Grilled Spicy Lobsters Over Corn And Sweet Potato Stew

Course : Grilling
Serves: 4
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Ingredients:

2 cups fresh corn kernels
4 large shallots -- minced
1 tablespoon ginger -- minced
3 cloves garlic
3 medium sweet potatoes -- peeled and diced 1/2 inch
2 tablespoons sesame oil or regular oil
3 cups shellfish stock
1 cup dry white wine
4 ounces mirin -- sweetened rice wine
4 ounces rice vinegar
1 tablespoon chili paste
2 cups coconut milk
1 tablespoon coriander seed -- toasted and cracked
2 teaspoons green curry paste
2 tablespoons coriander leaves -- chopped coarse
2 tablespoons scallions -- in rings
2 tablespoons mint -- chopped coarse
2 tablespoons lime juice
4 medium lobsters -- 2.5 lb each
2 ounces sesame oil or regular oil
2 ounces chili paste
2 tablespoons soy sauce -- m says omit - add little white wine instead
 

Preparation / Directions:

Sauté‚ first 5 ingredients in oil. Season. Add next 7 ingredients. Bring to a boil, lower heat, and reduce to 1 qt. Off heat, add next 5 ingredients and correct seasoning. Remove lobster claws; blanch and cut through shells to expose meat. Split lobsters lengthwise. Mix oil, chili paste, and soy sauce. Season lobsters with this. Grill, turning constantly and brushing with seasoning, 6 min or until just done. Serve over corn-sweet potato mixture.


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