Grilled Lobster With Basil Mayonnaise Recipes

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

THREE-CHEESE AND BASIL GRILLED CHEESE SANDWICH

Steps:

• Heat a cast iron or nonstick skillet over medium heat.
• Spread 1/2 teaspoon mayonnaise on each slice of bread. Place bread slices mayo-side down in the hot skillet. Place jalapeno Jack cheese on 1 slice of bread, and top with tomato slices. Place mozzarella cheese on the other slice, top with basil, then top with Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert the piece with the tomato onto the piece with the basil.

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE

Steps:

• Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
• Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
• When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
• While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
• Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
• Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
• Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

LOBSTER WITH BASIL MAYO

Steps:

• For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
• Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
• Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
• Preheat grill to 350 F (175 C).
• If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
• Serve grilled lobster with Basil Mayo.
• Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
• For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
• Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
• Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
• Preheat grill to 350 F (175 C).
• If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
• Serve grilled lobster with Basil Mayo.
• Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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.