Grilled Lobster With Vietnamese Dipping Sauce Recipes

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GRILLED LOBSTERS WITH SOUTHEAST ASIAN DIPPING SAUCE



Grilled Lobsters with Southeast Asian Dipping Sauce image

Categories     Quick & Easy     Lobster     Summer     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 10

six 1 1/4-pound live lobsters
3 garlic cloves
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
3 tablespoons water
1 1/2 teaspoons Asian chili paste
1/4 cup packed fresh cilantro leaves
1/4 cup packed fresh mint leaves
Garnish: lime halves

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.

VIETNAMESE DIPPING SAUCE (NUOC CHAM)



Vietnamese Dipping Sauce (Nuoc Cham) image

This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!

Provided by NcMysteryShopper

Categories     Sauces

Time 10m

Yield 1 Cup

Number Of Ingredients 9

1/4 carrot (2-inch piece)
2 garlic cloves, minced
2 tablespoons sugar
1/2 cup warm water
1/4 cup asian fish sauce
1/4 cup fresh lime juice
2 tablespoons white vinegar
1 red Thai chile, thinly sliced (2-3 more if you like it hot)
1 green onion, chopped

Steps:

  • Peel carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips.
  • In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well.

Nutrition Facts : Calories 164.1, Fat 0.1, Sodium 5673.2, Carbohydrate 37.7, Fiber 1.2, Sugar 30, Protein 4.7

LOBSTER DIPPING SAUCE



Lobster Dipping Sauce image

Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.

Provided by johnd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 cup butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 teaspoons dried cilantro

Steps:

  • Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g

GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE



Grilled Lobster With Vietnamese Dipping Sauce image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

4 cloves garlic, minced
4 small hot chilies, seeded and minced
3 tablespoons sugar
3 tablespoons Vietnamese fish sauce (nuoc mam)
3 tablespoons fresh lime juice
4 1 1/2-pound lobsters
1 teaspoon canola oil

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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