Grilled Lobster With Smoky Garlic Mojo Food

GRILLED LOBSTER

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.

GRILLED GARLIC TARRAGON LOBSTER TAILS

Steps:

• Preheat grill.
• Remove the soft part of lobster tail with scissors.
• Hit shell lightly with a mallet to make it lie flat.
• Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
• Spoon some of the butter mixture over tails and reserve remaining.
• Let stand 20 minutes.
• Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.

CRUSTED & GRILLED LOBSTER TAILS

Steps:

• Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears.
• Remove lobster meat in one piece from each shell, rinse and pat dry.
• Sprinkle each with lemon juice and set aside.
• In a small saucepan, melt butter with the minced garlic over low heat.
• Remove from heat.
• In a plastic ziplock bag, combine bread crumbs, herbs, garlic powder, cayenne and Parmesan cheese.
• Roll the lobster meat in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat.
• Return the lobster meat to their shells.
• Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for 10 minutes.
• Cover and grill another 5 to 10 minutes until they are just cooked through.

GRILLED LOBSTER WITH ORANGE CHIPOTLE GLAZE

Steps:

• Melt 2 tbsp of the butter in a saucepan over medium heat. Cook the shallot, garlic and ginger until softened. MIx the cornstarch with the orange juice until dissolved. Pour into the saucepan and stir until thickened. Add salt, turn off heat and set glaze aside for 15 minutes. Strain glaze and add chipotles to taste. Keep warm.
• Preheat grill. Kill lobsters by inserting a sharp knike in between the head and tail to sever the spinal cord. Split the lobsters in half lengthwise and remove the dark vein and contents of head.
• Melt the remaining 2 tbsp butter and brush over lobster meat. Pour half of the glaze into a small bowl and brush the lobsters generously with the glaze. Place the lobsters on the grill over medium low heat, cut side up and close lid. Lobsters should remain shell down the whole time.
• Every 2 minutes, brush with more glaze. The lobsters will be done when the meat is firm and the juices bubble in the shell, about 5 - 7 minutes. Discard the remaining glaze used for basting.
• Serve lobsters with the reserved glaze on the side if desired.