Lobster Bake On The Grill Food

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.

BAKED LOBSTER WITH CHEESE

Steps:

• Clean the lobster and cut it into halves (use only half the lobster). Boil the spinach in hot water, drain the water dry and chop the spinach. Set aside.
• Heat up a wok/skillet and add in the melted butter. Saute the garlic and bacon until aromatic, then add in the spinach and cream and bring to boil. Add salt and a pinch of sugar, and a little flour to thicken the sauce. Dish out.
• Preheat the oven to 375°F (170°C). Spread the mixture onto the body of the lobster and its head evenly. Break the cheese into small pieces and top the lobster with them. Bake in the oven for 20-25 minutes or until the cheese turns golden brown. Sprinkle dried parsley flakes on the lobster and serve hot with lemon wedges.

GRILLED LOBSTER TAILS

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

LOBSTER BAKE ON THE GRILL

Steps:

• Place baking sheet on the grill.
• Add the water.
• Spread 1/2 the seaweed on the cookie sheet.
• Place lobster, clams, mussels and shrimp on top of the seaweed.
• Slice the lemon thin.
• Sprinkle the lemon slices over the seafood.
• Cover with the rest of the seaweed.
• Turn grill on low and close the cover.
• Lobster bake should be done in about 20- 25 minutes or when the clams and mussels are open.
• Serve with 1 c melted butter.

NEW ENGLAND LOBSTER "BAKE"

Steps:

• Steam potatoes in 1" simmering water in a large pot for 20 to 30 minutes.
• Add enough water to a very large pot to come up 1". Cover and heat to boiling on high. Add 2 lobsters. Cover, reduce heat to medium and cook 15 to 17 minutes or until antennae come off easily when firmly tugged. Transfer to ice bath or sink and rinse with cold water until cool. Repeat with 2 more lobsters.
• Grill sausage on medium until grill marks appear, turning occasionally. Transfer to cutting board. Let stand 10 minutes. Cut into 3" lengths.
• Grill clams on medium, covered, just until they open, about 8 to 10 minutes. (Do not turn over).
• Steam corn in 1" simmering water in large pot, 8 to 10 minutes. Arrange large sheets kraft paper or newspaper on outdoor serving table. Place potatoes, lobsters, sausages, clams, and corn in center. Serve with drawn butter, lemon wedges and dinner rolls.

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.

NINJA FOODI GRILLED LOBSTER TAIL

Steps:

• Preheat the Ninja Foodi Grill by placing it on high for the grill function, grill on high for 5 minutes.
• Start by using kitchen scissors to cut the lobster, cut down the center of the tail until you reach the fins, do not cut the fins.
• Pull apart the tail and use your fingers to bring the meat up to the top and close the shell. When you are cutting it should create a butterfly effect to the meat to allow it to easily be moved to the top of the shell, see video for a tutorial.
• In a small dish, melt the butter and add the garlic and parsley, mix it well.
• Coat each of the lobster with the butter mixture well with a brush.
• Lift the lid to the Ninja Foodi Grill once it's done with the preheat function, then coat the basket with olive oil spray.
• Carefully place the lobster tail in the basket.
• Evenly coat the lobster tail with olive oil cooking spray.
• Grill for 5 minutes or until the meat reaches an internal temperature of at least 145*F.
• Carefully remove and serve.

BACKYARD LOBSTER BAKE

Steps:

• Start the fire 1 hour in advance, making sure the coals are white hot before you begin cooking.
• Spread 1/2 of the seaweed on the bottom of the tub to protect the lobsters from burning. Place lobsters on top of seaweed. Place the corn on top of the lobster, and the potatoes on top of the corn. Arrange the raw clams on top of the vegetables and top with the remaining seaweed. Pour the wine into the tub. Place the wet burlap over the food and tuck the edges into the tub to retain the steam inside.
• Place the tub on top of the coals. Every 15 minutes, moisten the burlap with water. Cook for about 45 minutes.
• Serve the lobster bake strewn out on newspapers, with melted butter, piles of coarse sea salt, and favorite spices as condiments.

WICKED EASY LOBSTER BAKE ON THE GRILL

Steps:

• Place a one-inch layer of seaweed (a layer of crumpled aluminum foil to raise lobsters off the bottom of pan will do) in a 16 x 12 roasting pan
• Parboil onions and potatoes
• Place lobsters on seaweed and arrange the corn and onions between the lobsters and the sides of the pan
• Place clams, mussels and potatoes over the lobsters, keeping top level
• Layer with the balance of the seaweed and add water to the pan. Cover tightly with a lid or aluminum foil and place on the stove or a preheated grill to cook
• Start timing when you first see steam. Cook, covered , for 15 minutes. Remove from heat, but do not uncover for five minutes. Serve your lobster bake with clarified butter, clam broth and coleslaw