Lobster Tails With Basil And Corn Coconut Sauce Food

GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE

Steps:

• For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
• For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
• For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
• This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.

SPICE RUBBED BAHAMIAN LOBSTER TAIL WITH RED CHILE-COCONUT SAUCE

Steps:

• For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
• Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
• Remove from the heat.
• For the lobster tails: Whisk together all spices in a medium bowl.
• Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
• Remove and place in a bowl of ice water. Drain well. Remove the meat
• from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
• Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
• Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

LOBSTER TAILS WITH BASIL AND CORN-COCONUT SAUCE

Steps:

• For the lobster and basil oil:.
• Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp.
• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
• For the grilled corn-coconut milk sauce:.
• Heat grill to high.
• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.

GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN-COCONUT MILK SAUCE

Steps:

• For the lobster and basil oil: Combine oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
• Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
• For the grilled corn-coconut milk sauce: Heat grill to high.
• Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
• Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.

LOBSTER PASTA WITH YELLOW TOMATOES AND BASIL

Steps:

• If using whole lobsters, cook them in abundant boiling water for 6 minutes. Cool, remove meat from tail, claws and knuckles, and chop into 1/2-inch chunks.
• Bring a pot of well-salted water to a boil and cook pasta.
• Meanwhile, pour olive oil in a wide skillet over medium-high heat. Add shallots and cook for 1 minute, without browning. Add garlic and red pepper and cook for 1 minute. Add tomatoes and season generously with salt and pepper. Add lobster meat, stir to coat, cook 1 minute, then turn off heat until pasta is ready.
• When pasta is al dente, drain, add to skillet, and season with salt and pepper. Toss well and transfer to a warmed wide bowl or platter. Add basil, toss once more and serve immediately.