Grilled Lobster With Anchovy Butter Sauce Food

GRILLED LOCAL ANCHOVIES

Steps:

• Heat charcoal grill.
• Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail.
• Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately.

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.

ANCHOVY BUTTER SAUCE

Steps:

• Sauce -- Now, I like to use the same pan I cook the seafood or chicken in, but you can just make it in a small sauce pan if you want. Either works very well.
• In the pan, heat to medium high heat and melt the butter. Then stir in the anchovies and mash with a fork as they cook. You only need to cook them just a couple of minutes. Then stir in the wine, garlic, capers, pepper and 1 lemon slice and squeeze slightly. Just cook another 2-3 minutes and remove from the heat. Stir in the parsley and remove the lemon slice.
• Serve -- Just garnish your dish with one of the lemon slices and pour the butter sauce over your dish. A little pinch of paprika gives it nice color and a little spice to the sauce.

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

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.

GRILLED LOBSTER

Steps:

• Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
• Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells.
• Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted butter, if desired.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
• Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
• Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.