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    Caribbean Lobster Tails Exquisita

    Source of Recipe


    List of Ingredients

    6 live lobsters
    1/2 cup melted butter
    juice of 2 limes
    3 cloves garlic, minced
    1 tsp. salt
    1 tsp. freshly ground black pepper
    lime wedges, and fresh cilantro for garnish

    1/2 cup butter
    1 sm. green pepper, seeded and finely chopped.
    1 sm. white onion, finely chopped
    2 sprigs fresh parsley, finely chopped
    2 sprigs fresh cilantro, finely chopped
    3 TBS all-purpose flour
    1/2 cup tomato sauce
    1 12-ounce can evaporated milk
    1 TBS Worcestershire sauce
    1 TBS Dijon mustard
    1 TBS hot red pepper sauce (optional)
    1 tsp. kosher sea salt, #RSS090
    1 tsp. white pepper
    4 egg yolks
    1/3 cup chicken stock


    Fill a lobster pot or very large stock pot 2/3 full of water and bring
    to rolling boil. (I would suggest our 18 qt "Excellence" Stockpot
    w/ Lid #694228.) Place 2 or 3 lobsters at a time in the pot, cover
    quickly boil, holding the lid down for 5 minutes. Remove lobsters
    and cool. Slice lobster in half lengthwise with a large sharp knife
    or cleaver. (The Furi Pro East/West Knife #FUR119 is the perfect
    tool for this task!) Preheat outdoor grill. In a small bowl combine
    the melted butter, lime juice, garlic, salt, and pepper. Liberally
    cover each lobster half and set aside while you make the sauce.
    To prepare sauce melt butter in medium sauce pan and saute the
    green pepper, onion, parsley, and coriander until they become limp.
    Slowly stir in the flour and continue to cook for about 5 minutes.
    Add the tomato sauce and evaporated milk and mix in. Cook for
    a few minutes, then stir in the Worcestershire sauce, mustard,
    hot sauce, salt, pepper and egg yolks. The sauce will begin to
    thicken to a heavy cream consistency. If you prefer a lighter
    sauce, you may add up to 1/2 cup chicken stock. Remove the
    sauce from the stove, cover and set aside. Can be prepared a
    day in advance. Place the lobster, meat side down on grill or
    under broiler and cook for 5 minutes. Turn onto the shell side
    and brush the meat with the butter lime mixture. Grill until the
    meat easily pulls out of the shell. Remove and place the 2 halves
    on individual plates or large tray. (I would suggest the Nantucket
    Collection Fish Plate #S49 for individual or the Oval lobster Platter
    #S44 for this presentation.) Reheat the creamy mustard sauce
    and spoon over the lobster. Garnish with lime wedges and chopped
    coriander. (Serve lobster with Lobster Crackers with Scraper
    "Westmark" #062085.) Serves 6.




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