Lobster Barbecue Sauce Food

LOBSTER DIPPING SAUCE

Steps:

• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

LOBSTER BARBECUE SAUCE

Steps:

• Mix all ingredients together thoroughly.
• Brush generously over lobster meat before starting to grill.
• Repeat once during cooking.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.

LOBSTER SAUCE

Steps:

• In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
• Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
• Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
• Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
• Serve with roasted fish of your choice.

LOBSTER IN GARLIC SAUCE

Steps:

• Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
• Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
• Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
• Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.

CRABS WITH LOBSTER SAUCE

Steps:

• To pork add 1 minced garlic clove, a few tablespoons of water, a few splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms.
• Clean crabs, drain and plunge into a large pot of boiling water for 30 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve. Twist off apron, separate shell from body and remove gills, small legs and stomach sac. Quarter bodies, leaving roe and tomalley intact.
• Heat oil in a wok. Add ginger and garlic, half of scallion and drained black beans. Push aside and add pork mixture. Stir-fry, breaking up pork and mixing well with other ingredients. Push aside, add crabs and a few splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens. Remove from heat. Add eggs and sesame oil. Transfer to a serving platter. Garnish with remaining scallion and serve immediately.

GRILLED LOBSTER WITH ANCHOVY BUTTER SAUCE

Steps:

• Boil the lobsters for 6 minutes. Cool on an ice bath. Split the lobster in half. Saute the garlic in 1 tablespoon of the butter. Add the anchovies and the rest of the butter and puree the mixture in a blender.
• Rub the cut side of the lobster with the anchovy butter and grill for 2 minutes on each side.

CHINESE LOBSTER SAUCE

Steps:

• Combine the ground pork with the soy sauce, pepper and cornstarch. Marinate the pork for 15 minutes.
• Rinse the black beans, letting them sit in the water for a few minutes to soften. Drain. Use a cleaver or knife to finely chop the beans. Peel and mince the garlic clove. Mash the garlic together with the soaked black beans. Wash the green onion and cut on the diagonal into 1-inch pieces.
• In a small bowl, mix together the soy sauce, sherry, sugar, and chicken broth. Set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside.
• Lightly beat the eggs with the salt.
• Heat the wok over medium high to high heat. Add 2 tablespoon oil, swirling to coat the sides. When oil is ready, add 1/2 of the mashed black beans and garlic mixture. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color. Remove and clean out the wok.
• Add 1 tablespoon oil. When the oil is hot, add the second half of the bean and garlic mixture. Stir-fry until aromatic. Add the sauce. Give the cornstarch and water mixture a quick re-stir and add to the sauce, stirring quickly to thicken. Add the ground pork back into the pan. Stir in the green onion.
• Stir in the beaten eggs. Remove the sauce from the heat, pour over shrimp or lobster and serve.

LOBSTER WITH LIME BUTTER SAUCE

Steps:

• Sauce
• Saute onion, green onion, thyme, wine and lime juice in a small saucepan. Bring to a boil about 5 minutes until mixture is reduced to 1/2 cup. Strain and discard solids. Return wine mixture to sauce pan. Add cream and boil until reduced to 1/2 cup. Remove from heat and add butter a few cubes at a time, stirring between additions until melted and smooth. Season with salt and black pepper.
• Lobster.
• Prepare barbecue - medium high heat. Mix lime juice oil and scotch bonnet pepper in a small bowl for marinade. Place lobster tails flesh side up in a baking pan. Drizzle with marinade and let stand for 15 minutes. Sprinkle tails with paprika and salt. Grill tails until cokked through (about 8 minutes), brushing frequently with butter and turning occasionally.
• Serve lobster with sauce.

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.

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 LOBSTERS WITH SOUTHEAST ASIAN DIPPING SAUCE

Steps:

• Bring an 8-quart kettle three fourths full with water to a boil for lobsters.
• Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.
• Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked). Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.
• When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)
• Prepare grill.
• Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.
• Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.Serve lobster with dipping sauce and lime halves.

BARBECUED LOBSTER TAILS

Steps:

• Split the tails lengthwise with a large knife.
• Thoroughly mix all the other ingredients.
• Brush meat side of tail with marinade.
• Place the tails meat side down over medium coals and grill for 5-6 minutes.
• Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
• Do not overcook- lobster is done when it is opaque and firm to the touch.
• Serve with drawn butter and hunks of fresh lemon.
• Drool.