Grilled Spiny Lobsters With Bahamian Curry Sauce Recipes
HERB-GRILLED SPINY PACIFIC LOBSTER
Steps:
- Preheat oven to 450 degrees F. Preheat the grill to high.
- Split lobsters; butterfly from the top and remove intestines. Rinse head area in cold water to remove any waste matter.
- In a small bowl, combine 2 tablespoons olive oil, and all of the garlic and chopped herbs. Set aside.
- Brush lobsters lightly with remaining oil and grill for approximately 5 minutes, meaty side down. Turn halfway through for grill marking and even cooking. Remove lobsters from grill, and place on a sheet pan, meaty side up. Coat with the herb and garlic mixture and season with salt and pepper. Place 2 pieces of butter on each lobster tail and put in the oven for approximately 10 minutes.
- In a small bowl, mix the clarified butter mixed with the lemon juice. Drizzle over lobster as a sauce. Garnish with lemon wedges.
SPINY LOBSTER WITH CREOLE SAUCE
Number Of Ingredients 12
Steps:
- 1. Preheat the grill to high.2. If using lobster tails, cut them in half lengthwise with kitchen scissors or a sharp, heavy knife use a fork to remove the intestinal vein running the length of the tail. If using live lobsters, kill each by inserting a sharp knife in the back of the head between the eyes this will dispatch them instantly. Cut the lobsters in half lengthwise and remove the vein and the papery gray sac from the head. Break off the claws and crack with a nutcracker. Set aside, covered in the refrigerator, while you prepare the Creole sauce. 3. Melt 2 tablespoons of the lard in a medium-size saucepan over medium heat. Add the shallots, scallions, garlic, parsley, and thyme and sauté until the shallots and scallions are lightly browned, 3 to 5 minutes. Stir in the ketchup, water, 2 tablespoons lime juice, and 1 teaspoon hot pepper sauce and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the sauce is thickened and nicely flavored, about 5 minutes. Remove from the heat and taste for seasoning, adding salt and pepper, lime juice, or hot pepper sauce as necessary the sauce should be highly seasoned.4. Melt the remaining 2 tablespoons lard in a small saucepan over low heat and brush over the cut sides of the lobster tails or lobsters.5. When ready to cook, oil the grill grate. Arrange the lobsters with the claws (if any), cut sides down, on the hot grill grate and grill for 6 to 8 minutes. Turn, using tongs, and spoon on the Creole sauce, dividing evenly. Grill the lobsters on the shell sides until the flesh is firm and white, 6 to 8 minutes more.6. Transfer the lobster tails or lobsters to serving plates or a platter and serve immediately.Serves 4Note: Lard may seem like a strange, even off-putting ingredient, but it's often used for basting at French barbecues. Here it is used as a base for Caribbean lobster seasoning. You can certainly substitute melted butter or oil.
Nutrition Facts : Nutritional Facts Serves
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