Lobster On The Barbie Food

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LOBSTER ROLL



Lobster Roll image

Provided by Food Network

Categories     main-dish

Yield 6 lobster rolls

Number Of Ingredients 7

1 cup chopped celery (from 3 to 4 celery stalks), drained, see cook's note
2 pounds freshly picked lobster meat, chilled and chopped into chunks, or 10 pounds live lobsters, steamed and meat removed
3/4 to 1 cup good quality mayonnaise
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, softened
6 hot dog buns

Steps:

  • In a medium bowl, combine the lobster meat, celery and mayonnaise and gently toss until well mixed. Season with the salt and pepper and chill for at least 30 minutes (or up to overnight) before serving.
  • Preheat a large heavy skillet over medium flame. Lightly butter both sides of each bun and cook for 2 minutes per side, until golden brown. (The buns may also be toasted under a broiler.)
  • When toasted, stuff them with the chilled lobster salad and serve immediately.

LOBSTER BOIL



Lobster Boil image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 14

Kosher salt
5 small onions, quartered
1 large bulb fennel, trimmed and thinly sliced
20 small tri-colored potatoes
1/2 head garlic
One 12-ounce bottle light beer, such as pilsner
1 pound kielbasa sausage, cut into 2-inch pieces
12 sprigs fresh thyme
4 ears corn, husked
Four 1 1/2-pound live lobsters
2 1/2 pounds fresh hard-shelled clams, such as littlenecks
Salted butter, melted, for serving
Lemons, cut into wedges, for serving
Crusty bread, for serving

Steps:

  • In the bottom of a steamer pot, put 4 cups water and 2 tablespoons salt. In the top portion of the pot, place the onions, fennel, potatoes and garlic. Pour the beer over the vegetables and add the sausage and 5 of the thyme sprigs. Bring to a boil over high heat, then reduce the heat to medium-high. Cover and steam for 15 minutes.
  • Then create layers, first by adding the corn, then the lobsters, followed by the clams and, finally, the remaining thyme sprigs. Cover and cook until the lobsters are bright red, the clams are open and the potatoes are cooked through, another 15 to 25 minutes.
  • Drain the liquid from the pot and reserve it in a bowl. Transfer the shellfish, sausage, potatoes, vegetables and corn onto a table covered with newspaper. Enjoy with melted butter, lemon wedges, crusty bread and the reserved broth.

LOBSTER SAUCE



LOBSTER SAUCE image

Provided by Food Network

Categories     condiment

Time 2h10m

Yield 2 cups sauce

Number Of Ingredients 16

Lobster shells from 4 lobsters, meat reserved for another use
10 Szechwan peppercorns
3 ounces extra virgin olive oil
1 large white onion, cut into small dice
1 carrot, peeled, cut into small dice
1 stalk celery, cut into small dice
1 ounce tomato paste
1/2 cup brandy
1/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
2 tablespoons roux, equal parts butter and flour
1 piece star anise
2 quarts lobster stock
Bouquet Garni
1 head fennel, shredded
2 teaspoons cold butter

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.

PERFECT LOBSTER TAILS



Perfect Lobster Tails image

We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Four 5- to 6-ounce frozen lobster tails, thawed (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallot
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
  • Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
  • Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
  • Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

LAZY MAN'S LOBSTER



Lazy Man's Lobster image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon garlic herb butter
Meat from 1 (1 1/2 pound) fresh Maine lobster
Splash sherry, for deglazing pan
1/2 cup heavy cream
Serving suggestion: Toast points

Steps:

  • In a medium skillet over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 to 5 minutes. Add sherry, and stir to deglaze the pan, carefully scraping the bottom of the pan with a wooden spoon. Add the heavy cream and heat until it just reaches boiling. Remove from the pan and place in an individual-size casserole dish for serving. Serve hot with the toast points.

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