Grilled Lobsters with Southeast Asian Dipping Sauce

Name: Grilled Lobsters with Southeast Asian Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 79 milliliters Asian fish sauce; 79 milliliters packed brown sugar; 2 teaspoons Asian chili paste; 59 milliliters packed fresh cilantro leaves; 59 milliliters packed fresh mint leaves; 3 garlic cloves; 1 halve Garnish: lime; 79 milliliters fresh lime juice; 3 kilograms live lobsters; 3 Tbsps water

You can never have too many main course recipes, so give Grilled Lobsters with Southeast Asian Dipping Sauce A mixture of live lobsters, brown sugar, asian chili paste, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring an 8-quart kettle three fourths full with water to a boil for lobsters.

Ingredients you will need

Lobster

Water

Mince garlic and in a bowl stir together with fish sauce, lime juice, brown sugar, water, and chili paste. Dipping sauce may be made up to this point 1 day ahead and chilled, covered.

Ingredients you will need

Dipping Sauce

Brown Sugar

Chili Paste

Fish Sauce

Lime Juice

Garlic

Ground Meat

Water

Equipment you will use

Bowl

Plunge 2 lobsters headfirst into boiling water and cook 3 minutes (lobsters will be only partially cooked).

Ingredients you will need

Lobster

Water

Transfer lobsters with tongs to a colander to drain and cool. Return water to a boil and cook remaining 4 lobsters in same manner.

Ingredients you will need

Lobster

Water

Equipment you will use

Colander

Tongs

When lobsters are cool enough to handle, twist off tails and break off claws at body of each lobster, discarding bodies. With kitchen shears halve tails (including shells) lengthwise. (Do not remove tail or claw meat from shells.) Lobsters may be prepared up to this point 1 day ahead and chilled, covered. (If making ahead, chill lobster immediately and keep chilled until ready to grill.)

Ingredients you will need

Lobster

Pasta Shells

Meat

Equipment you will use

Grill

Prepare grill.

Equipment you will use

Grill

Chop cilantro and mint and stir into dipping sauce. Measure out 1/4 cup dipping sauce to use for basting lobster tails. Grill claws on a rack set 5 to 6 inches over glowing coals, covered, turning them occasionally, until liquid bubbles at open ends, about 5 minutes, and transfer to a serving platter.

Ingredients you will need

Dipping Sauce

Lobster Tails

Cilantro

Mint

Equipment you will use

Grill

Arrange tails on grill, cut sides up, and brush with basting sauce. Grill tails, covered, basting occasionally, 6 minutes, or until meat is opaque.

Ingredients you will need

Sauce

Meat

Equipment you will use

Grill

Serve lobster with dipping sauce and lime halves.

Ingredients you will need

Dipping Sauce

Lobster

Lime

Equipment

Ingredients

Servings:

79milliliters

Asian fish sauce 79milliliters

packed brown sugar 2teaspoons

Asian chili paste 59milliliters

packed fresh cilantro leaves 59milliliters

packed fresh mint leaves 3

garlic cloves 1halve

Garnish: lime 79milliliters

fresh lime juice 3kilograms

live lobsters 3Tbsps

water

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are great choices for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Louis Michel et Fils Chablis Vaillons Premier Cru. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 50 dollars per bottle.