Grilled Lobster Two Ways... for One
On those occasions when for the fifth time in a week I ask T, "What do you want for dinner?" and he for the fifth time that week answers, "Chicken," I am delighted when my grocer posts that happy sale sign next to something scrumptious. Last week, it was lobster tails. While T feasted on grilled chicken, I ladled lobster meat on buns and tortillas. And all was right with our world.
1 teaspoon peanut oil
2 corn tortillas
2 lime wedges
Generous amounts of chopped cilantro, mango, avocado, tomato, jalapeno, onion
Prepared salsa
1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with chili seasoning, salt and pepper, lime, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell. Chop coarsely.
2. Moisten tortillas with oil, then grill until marks appear on both sides and tortillas begin to puff and soften.
3. Combine remaining ingredients. Fill shells with lobster, fruits, and salsa.
Grilled Lobster Salad Sandwich
Serves 11 - 4 to 5 ounce lobster tail
1 teaspoon Old Bay seasoning
1 teaspoon peanut oil
2 lemon wedges
1 hot dog bun, inside lightly oiled with additional teaspoon peanut oil
1/4 cucumber, sliced very thin
1 teaspoon salt
1 teaspoon sugar
1 small tomato, chopped
2 green onions, sliced
2 - 3 radishes, sliced thin
3 tablespoons Greek-style yogurt
3 tablespoons sour cream
Good handful fresh herbs (such as basil, cilantro, thyme, garlic scapes), chopped
Salt and pepper
1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with Old Bay, salt and pepper, lemon, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell. Grill hot dog bun until marks appear on inside and it is well toasted.
2. Toss cucumber with sugar and salt and set in colander over sink about 15 minutes. Squeeze excess liquid from cucumber slices. Combine cucumbers, radishes, tomatoes, onions, yogurt, sour cream, and herbs. Season with salt, pepper, and lemon.
3. Chop lobster meat. Layer cucumber salad and lobster over bun. Eat immediately.
1 teaspoon Old Bay seasoning
1 teaspoon peanut oil
2 lemon wedges
1 hot dog bun, inside lightly oiled with additional teaspoon peanut oil
1/4 cucumber, sliced very thin
1 teaspoon salt
1 teaspoon sugar
1 small tomato, chopped
2 green onions, sliced
2 - 3 radishes, sliced thin
3 tablespoons Greek-style yogurt
3 tablespoons sour cream
Good handful fresh herbs (such as basil, cilantro, thyme, garlic scapes), chopped
Salt and pepper
1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with Old Bay, salt and pepper, lemon, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell. Grill hot dog bun until marks appear on inside and it is well toasted.
2. Toss cucumber with sugar and salt and set in colander over sink about 15 minutes. Squeeze excess liquid from cucumber slices. Combine cucumbers, radishes, tomatoes, onions, yogurt, sour cream, and herbs. Season with salt, pepper, and lemon.
3. Chop lobster meat. Layer cucumber salad and lobster over bun. Eat immediately.
Grilled Lobster Tacos
Serves 11 - 4 to 5 ounce lobster tail
1 teaspoon Chili Con Carne seasoning1 teaspoon peanut oil
2 corn tortillas
2 lime wedges
Generous amounts of chopped cilantro, mango, avocado, tomato, jalapeno, onion
Prepared salsa
1. Remove underside cartilage with kitchen sheers; cut shell lenghwise but do not remove meat. Season cartilage side of lobster with chili seasoning, salt and pepper, lime, and peanut oil. Grill shell-side down over hot coals until shell turns bright red. Flip lobster and cook until just done. Remove from heat and let rest about 5 minutes or until meat is cool enough to touch and remove from shell. Chop coarsely.
2. Moisten tortillas with oil, then grill until marks appear on both sides and tortillas begin to puff and soften.
3. Combine remaining ingredients. Fill shells with lobster, fruits, and salsa.
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