GRILLED LOBSTER TAILS
Steps:
- Preheat the grill: Preheat a gas grill (direct heat) to 350°F to 400°F. For a charcoal grill, let the coals burn for about 10 minutes, and keep a cooler zone of indirect heat if the fire becomes too hot and it looks like the tails might burn.
Nutrition Facts : Calories 875 kcal, Carbohydrate 40 g, Cholesterol 296 mg, Fiber 10 g, Protein 64 g, SaturatedFat 24 g, Sodium 795 mg, Sugar 9 g, Fat 54 g, UnsaturatedFat 0 g
GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE
Steps:
- For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
- For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
- For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
- This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.
GRILLED LOBSTER SMOTHERED IN BASIL BUTTER
Steps:
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
- Remove the lobsters and slather with the basil butter.
LOBSTER TAILS WITH BASIL AND CORN-COCONUT SAUCE
I just saw this on Grill It With Bobby Flay (Food Network), and I had to post it for safe keeping. Looks awesome! He par-boiled the lobster tails before grilling to keep them tender, then cut them in half lengthwise before cooking, and I didn't see him using skewers at all, so I will adjust the recipe details when I make this. In the meantime, feel free to do as you wish. Also prep times and cook times are just estimates for now.
Provided by Recipe Reader
Categories Lobster
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 677.1, Fat 40.6, SaturatedFat 12.5, Cholesterol 158.7, Sodium 422.8, Carbohydrate 30.2, Fiber 2.7, Sugar 3.2, Protein 50.7
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
GRILLED LOBSTER WITH BASIL MAYONNAISE
This recipe came from an episode of "Licence to Grill". It is so delicious, and anyone that is a lobster lover, will surely love this recipe!!
Provided by Chef mariajane
Categories Lobster
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For basil oil, place basil leaves in a bowl and pour boiling water over them, leave for approximately 30 seconds until they turn a brighter green. Drain adn refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a purée.
- Line sieve wih cheese cloth and set it over a deep bowl. Pour basil and oil purée and leave undisturbed for 1 hour, or until all the oils have filtered through into the bowl. The solids left behind in the sieve can now be discarded.
- Combine mayonnaise wih a splash of basil oil. Add Dion mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. NOTE: Remainder of basil can be used wih pizza, pasta, grill fish or grill shrimp.
- Preheat grill to 350°F.
- If you have to kill the lobster yourself, freeze the loster for 2 hours, before placing them into a pot of salted boiling for water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half, Remove the stomach sac from behnd the eyes.
- Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes, or until they are cooked through.
- Serve grilled lobster with basil oil mayonnaise.
Nutrition Facts : Calories 1575, Fat 149.8, SaturatedFat 20.4, Cholesterol 173.1, Sodium 1310.6, Carbohydrate 32.3, Fiber 2.6, Sugar 7.9, Protein 31
GRILLED LOBSTER TAILS WITH SEASONED BUTTER
Lobster has the tendency to be intimidating but not when you use this fool-proof recipe. Throw a steak on the grill while you have it fired up for a surf-n-turf dinner that is sure to impress.
Provided by Soup Loving Nicole
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
- Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 0.9 g, Cholesterol 192 mg, Fat 15.4 g, Protein 32.1 g, SaturatedFat 7.9 g, Sodium 539.1 mg
GRILLED LOBSTER
Make and share this Grilled Lobster recipe from Food.com.
Provided by Millereg
Categories Lobster
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a large pot boil about 2 gallons of water.
- Add one live lobster and cover.
- Cook for 3 minutes.
- Remove lobster with tongs and return water to boiling.
- Add 2nd lobster.
- Cook three minutes and remove with tongs.
- Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
- Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
- Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
- Serve with melted butter in dunking bowls and lemon wedges.
Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4
More about "grilled lobster tails brushed with basil oil served with grilled corn coconut milk sauce food"
GRILLED LOBSTER TAIL RECIPE (CRAZY EASY) - MOMSDISH
From momsdish.com
4.8/5 Total Time 20 minsCategory SeafoodCalories 197 per serving
GRILLED LOBSTER TAILS WITH GARLIC BUTTER SAUCE - SAVOR THE …
From savorthebest.com
HOW TO MAKE OUR GRILLED LOBSTER TAIL RECIPE | TASTE OF …
From tasteofhome.com
GRILLED LOBSTER TAILS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO GRILL LOBSTER TAILS - ALLRECIPES
From allrecipes.com
GRILLED LOBSTER TAIL (FAST & EASY!) - WHOLESOME YUM
From wholesomeyum.com
4.9/5 (42)Calories 322 per servingCategory Main Course
GRILLED LOBSTER TAIL RECIPE | MCCORMICK
From mccormick.com
LOBSTER TAILS WITH BASIL-LEMON BUTTER | SEAFOOD RECIPES - WEBER
From weber.com
GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN ...
From recipenet.org
GRILLED LOBSTER TAIL WITH GARLIC BUTTER RECIPE | KITCHN
From thekitchn.com
GRILLED LOBSTER TAILS WITH SMOKED PAPRIKA BUTTER
From foodiecrush.com
QUICK AND EASY GRILLED LOBSTER TAILS RECIPE | DIETHOOD
From diethood.com
GRILLED LOBSTER TAILS WITH LEMON BUTTER SAUCE – KILTED CHEF
From kiltedchef.ca
GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN ...
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love