTTER

Steps:

• Light grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll into a 2 inch thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice butter into 36 pats.
• Place oysters on the hot grill, flat side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liqour inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve right away.