Chilli Lobster Recipes

CHILI LOBSTER WITH TEXAS TOAST

Steps:

• Preheat oven to 400. Fill a large pot with salted water and place it over high heat until it comes to a boil. Poach the lobsters for approximately 5 minutes, then remove from water and place in an ice bath to cool them quickly. (Do not discard the poaching liquid.) Once they are cooled, cut off the claws, knuckles and tails and refrigerate them until ready to prepare the final dish. Split open the heads, and remove the tomalley, which is delicious to some but not so pretty in this dish. Lift the legs away from the shell to reveal the gills, and cut them out using scissors. Break the heads apart by hand into large pieces.
• Place a large, oven-safe saucepan over high heat, and add the oil, heating it until it shimmers and verges on smoking. Add the lobster heads to the pan and sauté for 3 to 4 minutes, then stir in the tomato paste to coat the shells. Add the shallots, stir to combine and put the pan in the oven. Cook for 8 to 12 minutes, or until well roasted.
• Transfer the pan to the stove. Add the wine and herbs, bring to a boil and simmer until reduced by half. Add 6 cups of the reserved lobster poaching liquid to the reduced stock. Simmer the stock for an additional 90 minutes, reducing it. Strain through a fine sieve.
• Make the chili lobster. Cut the tails into 1-inch pieces, then crack the claws and remove the meat. In a wok or a large skillet set over high heat, heat 2 tablespoons canola oil until just smoking. Add the ginger and onion and cook, stirring, for approximately 1 minute. Add the lobster tails, still in their shell, and the claw meat, turn heat down to medium and cook for approximately 2 minutes, or until hot. Add the stock, and return it to a boil. Transfer lobster pieces to a large serving plate, leaving the stock in the pan to reduce by half. Sprinkle the lobster with mint.
• To the reduced stock, add soy and Sriracha and whisk in 3 tablespoons butter, one tablespoon at a time. Add a squeeze of lime juice, and adjust seasonings. Toast the bread, butter it generously and sprinkle with salt and pepper to taste. Cut into triangles. Spoon sauce over the lobster and garnish with sliced scallions. Serve with toast

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE

Steps:

• Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
• Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
• Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
• *Available at Asian markets and in many supermarkets.

DR. BBQ'S LOBSTER WITH CHILI-LIME BUTTER

Steps:

• Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
• Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.