Grilled Lobster with Chipotle Garlic Seaweed Butter

作者： 凯小莉在此

转自https://www.saveur.com/

用料

• live southern rock or spiny lobsters 4, 900g
• olive oil 2 tbsp
• unsalted butter 16 tbsp
• garlic, minced 3 cloves
• ginger, peeled and grated 1, 10cm piece
• dried seaweed, minced 15g
• such as hijiki or wakame
• packed basil leaves 1⁄3 cup
• fresh lemon juice 1 tbsp
• Dijon mustard 2 tsp
• chipotle chile in adobo 1 can
• Lebanese cucumbers 2
• or English cucumber 1
• Breakfast radishes 4
• kosher salt to taste
• freshly ground black pepper to taste

Grilled Lobster with Chipotle Garlic Seaweed Butter的做法步骤

步骤 1

chipotle chile: seeded and minced cucumber: peeled and thinly sliced lengthwise using a mandoline radishes: thinly sliced lengthwise using a mandoline

步骤 2

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a 30cm 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 2L 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.

菜谱创建时间：2024-03-19 01:24:07