GRILLED LOBSTER WITH GINGER, GARLIC, AND SOY SAUCE
Categories Shellfish Fourth of July Low Carb Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)
- Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.
- Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.
- Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.
GRILLED LOBSTERS WITH SOUTHEAST ASIAN DIPPING SAUCE
Categories Quick & Easy Lobster Summer Grill/Barbecue Gourmet
Yield Serves 6
Number Of Ingredients 10
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.
GRILLED SHRIMP AND SCALLIONS WITH SOUTHEAST ASIAN DIPPING SAUCES
Provided by Chris Schlesinger
Categories Citrus Fish Ginger Herb Onion Pepper Appetizer Backyard BBQ Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 (first course) servings
Number Of Ingredients 17
Steps:
- In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside.
- In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside.
- Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
- Using electric spice grinder, pulse coriander seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small saut pan, using gentle rocking motion.) In large bowl, combine shrimp and scallions. Drizzle with oil and toss to coat. Sprinkle with coriander, salt, and pepper and toss to coat.
- Thread shrimp and scallions onto skewers. Grill, turning once, until just cooked through, about 3 to 4 minutes per side. Arrange on platter and serve with dipping sauces.
GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 25m
Yield Four servings
Number Of Ingredients 7
Steps:
- In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
- Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 114 grams, SaturatedFat 1 gram, Sodium 4581 milligrams, Sugar 12 grams, TransFat 0 grams
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- Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
- Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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