Bobby Flay's Grill It! - Bobby Flay [44]
Serves 4
½ cup fresh lime juice (about 4 to 5 limes)
2 teaspoons honey
2 tablespoons prepared horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper
2 (2-pound) lobsters, cooked as for Perfectly Grilled Whole Lobsters, meat removed and coarsely chopped
1 ripe Hass avocado, peeled, pitted, and finely diced
1 small red onion, halved and thinly sliced
¾ cup chopped watercress
Whisk together the lime juice, honey, horseradish, Worcestershire, Tabasco, tarragon, and salt and pepper to taste in a medium bowl. Add the lobster, avocado, and red onion. The cocktail can be made up to 2 hours in advance and refrigerated. Add the watercress just before serving. Spoon into 4 martini glasses or bowls.
Grilled Lobster with Creamy Chile-Garlic Vinaigrette
I consider this my version of an upscale iceberg wedge salad with Thousand Island that I always used to order at restaurants when I was a child. Ancho powder and garlic add a little spice to the vinaigrette, and romaine has the same crunch factor as—but more flavor than—iceberg lettuce. Make sure the lettuce and vinaigrette are properly chilled before serving. They provide a wonderful contrast to the warm lobster meat.
Serves 4
½ cup mayonnaise
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
1 head of romaine lettuce, finely shredded
2 (2-pound) lobsters, cooked as for Perfectly Grilled Whole Lobsters, meat removed and coarsely chopped
3 tablespoons finely chopped fresh chives
Whisk together the mayonnaise, cilantro, vinegar, oil, lemon juice, mustard, garlic, and ancho powder in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 4 hours before serving to allow the vinaigrette to chill and the flavors to meld.
Place the lettuce in a large bowl, add the vinaigrette, and toss to coat. Divide the lettuce among 4 plates and top with some of the lobster meat. Garnish with the fresh chives.
Lobster Taco
It should come as no surprise that I love tacos and fill them with everything from chicken and beef to lamb, shrimp, and white fish. So why not lobster? Lobster’s meaty texture is a perfect option for those friends who don’t eat meat and satisfying enough for those who do. Since the salsa is not cooked, make sure to use the freshest, ripest tomatoes you can find for the best flavor possible. If you aren’t a fan of watercress or can’t find it at your market, feel free to substitute shredded white cabbage, romaine lettuce, or fresh spinach leaves for some crunch.
Serves 4
Juice of 2 limes
2 teaspoons pureed chipotle chiles in adobo
2 teaspoons honey
¼ cup extra-virgin olive oil
2 large ripe beefsteak tomatoes, halved, seeded, and diced
3 tablespoons coarsely chopped fresh mint leaves
1 tablespoon coarsely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
2 (2-pound) lobsters, cooked as for Perfectly Grilled Whole Lobsters, meat removed and coarsely chopped
8 (6-inch) flour tortillas
1 bunch watercress, coarsely chopped
Heat your grill to high.
Whisk together the lime juice, chipotle puree, honey, and oil in a medium bowl. Add the tomatoes, mint, and cilantro and season with salt and pepper. Add the lobster meat and mix gently to combine.
Grill the tortillas for about 10 seconds per side to warm through and mark slightly.
Fill each tortilla with some of the lobster mixture and top with some of the watercress.
Grilled Lobster Rolls with Lemon–Black Pepper Mayonnaise
Lemony lobster