Spiny Lobster In Crazy Water Recipes

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BARBECUED CALIFORNIA SPINY LOBSTER



Barbecued California Spiny Lobster image

Provided by Food Network

Time 1h8m

Yield 6 servings

Number Of Ingredients 6

6 California spiny lobsters
2 cloves garlic, minced
1/4 cup finely diced red onion
1 teaspoon chopped thyme leaves
1/4 cup olive oil
2 tablespoons white or red wine vinegar

Steps:

  • Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
  • Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.

GRILLED SPINY LOBSTERS WITH BAHAMIAN CURRY SAUCE



Grilled Spiny Lobsters with Bahamian Curry Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

3 tablespoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
1 teaspoon ground cardamom
2 teaspoons ground turmeric
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon ground chile de arbol
2 tablespoons canola oil
1 large red onion, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, chopped
2 to 3 tablespoons Mesa Curry Mix (depending on how spicy you like it)
1 cup white wine
3 cups lobster stock
1 cup unsweetened coconut milk
1 tablespoon honey
Salt and freshly ground black pepper
1/4 cup chopped cilantro leaves
4 (10 to 12 ounce) spiny lobster tails
Canola oil
Kosher salt and freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes

Steps:

  • In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month.
  • Bahamian Curry Sauce:
  • For Bahamian Curry Sauce:
  • Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes.
  • Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  • For Spiny Lobsters:
  • Preheat the grill to high.
  • In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.

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