Subj : Lobster - 02
To   : All
From : Dave Drum
Date : Tue Jul 26 2022 12:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Lobster w/Chipotle Garlic Seaweed Butter
 Categories: Seafood, Vegetables, Citrus, Squash, Herbs
      Yield: 4 servings
 
      4    (2 lb ea) live southern rock
           - or spiny lobsters
      2 tb Olive oil
     16 tb Unsalted butter
      3 cl Garlic; minced
      1    (4") piece ginger; peeled,
           - grated
    1/2 oz Dried seaweed; minced
    1/3 c  Packed basil leaves
      1 tb Fresh lemon juice
      2 ts Dijon mustard
      1    Canned chipotle in adobo;
           - seeded, minced
      1    English cucumber; peeled,
           - thin sliced lengthwise
           - using a mandoline
      4    Breakfast radishes; thin
           - sliced lengthwise using a
           - mandoline
           Salt & fresh ground pepper
 
  Heat a charcoal grill or set a gas grill to medium-high.
  (Alternatively, heat a 12" cast-iron grill pan over
  medium-high.) Using a heavy cleaver, split each lobster
  in half lengthwise through its head and tail. Scoop out
  and reserve tomalley. Drizzle flesh side of lobsters
  with oil; grill, flesh-side down, until slightly
  charred, about 5 minutes. Flip lobster halves over;
  continue cooking until cooked through, 3-5 minutes more.
  Meanwhile melt butter in a 2-qt. saucepan over medium;
  cook garlic and ginger until soft, 2-3 minutes. Stir in
  reserved lobster tomalley, the seaweed, basil, lemon
  juice, mustard, and chile; cook until lobster tomalley
  has dissolved, 1-2 minutes. Arrange cucumber and radish
  slices on a platter; season with salt and pepper.
  Arrange lobster, flesh-side up, over top; drizzle with
  butter.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I have made good judgements in the future." Dan Quayle
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