Tuesday, 5 July 2011

Grilled Lobster, Grilled Fruit Kebabs with Summer Slaw

A big first for me today!
I went out to the T & T Market today and bought myself a real fresh live lobster.
Not a huge deal to many of my own family and friends, I'm sure, but for me it was a personal challenge.
It was delicious!
Again, a learning experience.

Summer Slaw

1/2 head red cabbage
2 carrots, peeled and finely julienned
1 large red pepper, finely silced
2 green onions
1/4 cup olive oil
1/4 cup rice wine vinegar
2 1/2  tbsp lime juice
2 tbsp honey
1/4 tsp salt and pepper each
1/2 tsp chili powder
1/2 tsp red chili pepper flakes
1/4 cup cilantro, coarsely chopped
3 tbs mint, finely chopped
1 large Gala apple, peeled, cored and finely julienned

Toss together vegetables in mixing bowl, cover and refrigerate at least an hour or up to 1 day.
Wish together olive oil, rice wine vinegar, lime juice, honey, salt and pepper, chili powder and chili flakes.
Pour over vegetables, add cilantro, mint and apple.
Toss well to mix.
Let sit at least 10 - 15 min, tossing 2 to 3 times to marinate.
Garnish with more mint and cilantro.

Grilled Fruit Kebabs

3 tbsp honey
1 tbsp Dijon mustard
1/1 tsp chopped rosemary
1/2 pineapple chopped
3 peaches, stone removed and quartered
2 pears, cores and cut into chunks

Mix together honey, mustard and Rosemary in a small saucepan and heat over low heat until liquified.
Skewer fruit alternately onto skewers.
Grill on med-high until fruit is warm and has grill marks on it, about 3 min per side. Brush with honey mixture.


Grilled Lobster

1/4 cup olive oil
1/4 lemon juice
1 tsp dill
salt and pepper
lemon wedges

Drop lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked.

Using tongs, transfer lobster to baking sheet.
Transfer  lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster (if preparing more than 1).
Prepare barbecue (medium-high heat).
Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue.
Brush meat with olive oil; sprinkle with salt and pepper.

Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
Garnish with lemon wedges and cilantro.

Plate half lobster with kebabs and salad.

Don't be afraid to get messy!!!!!

Suficiently sufuncified...something my Grandma Wilkinson used to say.

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