Grilled Blue Lobster With Greek Vegetables

Serves: 5

Marley Adams

1 January 1970

Based on User reviews:

62

Spice

46

Sweetness

46

Sourness

40

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 cup

Olive Oil

2 small

Onion (fresh bulbs, halved)

2 small

Artichoke (trimmed and choke removed)

1

Red Pepper (trimmed and seeded)

1

Fennel (head, trimmed)

4

Mushrooms (trimmed)

6

Cherry Tomatoes (hulled)

1 cup

White Wine

1 cup

Canola Oil

1

Garlic Cloves

4

Red Peppers (trimmed, seeded, and cut into strips)

2 sprigs

Thyme

110 g

Chicken Stock

1

Salt

1

Black Pepper

1

Ground Black Pepper (freshly)

1

Extra-Virgin Olive Oil

910 g

Butter

4 tbsps

Tarragon (chopped)

4 tbsps

Garlic (chopped)

4 tbsps

Shallot (chopped)

4 tsps

Lemon Juice

Directions:

1

Watch how to make this recipe

2

To make Greek vegetables, begin by adding olive oil to a hot pan

3

Add onion bulbs, and let them become translucent

4

Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes

5

Once the liquid is reduced, your vegetables are ready to be served

6

In another pot, make the pepper coulis

7

Heat a pan and add the oil

8

Add the garlic and the peppers to the pan

9

When the peppers become soft, add the thyme and chicken stock

10

Bring to boil, reduce heat, and let the peppers become very soft

11

Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce

12

To prepare lobster, remove claws and cut lobster in half, lengthwise

13

Remove the eyes and any discolored pieces

14

Season with salt and pepper

15

Add a small amount of olive oil to the lobster flesh to prevent sticking to grill

16

Place each half flesh down, and grill for 4 to 5 minutes

17

While lobster is cooking, prepare the butter that will be served with the lobster

18

The butter should be room temperature

19

Add tarragon, garlic, shallots, lemon juice, salt, and pepper

20

Cream all ingredients together

21

To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes

22

Quickly remove claws and cool claws in ice

23

Once the claws are cooled, remove the meat from the shells

24

To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce

25

For the grilled lobster, place lobster on serving dish, and add butter mixture on top

26

Dish is ready to be served