Spice Rubbed Bahamian Lobster Tail With Red Chile Coconut Sauce Recipes

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LOBSTER TAILS THERMIDOR



Lobster Tails Thermidor image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 (6 to 8-ounce) packaged lobster tails, shell jumbo shrimp or prawns can be substituted
4 tablespoons butter, divided
1 small white onion, finely chopped
2 tablespoons all-purpose flour
Splash dry white wine or dry sherry
1/2 cup milk, eyeball it
1/3 cup grated white cheddar
1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
2 tablespoons Parmesan
2 tablespoons bread crumbs
Lemon wedges, for garnish
Handful parsley leaves mixed with 2 cups baby greens, for plate garnish

Steps:

  • Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.
  • Preheat your broiler to high.
  • Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and saute.
  • Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.
  • To make this dish with jumbo shrimp, cut up peeled, deveined raw shrimp. Saute the shrimp in butter, as with cooked lobster. Cook until pink and firm and proceed with method. Place the shrimp and sauce into a small casserole, then spoon completed shrimp Thermidor over bed of greens and parsley leaves.

CHILE-RUBBED STEAK WITH CREAMED CORN



Chile-Rubbed Steak with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon ancho chile powder
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons extra-virgin olive oil
1 white onion, diced
2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
2 cups frozen corn
1 5-ounce can evaporated milk (about 2/3 cup)
3 scallions, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
  • Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.

Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams

LOBSTER AGUA CHILE



Lobster Agua Chile image

Provided by Marcela Valladolid

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 pound lobster meat (from 2 lobster tails)
1 1/4 cups freshly squeezed lime juice
1/4 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
3 tablespoons minced serrano chile, seeded and deveined
1/2 large English cucumber, diced
Salt, for seasoning
Tostadas, tortilla chips or saltine crackers, for serving

Steps:

  • To remove the lobster meat from the tails, use a pair of kitchen shears and cut lengthwise down the middle of the shell on both the top and underside. Pull the shell apart and remove the tail meat. Chop into 1/2-inch pieces. Pour lime juice in a medium glass mixing bowl. Add the lobster meat and marinate until the lobster is no longer raw, about 25 minutes. Add the onions, cilantro, chile, and cucumbers and mix well. Season with salt. Serve immediately, cold, with tostadas, tortilla chips or saltine crackers.

LOBSTER SAUCE FOR PASTA



Lobster Sauce for Pasta image

Provided by Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 22

4 live chicken lobsters
Court Bouillon, recipe follows
1/2 cup extra-virgin olive oil
4 cloves garlic, crushed
5 heirloom tomatoes, diced
4 Rosso Bruno tomatoes, cored and diced
Salt
1 1/2 cups lobster stock
Crushed red pepper flakes
Freshly ground black pepper
4 to 5 sprigs fresh Italian parsley, leaves chopped
Cooked noodles, for serving
2 medium leeks
3 carrots, ends trimmed, peeled
3 stalk celery
1 medium white onion, peeled
1 ounce corn oil
Bouquet garni (3 sprigs parsley, 3 bay leaves, 1/2 bunch thyme, 4 cloves garlic, 3 cloves,
1 tablespoon white peppercorns)
1/2 quart white wine
4 ounces lemon juice
5 1/2 quarts cold water

Steps:

  • Stick a 6 inch skewer lengthwise inside the tail of each lobster. Bring the court bouillon to a boil, add the lobsters, and cook for about 6 minutes. Remove and shock in ice water.
  • Remove the tail meat from the shells and cut each into 2 to 3 medallions. Set aside.
  • Place a large saute pan over medium-high heat, add the oil and garlic, and heat until the garlic starts to turn golden. Discard the garlic. Toss in the fresh tomatoes, add salt to release any water, and let cook about 10 minutes. Add the lobster stock and reduce to desired consistency, about 15 minutes. Add the crushed red pepper and black pepper, to taste, and cook for another 2 minutes. Add the lobster medallions and chopped parsley and cook for 2 minutes. Toss in the noodles, cook for 1 minute to warm, and serve immediately. BUON APPETITTO!!!!
  • Cut off the dirty part of the roots of the leeks and make two incisions 1 inch from the root down the leeks. Wash the leeks under running cold water, and then soak in clean water for about 15 minutes.
  • Cut all the vegetables into roughly 2 inches square. Heat an 8-quart stockpot over a medium-high flame, add the corn oil, and let it heat until just before the smoke point.
  • Saute the vegetables until they become a gold color. Add the bouquet garni and saute for 1 minute. Add the wine and lemon juice (the acids needs to equal 10 percent volume of the stock), and saute another 2 minutes.
  • Add the cold water and bring to a boil. Turn down the flame and let simmer for 35 to 40 minutes. Strain the bouillon into a clean stockpot.

SPICE RUBBED BAHAMIAN LOBSTER TAIL WITH RED CHILE-COCONUT SAUCE



Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons canola oil
1 red onion, coarsely chopped
2 cloves garlic, coarsely chopped
2-inch piece fresh garlic, coarsely chopped
6 whole chile de arbol, stems removed
4 cups lobster or shrimp stock or fish stock
1 roasted red pepper, pureed
1 cup unsweetened coconut milk
Juice of 1 lime
1 tablespoon honey
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon light brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon habanero powder
1 teaspoon dry thyme
1 teaspoon coarse black pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
4 spiny lobster (Bahamian lobster)
Canola oil
Fresh cilantro leaves, for garnish

Steps:

  • For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
  • Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
  • Remove from the heat.
  • For the lobster tails: Whisk together all spices in a medium bowl.
  • Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
  • Remove and place in a bowl of ice water. Drain well. Remove the meat
  • from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
  • Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
  • Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

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