Grilled Lobster with Chipotle Garlic Seaweed Butter
凯小莉在此
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
-
chipotle chile: seeded and minced
cucumber: peeled and thinly sliced lengthwise using a mandoline
radishes: thinly sliced lengthwise using a mandoline -
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.
