Grilled Lobster Tail With Jerk Sauce And Coconut Rice Food

GRILLED COCONUT LOBSTER

Steps:

• With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
• In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes.
• Remove the lobsters from the pot and plunge into ice water to stop the cooking.
• Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.
• Preheat a grill to medium heat.
• Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.
• Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.
• Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs.
• In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.
• Serve garnished with sliced scallions and toasted almonds.

LOBSTER TAILS WITH BASIL AND CORN-COCONUT SAUCE

Steps:

• For the lobster and basil oil:.
• Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp.
• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
• For the grilled corn-coconut milk sauce:.
• Heat grill to high.
• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.