Grilled Lobster with Remoulade and Linguine Aglio e Olio
by Xinyu on 25th Jun, 2011
Live lobster , tarragon , salt , pepper
- Live lobster
Recipe:Put lobster in freezer for at least 15 minutes. This will make the lobster enter a kind of hibernation state and make it easier to handle. Fill a large pot with some water, bring to boil. Place steamer stand in pot. Add tarragon to the pot, and then place the lobster straight from the freezer into the pot. Steam for 2 minutes to kill the lobster, then remove. Lobster should be par-steamed at this point, i.e. only partially cooked. Leave the lobster to cool slightly, not too long.
Cut lobster in half lengthwise, and remove innards. Break lobster claws to reveal meat and make them easier to eat. Remove the legs and extract meat using a rolling pin (see how Alton Brown does it here). Save the leg meat for the linguine.
Season the lobster halves with salt and pepper and put on a grilling pan shell-side down. Set oven to grill, and place lobster halves in the oven. Remove when the meat just turns opaque. Remember that the lobster has already been par-steamed so it will cook quite quickly. Serve.
Note: Do search the net for more detailed instructions on how to kill, par-steam, gut and grill lobsters; I'm only giving a very brief and quick description here.
Oyster mushrooms , salt , pepper , melted butter
- Oyster mushrooms
- melted butter
Recipe:Season mushrooms with salt and pepper. Baste with melted butter. Place in a grilling pan, set oven to grill, and place in oven. Grill till mushrooms are done. Serve.
Parsley , chives , chervil , tarragon , spring onions , garlic , onions , mayonnaise , dijon mustard , ketchup , lemon juice , cayenne pepper , caper , gherkins
- spring onions
- dijon mustard
- lemon juice
- cayenne pepper
Recipe:Chop parsley, chives, chervil, tarragon and spring onions. Mince garlic and onions. Mix all with mayonnaise, dijon mustard, ketchup and lemon juice. Add a bit of cayenne pepper for flavour. Pulse in a blender till mostly smooth, then remove. Dice gherkins. Add capers and gherkins to the mixture, and integrate. Keep chilled till serving.
Linguine , olive oil , garlic , dried chilli flakes , lobster meat extracted from lobster legs , salt , pepper , parsley
- olive oil
- dried chilli flakes
['dried chilli flakes']
- lobster meat extracted from lobster legs
['lobster meat extracted from lobster legs']
Recipe:Chop garlic, parsley.
Cook linguine till al dente, then drain.
While linguine is cooking, heat olive oil in a saute pan (needs to be a significant amount of oil as the oil is the "sauce" for the pasta). Add chopped garlic, dried chilli flakes and lobster meat. Remove from heat once fragrant, add drained linguine and mix. Salt and pepper to taste. Garnish with parsley.