Tag: seafood

Grilled Lobster with Lemon Saffron Butter

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Lobster meat is so delicate you don’t want to overcook it otherwise it hardens. The lobster once cooked will turn beautiful opaque in color with a white center.

 
Saffron Butter
  • 150g butter, room temperature
  • 3 tablespoons fresh lemon juice
  • Large pinch of saffron lightly crushed
  • sea salt
  • white pepper
  1. Melt butter in a sauce pan on low heat.
  2. Once warm and melted add in the saffron and whisk.
  3. Add the lemon juice and season butter to taste with salt and white pepper.
 
 
Lobster
Servings: 4
  • Butterfly Lobster Tails: Using kitchen scissors, cut the top shell of the lobster down the middle. If you cut through the meat that’s ok but don’t cut through the bottom shell.
  • Preheat the grill and place the rack about 6 inches away from the direct heat.
  • Spread open the shell a bit to expose the meat. Work carefully, shells can be sharp. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove vein if present).
  • Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top.
  • Brush the tops of the lobster tails generously with the saffron butter mixture.
  • Grill for about 4- 6 minutes until the meat is firm and opaque (white).
  • Serve with more saffron butter for dipping, lemon wedges and a sprinkling of fresh parsley. Sea salt to taste

How to Prepare Lobster
 
Whole lobster offers varied textures (claws, tail) and an interactive experience but is messier and harder to prep, while lobster tails provide convenient, meaty, firm portions ideal for easy cooking (grilling, butterflying) and recipes, though they lack claw meat and can be pricier per pound for the meat yield.
 
To prepare whole lobster, you can boil or steam it after dispatching it humanely (e.g., quick knife stab to the head), cooking until bright red (about 7 mins/lb), then serve with melted butter, or you can butterfly and grill/bake it for a different flavor profile, focusing on separating the tail, claws, and knuckles for easy meat extraction and enjoying the rich, flavorful tomalley (green liver).
 
The choice depends on desired convenience, budget, and the experience you want: tails for ease and consistent meat, whole for variety and tradition.

Surf and Turf with Bearnaise Sauce

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Surf and turf is a main course that combines meat from the land (“turf”) with seafood from the sea (“surf”), typically featuring a steak paired with seafood such as lobster or large prawns. While lobster and filet mignon are a standard combination, variations include prawns, scampi or scallops, which may be steamed, grilled, or breaded and fried.

  • 4 filet mignon steaks 150-200g
  • 400g prawns(shrimp), peeled and deveined
  • Salt, pepper, oil or butter as needed
  • 60 ml white wine
  • 30 ml white wine vinegar
  • Small onion, finely chopped
  • 2 egg yolks
  • 200g butter, melted
  • Tarragon, fresh or dried, optional

Béarnaise Sauce

  1. Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbs.
  2. Blend with yolks then with motor running, slowly add hot melted butter. Stir in tarragon and season.
  3. Keep warm.

Surf and Turf

  1. Heat butter or oil over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare.
  2. Adjust cooking time to desired doneness.
  3. Set aside and let them rest while cooking the prawns.
  4. In the same pan, melt butter and sauté the shrimp until pink and cooked through.
  5. Plate and serve with a drizzle of sauce and more onside.