Bobby Flay's Grill It! - Bobby Flay [45]
Serves 4 to 8
¾ cup mayonnaise
Grated zest of 1 lemon
Juice of 1 lemon
1 large stalk celery, finely diced
1 small red onion, finely diced
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon leaves
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt
Perfectly Grilled Whole Lobsters, meat removed and coarsely chopped
8 hot dog buns, split three quarters of the way through
8 tablespoons (1 stick) unsalted butter, softened
Stir together the mayonnaise, lemon zest and juice, celery, onion, chives, tarragon, pepper, and salt in a large bowl. Add the lobster meat and stir to combine. The lobster salad can be covered and refrigerated for up to 2 hours.
Heat your grill to high.
Brush the inside of the buns with the butter and place, butter side down, on the grill. Grill until lightly golden brown, 30 to 40 seconds.
Divide the lobster salad among the buns and serve immediately.
Grilled Lobster Tails with White Clam Sauce
Every now and then I get a yearning for a big bowl of perfectly cooked linguine smothered in a garlicky white clam sauce. The sauce, packed with juicy, plump clams, is slightly briny, slightly spicy, and slightly creamy from the olive oil and a little butter added at the end. Though I haven’t figured out how to grill pasta just yet, I have figured out that the sauce is equally good, if not better, served over grilled lobster tails. If you aren’t able to find fresh chopped clams in your supermarket or fish market, feel free to substitute a high-quality canned version.
Serves 4
3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 serrano chile, finely chopped
1 cup dry white wine
1 pound chopped littleneck clams or cockles and their juices
2 teaspoons finely chopped fresh oregano leaves
2 teaspoons honey
1 tablespoon unsalted butter, cold
3 tablespoons finely chopped fresh flat-leaf parsley leaves plus 2 tablespoons whole leaves, for garnish
Kosher salt and freshly ground black pepper
Perfectly Grilled Lobster Tails
Heat 1 tablespoon of the olive oil in a medium saucepan over high heat. Add the garlic and serrano chile and cook for 30 seconds. Add the wine and boil until reduced by half, about 5 minutes. Add the clams and oregano and cook, stirring occasionally, until the clams are just cooked, 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil, the honey, butter, and chopped parsley and season with salt and pepper.
Remove the lobster tails from the grill, spoon the sauce over them, and garnish with the whole parsley leaves.
mushrooms
Marinated Grilled Portobello Mushrooms
French Bread Pizza with Mushroom Pesto and Fontina Cheese
Stuffed Portobellos with Sausage, Spinach, and Fresh Mozzarella Cheese
Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette and Parmigiano-Reggiano
Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese
Grilled Shiitake Mushroom Vinaigrette
Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos
Shiitake Mushrooms with Spicy Plum-Ginger Glaze
I hold a place in my heart for all mushrooms, from the common white button to the exalted truffle and everything in between. Mushrooms are earthy, woodsy, rich, and meaty. I’ve seen a grilled portobello mushroom cap satisfy even the most avid meat eater on more than one occasion.
Generally, mushrooms gain depth of flavor as they move across the scale from pale to dark and small to large. The larger, darker, and more open the mushroom is, the more pronounced its flavor is. Conversely, the smaller, paler, and more tightly closed cap the mushroom has, the more delicate it is. Many of the mushroom varieties that you might think of as wild, such as shiitakes and chanterelles, are actually cultivated. Truly wild mushrooms