Best Butterflied Lobster With Curry Butter Recipes

Butterflied Lobster with Curry Butter image

Provided by Bobby Flay

Time 1h

Yield 5 servings

Number Of Ingredients 12

5 (1 1/2-pound) lobsters, par-steamed and butterflied
Olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
Curry Butter, recipe follows
2 tablespoons olive oil
1/2 small Spanish onion, finely chopped
3 cloves garlic, finely chopped
3 tablespoons Madras curry powder
1 cup white wine
3 sticks unsalted butter, slightly softenend
Salt

Steps:

Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter.
Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt.

Curry Lobster image

Provided by Brittney "Chef Stikxz" Williams

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
3 tablespoons Jamaican curry powder, plus more if needed
1 small yellow onion, small diced
5 cloves garlic, peeled and smashed
4 lobster tails, split lengthwise and then crosswise
1 small red bell pepper, diced
2 scallions, roughly chopped into 1-inch pieces
3 sprigs thyme
1/2 Scotch bonnet chile, seeded and julienned
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter

Steps:

Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.

Butterflied Lobster Tails image

Provided by Renee Redman

Categories Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Defrost the lobster tails.
Preheat the oven to 450 degrees.
Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

Nutrition Facts : Calories 463, Fat 26.5, SaturatedFat 15.1, Cholesterol 219.7, Sodium 1185.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 47.2