LR chefs, help grilling Florida lobster tails...
- Thread starter CoralGablesNole!!
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I use kitchen scissors and cut them down the center leaving me 2 halves. From there really whatever your taste buds like. I have used everything from lemon butter to grill seasoning to nothing at all. It usually depends mostly on how much of it I have had of late. If it has been a while then just a quick sear flesh side down (make sure to pam the grill before) to get the grill marks then flip over and brush on butter. Don't overcook, they cook at lightning speed so I tend to max the grill out to get the grates hot and get the sear marks then go straight to low when they go on.
Cut them with shears to open up flesh to grill/heat. Add lime butter with a little pepper and grill. Cook fast. Also, before you grill, put a couple of skewers through the shell/meat to keep it from curling up. Will make the presentation that much better.
I concur with how to split them, but here's a good way to flavor up the lobster (I personally don't care for Florida/Caribbean spiny lobster especially when compared to Maine, florida slipper/dozers, Balmain Bugs, and Rock lobster as they're usually tougher with less flavor, so when I get them I like to spice them up).
After you've split them, coat them liberally in melted butter and this original Paul Prudhomme blackening mix (I cut the cayenne in third and only use a third of a teaspoon as the original is firey hot, even a third of a teaspoon is too hot for some).
http://www.saveur.com/article/Recipes/Blackened-Redfish
Place them flesh side down on flames as high as you can get and keep them there only 2-4 minutes (in exact time as there's no way to know how hot you get them) and then flip them for just a minute or two painting them with more melted butter. Do a touch test and when the flesh is firm and not gelatinous it is done. Do NOT overcook, these things turn mealy and/or rubbery really quick.
Take out the lobster meat and slice into large chunks. On the side burner heat up some flour tortillas in a little butter until a few brown marks appear and they crisp up a little. Then in the Center where you're going to fold it lay down a line of guacamole, add the blackened lobster, then add some thin radish slices for crunch, some tomatillo salsa, some Crema Mexicana (if you can't find it then use creme fraiche or sour cream Plus some shavings of a mild white cheese like Havarti or butterkase).
Trust me you will be the star of the party with Tribe's (as it's something I made up not a recipe I found) blackened lobster soft tacos. You can substitute shrimp (especially tougher/meatier varieties like rock or tiger) or crawfish for the lobster and cook it in the pan as well. I tend to do the panblackened shrimp or crawfish version of the tacos at least once a month. You can also make an amazing sushi roll by using the blackened lobster (or shrimp or crawfish), avocado slices, Mexican Crema and a splash of sriracha (plus the sushi rice and nori).
After you've split them, coat them liberally in melted butter and this original Paul Prudhomme blackening mix (I cut the cayenne in third and only use a third of a teaspoon as the original is firey hot, even a third of a teaspoon is too hot for some).
http://www.saveur.com/article/Recipes/Blackened-Redfish
Place them flesh side down on flames as high as you can get and keep them there only 2-4 minutes (in exact time as there's no way to know how hot you get them) and then flip them for just a minute or two painting them with more melted butter. Do a touch test and when the flesh is firm and not gelatinous it is done. Do NOT overcook, these things turn mealy and/or rubbery really quick.
Take out the lobster meat and slice into large chunks. On the side burner heat up some flour tortillas in a little butter until a few brown marks appear and they crisp up a little. Then in the Center where you're going to fold it lay down a line of guacamole, add the blackened lobster, then add some thin radish slices for crunch, some tomatillo salsa, some Crema Mexicana (if you can't find it then use creme fraiche or sour cream Plus some shavings of a mild white cheese like Havarti or butterkase).
Trust me you will be the star of the party with Tribe's (as it's something I made up not a recipe I found) blackened lobster soft tacos. You can substitute shrimp (especially tougher/meatier varieties like rock or tiger) or crawfish for the lobster and cook it in the pan as well. I tend to do the panblackened shrimp or crawfish version of the tacos at least once a month. You can also make an amazing sushi roll by using the blackened lobster (or shrimp or crawfish), avocado slices, Mexican Crema and a splash of sriracha (plus the sushi rice and nori).
Gotta disagree with Tribe again. A touch of old bay or your favorite seasoning, butter (pull the meat part way out to get all sides then replace it), and lemon. Florida lobster if fresh has way more flavor than Maine lobster. If it wasn't handled properly and frozen it might not be as good. Be sure not to overcook as it can get a little rubbery if you do that.
Prefer mine off the Ruth Chris Happy Hour menu - lightly fried lobster chunks served in a spicy cream sauce - at the bar.
Lobster Voodoo Recipe
2 lbs. of lobster pieces (or shrimp - Popcorn or Rock shrimp work well).
For the breading:
2 cups corn starch
2 Tablespoons Blackening spice
1 Teaspoon salt
For the sauce:
1 cup Mayonnaise
¼ cup Sweet Thai Chili Sauce (International section of your favorite grocery store)
¼ teaspoon Tabasco
½ teaspoon Cayenne Pepper
1 Tablespoon Sriracha Sauce
Mix well with wire whip. Sauce should be made a day ahead to let flavors combine.
Lobster Voodoo Recipe
2 lbs. of lobster pieces (or shrimp - Popcorn or Rock shrimp work well).
For the breading:
2 cups corn starch
2 Tablespoons Blackening spice
1 Teaspoon salt
For the sauce:
1 cup Mayonnaise
¼ cup Sweet Thai Chili Sauce (International section of your favorite grocery store)
¼ teaspoon Tabasco
½ teaspoon Cayenne Pepper
1 Tablespoon Sriracha Sauce
Mix well with wire whip. Sauce should be made a day ahead to let flavors combine.
When we lived in Key West and could get lobster tails for a buck each, my Mom used to broil a whole platter full. Just split them and butter and lime juice under the broiler. Simple and they were awesome.
I find lobster that is done very simply is the best way to go about it. You can't go wrong with butter and citrus on seafood. Like some other posters mentioned, if they are fresh lobsters, splitting them and throwing them on the grill or broiler with butter and fresh lemon and or lime juice is great.
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