Maindish - Grilled lobster tail bobby flay recipes

Author: Paul Fuller  

Get Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe from Food Network Get Grilled Lobster Smothered in Basil Butter Recipe from Food Network Get Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce Recipe from Food Network Get Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Recipe from Food Network

Grilled Lobster Tails with Lemon-Red Fresno Butter

Get Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe from Food Network
Provided by: Bobby Flay | Bio & Top Recipes
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 1 1/2 cups freshly squeezed lemon juice
  • 1 teaspoon clover honey
  • 2 sticks unsalted butter, softened
  • 2 teaspoons finely grated lemon zest
  • 3 red Fresno chiles, grilled, seeded and finely diced
  • Kosher salt and freshly grounded black pepper
  • Kosher salt
  • 8 jumbo Maine lobster tails (8 to 10 ounces each)
  • Canola oil, for brushing
  • Freshly ground black pepper
  • Fresh cilantro leaves, for garnish
  • Lemon zest, for garnish
How to cook:
  1. For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
  2. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
  3. For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. 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.
  4. Heat a charcoal grill to medium-high heat.
  5. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
  6. Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.
Notes: Bobby Flay Makes a Lobster Roll, Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two Remove Duration: 4:37

How to Grill Lobster with Bobby Flay

Give your steamed lobster a smoky, creamy finish on the grill. Here are some tips from Bobby
Duration: 2:50

How to Grill Lobster Like Bobby Flay

Bobby Flay explains how to grill lobster perfectly so that they're tender and flavorful Duration: 0:52

Bobby Flay Makes a Lobster Roll

Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two Remove Duration: 4:37

Grilled Lobster Smothered in Basil Butter

Get Grilled Lobster Smothered in Basil Butter Recipe from Food Network
Provided by: Bobby Flay | Bio & Top Recipes
Total time: 65 minutes
Cook time: 25 minutes
Prep time: 40 minutes
Yields: 4 servings
Cuisine: american
Number of ingredients: 5
Ingredients:
  • 1 pound unsalted butter
  • 1/2 cup basil chiffonade
  • Salt and freshly ground pepper to taste
  • 4 (2 1/2 pound) whole lobsters
  • 2 tablespoons olive oil
How to cook:
  1. Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
  2. Remove the lobsters and slather with the basil butter.
Notes: Grilled Lobster Tails with Herb Butter Recipe, Preheat your grill to direct medium-high heat. ยท In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula

Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce

Get Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce Recipe from Food Network
Provided by: Bobby Flay | Bio & Top Recipes
Total time: 60 minutes
Cook time: 25 minutes
Prep time: 35 minutes
Yields: 4 servings
Number of ingredients: 12
Ingredients:
  • 1 cup olive oil
  • 1/4 cup packed fresh basil leaves
  • Salt and freshly ground black pepper
  • 16 wooden skewers, soaked in water for 20 minutes
  • 8 (8-ounce) lobster tails, parboiled
  • 6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 small Spanish onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 1/2 cups unsweetened coconut milk, stirred
  • 1/4 cup chopped fresh basil leaves
How to cook:
  1. For the lobster and basil oil: Combine oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
  2. Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm.
  3. For the grilled corn-coconut milk sauce: Heat grill to high.
  4. Remove corn from water, place on the grill, close the cover and "steam" in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl.
  5. Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster.
Notes: Grilled Lobster Tails with Lemon-Red Fresno Butter (Bobby Flay, Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno

Grilled Lobster Tails with Green Curry-Mango Dipping Sauce

Get Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Recipe from Food Network
Provided by: Bobby Flay | Bio & Top Recipes
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 20
Ingredients:
  • 8 (1 1/2 pound) live lobsters
  • Olive oil
  • Salt and freshly ground pepper
  • 16 skewers, soaked in cold water
  • Green Curry-Mango Sauce, recipe follows
  • Chopped cilantro leaves, for garnish
  • Lime wedges, for garnish
  • 4 ounces black caviar, optional
  • 2 tablespoons plus 1/2 cup canola oil
  • 1 red onion, coarsely chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 serrano chile, coarsely chopped
  • 2 tablespoons green curry paste
  • 3 ripe mangoes, peeled, pitted, and coarsely chopped
  • 2 cups water
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped cilantro leaves
  • 1 tablespoon honey
  • Salt and freshly ground pepper
How to cook:
  1. Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
  2. Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
  3. Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
  4. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.
Notes: Grilled Lobster and Avocado Cocktail Recipe, In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
Write a comment: