You must be logged in to post a review.
I don’t get why anyone would want to boil their lobster. There’s no flavor, and the piece de resistance is the warm BUTTER, not the lobster. I like to grill my lobster instead. Slather on some garlic-butter while the lobster is on the grill and the flavor is unbelievable.
The only reason I’m calling this an “intermediate” recipe is because of dealing with a live lobster. Of course you don’t have to do this with a whole lobster—grill split lobster tails instead!
The black that you see on the lobster is GOLD. It’s the roe of the lobster which turns bright, bright red once it’s cooked. Of course, not everyone is into lobster roe and you’re welcome to just remove it and discard before cooking.
Preheat your grill for medium-high direct heat.
1. If you’re buying a whole, live lobster, ask your fishmonger to split it in half if you’re too chicken or squeamish. You can also search online for “how to kill lobster.” You’ll want to split the lobster in half lengthwise and you’ll need a very sharp knife and kitchen shears to cut through the shell. Remove anything that doesn’t look appealing to you, like the green stuff. Also remove the “vein” on the back of the lobster tail—they have one similar to a shrimp, but it’s probably clear or light pink colored, not black. Cut the claws off; you’ll cook them separately.
2. In a small bowl, mix together the butter, garlic, herbs and salt. Have a long-handled brush ready.
3. When your grill is hot, add the claws only and cover. Cook for 3 minutes. Next add the lobster bodies, shell-side up. Cover and grill for 3 minutes. Turn the lobster over, the bodies and the claws. Brush the garlic-butter all over the bodies. Cover and cook for 6 to 8 minutes, depending on the size of your lobsters (1 3/4 pound lobster = 6 minutes).
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
A delicious Tex-Mex alternative to crab cakes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!