Grilled Spiny Lobster With Lump Crab Ceviche Food

HERB-GRILLED SPINY PACIFIC LOBSTER

Steps:

• Preheat oven to 450 degrees F. Preheat the grill to high.
• Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
• In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
• Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
• In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.

LOBSTER CEVICHE RECIPE

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
• Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
• Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
• Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately. This Recipe Appears In Latin American Cuisine: Lobster Ceviche Serious Entertaining: A Blowout Christmas Dinner Serious Entertaining: A Summer Seafood Dinner

LOBSTER AND CRAB STUFFED GRILLED CHEESE

Steps:

• Heat the lobster and crab meat.
• Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
• Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
• To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.
• Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
• Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

GRILLED SPINY LOBSTERS WITH BAHAMIAN CURRY SAUCE

Steps:

• In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month.
• Bahamian Curry Sauce:
• For Bahamian Curry Sauce:
• Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes.
• Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• For Spiny Lobsters:
• Preheat the grill to high.
• In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.

BARBECUED CALIFORNIA SPINY LOBSTER

Steps:

• Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
• Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

SPINY LOBSTER CEVICHE

Steps:

• For the ceviche:.
• Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
• Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
• For the tostonos:.
• Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
• Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.