Best Sea And Be Seen A Trio Of Spiny Tail Lobster And Alligator Pear Salad Crispy Rock Shrimp And A Daiquiri Shot Recipes

Spice Rubbed Bahamian Lobster Tail with Red Chile-Coconut Sauce image

Provided by Bobby Flay

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons canola oil
1 red onion, coarsely chopped
2 cloves garlic, coarsely chopped
2-inch piece fresh garlic, coarsely chopped
6 whole chile de arbol, stems removed
4 cups lobster or shrimp stock or fish stock
1 roasted red pepper, pureed
1 cup unsweetened coconut milk
Juice of 1 lime
1 tablespoon honey
3 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground ginger
1 tablespoon light brown sugar
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon habanero powder
1 teaspoon dry thyme
1 teaspoon coarse black pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
4 spiny lobster (Bahamian lobster)
Canola oil
Fresh cilantro leaves, for garnish

Steps:

For the sauce: Heat oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic, ginger and chile de arbol and cook for 1 minute.
Add the stock and roasted red pepper puree, and cook until reduced by half. Add the coconut milk and cook again until reduced by half, stirring occasionally. Add the lime juice, honey and cilantro and season with salt and pepper.
Remove from the heat.
For the lobster tails: Whisk together all spices in a medium bowl.
Bring a large stockpot filled with salted water to a boil. Add the lobsters and parboil lobsters for approximately 12 minutes.
Remove and place in a bowl of ice water. Drain well. Remove the meat
from the tail and cut into 1-inch pieces. Dredge the lobster meat in spices and tap off the excess.
Heat a few tablespoons of oil in a large saute pan over high heat until shimmering. Add the lobster and cook until golden brown on all sides.
Ladle some of the Red Chile-Coconut Sauce onto a large platter and top with the lobster meat. Garnish with cilantro leaves.

Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
Salt and pepper
2 (1 1/2 pound) spiny lobsters, split and cleaned
4 small fresh hearts of palm, julienned
1 orange, sectioned and juice reserved
1 yellow or red large round tomato, peeled, seeded, and cut into small strips
1 red onion, julienned
1 bunch cilantro, chopped
1/4 Scotch bonnet chile, seeded and minced
1 tablespoon sherry vinegar

Steps:

Preheat a grill.
Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

Gator Tail image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

Steps:

Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately.