Bobby Flay's Grill It! - Bobby Flay [43]
Serves 4
Kosher salt
8 (8-ounce) lobster tails, in the shell
½ cup canola oil
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the lobster tails and boil for 6 minutes. Remove and drain well.
Heat your grill to high.
Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece but the inside is exposed. Brush the flesh side of each lobster tail with the oil and season with salt and pepper. Place the tails, flesh side down, on the grill and grill until slightly charred, 2 to 3 minutes. Flip over and continue grilling until just cooked through, 2 to 3 minutes.
Grilled Lobster Tails with Fra Diavolo Vinaigrette
Fra Diavolo, which translated means brother devil in Italian, is a spicy tomato sauce most commonly eaten with seafood and pasta in southern Italy. The original sauce is normally cooked on the stove for an hour or so until thickened. To make it simpler and to avoid using the stove, I decided to make a quick and easy recipe that is more vinaigrette than sauce, and can be mixed up in the blender in a few minutes. The key to making this vinaigrette as flavorful as the cooked version is to use really, really, ripe tomatoes; in fact, I would even suggest overripe tomatoes.
Serves 4
3 very ripe large beefsteak tomatoes, halved, seeded, and coarsely chopped
2 cloves garlic, smashed
¼ teaspoon red chile flakes, or more to taste
2 teaspoons honey
½ to ⅓ cup extra-virgin olive oil (depending on how juicy the tomatoes are)
2 teaspoons chopped fresh thyme leaves
3 tablespoons chopped fresh flat-leaf parsley leaves plus 2 tablespoons whole leaves, for garnish
Kosher salt and freshly ground black pepper
Perfectly Grilled Lobster Tails
Combine the tomatoes, garlic, red chile flakes, and honey in a blender and blend until smooth. With the motor running, add the olive oil and blend until thickened. Add the thyme, chopped parsley, and salt and pepper to taste and pulse a few times until incorporated. Transfer the sauce to a bowl. The sauce can be made up to 30 minutes before serving and kept at room temperature.
Remove the lobster tails from the grill, spoon the vinaigrette over them, and garnish with the whole parsley leaves.
Grilled Lobster Cocktails with Coconut Milk
At Bar Americain, I serve this cocktail with crabmeat instead of lobster, but I also think grilled lobster works perfectly. This is a Caribbean-inspired dish, from the fresh seafood to the coconut milk down to the fried plantain garnish. Not only does diced mango add a bright spot of color, but its sweetness also reinforces the natural sweet taste of the lobster.
Serves 4
1 (14.5-ounce) can unsweetened coconut milk
3 tablespoons habanero hot sauce (such as El Yucateco), or more to taste
Juice of 2 limes
2 tablespoons honey
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 (2-pound) lobsters, cooked as for Perfectly Grilled Whole Lobsters, meat removed from shells, claws coarsely chopped
1 small ripe mango, peeled, pitted, and finely diced
¼ cup chopped fresh cilantro leaves, plus more for garnish
4 endive spears, thinly sliced
4 radicchio leaves, thinly sliced
1 (3-ounce) bag fried plantain chips or tortilla chips, optional
Whisk together the coconut milk, hot sauce, lime juice, honey, salt, and pepper in a large bowl. Cover and let sit at room temperature for 15 minutes.
Gently fold in the chopped lobster, mango, cilantro, endive, and radicchio and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses or bowls. Top each serving with half a lobster tail and garnish around the perimeter with 3 to 4 plantain chips and cilantro.
Grilled Lobster and Avocado Cocktails
I serve this cocktail at my restaurant Bar Americain. Presented in individual glasses, it makes such an elegant appetizer. Horseradish and