Hancock Gourmet Lobster Co. 1-800-552-0142
Oct 7
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Grilled Lobster Kabobs


Ingredients:
  • 6- 1 1/2  lb  live Maine lobsters
  • 2- 6  ounce  packaged fresh portabello mushrooms
  • 3  tablespoon  olive oil, divided
  • 1  pint  yellow pear tomatoes
  • 1  pint  red pear tomatoes
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  pepper
  •   Lobster Tamarind sauce
 
Directions:
Preparation

Bring 3 quarts water to a boil in a large pot. Prepare lobsters by plunging them one or two at a time head first into boiling water. Only boil each lobster for 2 to 3 minutes.

Break off large claws. Crack claw shell with a mallet or nutcracker, and remove meat. Set aside meat, and discard claw shells. (Do not use claw shells for sauce; thick shells may damage blender or food processor.)

Break off tails, and cut in half lengthwise using kitchens shears. Remove intestinal vein. Remove meat, and cut into 2 inch pieces. Set aside. Reserve tail shells. Remove carapace shell from legs and body meat by inserting thumbs into body cavity and pulling apart. Cut lobster in half lengthwise. Remove eyes and antennae, and discard. (Reserve all other parts for sauce.)

Remove stems from mushrooms, and reserve for another use. Brush mushroom caps with 1 tablespoon oil. Broil 5 inches from heat. Cool and cut into 2-inch pieces.

Thread lobster meat, mushrooms, and tomatoes on skewers. Brush with remaining 2 tablespoons oil, and sprinkle with salt and pepper. Cover and chill.

Grill kabobs, without grill lid, over medium-high heat (350 to 400 degrees) 2 to 3 minutes on each side or until lobster meat is opaque. Serve with Lobster Tamarind Sauce.

Lobster Tamarind Sauce:

Reserved lobster head, body, and tail shells
1/4 cup olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup brandy
1/4 cup tamarind paste (from Asian or gourmet market)
2 tablespoons tomato paste
5 1/3 cups chicken broth
1/2 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon hot sauce

Saute lobster head, body, and tail shells in hot oil in a large pot over high heat 2 to 3 minutes. Add onion, carrot, and celery, and saute 3 minutes or until vegetables are tender. Stir in brandy, and cook 1 minute. Stir in tamarind paste, tomato paste, and broth. Bring to a boil, reduce heat, and simmer 45 minutes.

Process one-third of mixture in a blender or food processor until shells are coarsely chopped. Pour mixture through a wire mesh strainer into a large saucepan, pressing down with back of a wooden spoon. Discard shells. Repeat procedure twice.

Add cream to sauce, and cook over medium-high heat until thoroughly heated. Stir in salt and hot sauce.

NOTE: If there is any extra sauce, serve with hot pasta or other grilled seafood.

Yield: 5 cups

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