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BBQ Lobster with Ginger-infused Oil, Coriander and Tomatoes https://www.metro.ca/userfiles/image/recipes/homard-grille-huile-gingembre-coriandre-tomates-5891.jpg PT40M PT12M PT1H22M
Bring 32 cups (8 litres) salted water - 1 Tbsp. (15 mL) per 4 cups (litre) - to a boil.Meanwhile in a small saucepan, brown coriander seeds, ginger, garlic, green onion and hot pepper in 1 Tbsp. (15 mL) olive oil.Deglaze with lemon juice.Add remaining olive oil, salt and infuse some 30 minutes while lobsters boil.Plunge lobsters head first in boiling water. Once water has returned to a boil, cook 3 minutes more.Remove lobsters, cool under running cold water, and halve lengthways.Place lobster halves on a baking sheet.Filter flavoured oil and brush liberally on lobster meat.Preheat barbecue to medium.Place lobster halves on the grill but not directly over flames.Close the cover and cook 5 - 7 minutes.Check doneness; lobster meat should be firm and opaque.Brush again with flavoured oil.Do not flip lobsters. If necessary, cook 2 - 3 minutes more.Be careful not to overcook lobsters or their meat will be tough and rubbery.Meanwhile, reheat flavoured oil and add diced tomatoes and chopped coriander (leaves, stems and roots)Crack claws and transfer lobsters to plates.
2
3 3 5 1
1/4 in. (3 cm) piece of ginger, peeled and sliced fine 2 garlic cloves, peeled 1 green onions, sliced fine 1 small hot pepper, halved and seeded 1 lemon, juiced 2 live lobsters 1 tomato, diced 1 bunch of coriander, chopped (leaves, stems and roots) 1/2 cup (125 mL) extra virgin olive oil 1 tsp. (5 mL) coriander seeds salt to taste
BBQ Lobster with Ginger-infused Oil, Coriander and Tomatoes

BBQ Lobster with Ginger-infused Oil, Coriander and Tomatoes

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:40
Preparation
0:12
COOKING
1:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/4
    in. (3 cm) piece of ginger, peeled and sliced fine
  • 2
    garlic cloves, peeled
  • 1
    green onions, sliced fine
  • 1
    small hot pepper, halved and seeded
  • 1
    lemon, juiced
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  • 2
    live lobsters
  • 1
    tomato, diced
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  • 1
    bunch of coriander, chopped (leaves, stems and roots)
  • 1/2 cup
    (125 mL)
    extra virgin olive oil
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    DECECCO EXTRA VIRGIN OLIVE OIL

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    750 ml


  • 1 tsp.
    (5 mL)
    coriander seeds

  • salt to taste
Imprimer ma sélection

Preparation

Bring 32 cups (8 litres) salted water - 1 Tbsp. (15 mL) per 4 cups (litre) - to a boil.

Meanwhile in a small saucepan, brown coriander seeds, ginger, garlic, green onion and hot pepper in 1 Tbsp. (15 mL) olive oil.

Deglaze with lemon juice.

Add remaining olive oil, salt and infuse some 30 minutes while lobsters boil.

Plunge lobsters head first in boiling water. Once water has returned to a boil, cook 3 minutes more.

Remove lobsters, cool under running cold water, and halve lengthways.

Place lobster halves on a baking sheet.

Filter flavoured oil and brush liberally on lobster meat.

Preheat barbecue to medium.

Place lobster halves on the grill but not directly over flames.

Close the cover and cook 5 - 7 minutes.

Check doneness; lobster meat should be firm and opaque.

Brush again with flavoured oil.

Do not flip lobsters. If necessary, cook 2 - 3 minutes more.

Be careful not to overcook lobsters or their meat will be tough and rubbery.

Meanwhile, reheat flavoured oil and add diced tomatoes and chopped coriander (leaves, stems and roots)

Crack claws and transfer lobsters to plates.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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