Lobster Tails With Basil And Corn Coconut Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN-COCONUT MILK SAUCE



Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 cup olive oil
1/4 cup packed fresh basil leaves
Salt and freshly ground black pepper
16 wooden skewers, soaked in water for 20 minutes
8 (8-ounce) lobster tails, parboiled
6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
Canola oil
Salt and freshly ground black pepper
1 small Spanish onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 1/2 cups unsweetened coconut milk, stirred
1/4 cup chopped fresh basil leaves

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.

GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE



Grilled Lobster Tail with Jerk Sauce and Coconut Rice image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon vegetable oil
2 cups basmati rice, rinsed and drained
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 scallions, thinly sliced
3 tablespoons vegetable oil
4 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and finely chopped
1 Scotch bonnet pepper, halved
1 bunch scallions, chopped, some greens reserved for garnish
2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 fresh bay leaf
Kosher salt
1/2 cup chicken stock
1/2 cup dark brown sugar
3 tablespoons soy sauce
2 tablespoons fresh thyme leaves
2 limes, juiced, zest of 1
1/4 cup chopped fresh cilantro
Four 10- to 12-ounce lobster tails, split in half lengthwise
1 stick (8 tablespoons) unsalted butter, room temperature

Steps:

  • For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
  • For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
  • For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
  • This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.

LOBSTER TAILS WITH BASIL AND CORN-COCONUT SAUCE



Lobster Tails With Basil and Corn-Coconut Sauce image

I just saw this on Grill It With Bobby Flay (Food Network), and I had to post it for safe keeping. Looks awesome! He par-boiled the lobster tails before grilling to keep them tender, then cut them in half lengthwise before cooking, and I didn't see him using skewers at all, so I will adjust the recipe details when I make this. In the meantime, feel free to do as you wish. Also prep times and cook times are just estimates for now.

Provided by Recipe Reader

Categories     Lobster

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 cup olive oil
1/4 cup fresh basil leaf (packed tightly)
salt & freshly ground black pepper
16 wooden skewers, soaked in water for 20 minutes
8 (8 ounce) lobster tails, parboiled
6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
canola oil
salt & freshly ground black pepper
1 small Spanish onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 1/2 cups unsweetened coconut milk, stirred
1/4 cup fresh basil leaf, chopped

Steps:

  • For the lobster and basil oil:.
  • Combine oil and basil in a blender and blend for 2 minutes. Use a fine mesh strainer to strain into a bowl and season the oil with salt and pepper. Discard the basil pulp.
  • 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.

Nutrition Facts : Calories 677.1, Fat 40.6, SaturatedFat 12.5, Cholesterol 158.7, Sodium 422.8, Carbohydrate 30.2, Fiber 2.7, Sugar 3.2, Protein 50.7

More about "lobster tails with basil and corn coconut sauce recipes"

THE 15 BEST SAUCES FOR LOBSTER TAILS - HAPPY MUNCHER

From happymuncher.com
  • Garlic Lemon Butter Sauce. Garlic lemon butter sauce is a classic accompaniment to lobster tails. The combination of garlic, lemon juice, and butter creates a rich and creamy sauce that complements the sweetness of the lobster meat.
  • Beurre Blanc Sauce. Beurre blanc is a classic French sauce made with butter, white wine, and shallots. The result is a creamy, tangy sauce that has a subtle sweetness from the wine and a hint of onion flavor from the shallots.
  • Clarified Butter. Clarified butter is a type of clarified fat made from cow’s milk. It has a mild, nutty flavor and a rich, creamy texture that makes it perfect for dipping lobster tails.
  • Béarnaise Sauce. Béarnaise sauce is a classic French sauce made with clarified butter, egg yolks, white wine vinegar, shallots, and herbs.
  • Hollandaise Sauce. Hollandaise sauce is a rich, creamy sauce made with butter, egg yolks, and lemon juice. It has a smooth texture and a slightly tangy flavor that pairs perfectly with lobster tails.


GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE
Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling. For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh …
From cookingchanneltv.com


218902 LOBSTER TAILS WITH BASIL AND CORN COCONUT SAUCE RECIPES
olive oil, fresh basil leaf (packed tightly), salt & freshly ground black pepper, wooden skewers , soaked in water for 20 minutes, lobster tails , parboiled, ears corn , silks rem
From recipeofhealth.com


COCONUT LOBSTER TAILS WITH HOMEMADE SWEET THAI CHILI SAUCE
Place the coconut in a shallow bowl and repeat with the remaining 1/4 cup of flour. Skewer the lobster tails, coat with flour, shaking off excess, dip into the batter followed by the coconut. …
From kiltedchef.ca


LOBSTER TAILS WITH BASIL-LEMON BUTTER | SEAFOOD RECIPES - WEBER
Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small saucepan over low heat, melt the butter, swirling the saucepan occasionally. When the butter is melted, skim …
From weber.com


INA GARTEN LOBSTER TAIL RECIPE
Instructions. Set the oven temperature to 500 degrees or broil. Begin by getting the lobster ready. Cut the tail down in the center with kitchen shears to make it a butterfly shape. Remove any …
From inagarteneats.com


LOBSTER TALES | GRILL IT! WITH BOBBY FLAY - FOOD NETWORK
Lobster Tales. Bobby makes lobster 3 ways with a Grilled Corn-Coconut Milk sauce, in a fingerling potato salad & lobster avocado cocktail. Bobby's guest, St. Louis native ChrisAnn …
From foodnetwork.com


EASY LOBSTER OREGANATA (RESTAURANT QUALITY!) - THE TOP …
Jan 24, 2024 Oven instructions. Preheat oven to 350 degrees. Wrap lobster tails in foil and place on the baking tray. Reheat for 10 minutes. Microwave instructions. Wrap lobster in damp paper towel and place on the microwave …
From thetopmeal.com


GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN ...
Rate this Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce (Bobby Flay) recipe with 1 cup olive oil, 1/4 cup packed fresh basil leaves, salt and …
From recipeofhealth.com


THAI COCONUT LOBSTER TAILS - CANADA'S FOOD ISLAND
Step 1. Garnish: Thai basil or cilantro, roughly chopped. Bird’s eye chilies, thinly sliced. Limes, cut into wedges for serving. Step 2. In a medium sized pot bring coconut milk, lemongrass, bird’s eye chili, lime leaf, garlic cloves, shallot, …
From canadasfoodisland.ca


THAI INSPIRED SPICY COCONUT GRILLED LOBSTER RECIPE
Split evenly into two bowls and put one aside (this will be your dipping sauce). Heat grill to medium-high, about 475°. Use a basting brush to generously slather 1 tablespoon butter mixture onto meat exposed sides of lobster tails. Grill …
From surfandsunshine.com


LOBSTER TAILS WITH BASIL AND CORN COCONUT SAUCE RECIPES
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 …
From tfrecipes.com


GRILLED LOBSTER TAILS BRUSHED WITH BASIL OIL SERVED WITH GRILLED CORN ...
This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 4 people.
From foodnetwork.co.uk


GRILLED LOBSTER TAIL PASTA RECIPE - FOOD NETWORK KITCHEN
Brush the flesh of the lobster and the corn with half of the lemon oil mixture. Grill the corn, turning a few times, until lightly charred in some spots and the kernels are softened, 15 to 20 minutes.
From foodnetwork.com


LOBSTER TAILS WITH BASIL-LEMON BUTTER | SEAFOOD RECIPES …
Instructions. Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small saucepan over low heat, melt the butter, swirling the saucepan occasionally. When the butter is melted, skim off the foam and discard. Stir in …
From weber.com


ROASTED LOBSTER TAILS WITH COCONUT CURRY DIPPING SAUCE
Sep 29, 2011 Instructions. Preheat the oven to 375F. (1) Then, using kitchen shears, cut each one down the back, stopping at the last segment before the tail piece. (2) Take hands and bend back the tail until you hear a loud crack. Run …
From globaltableadventure.com


LOBSTER AND COCONUT CURRY RECIPE - BBC FOOD
Method. Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for ...
From bbc.co.uk


Related Search