Bobby Flay's Grill It! (11 page)

There are two types of lobster on the American market, the clawed lobster—which most of us are used to seeing—and the spiny or rock lobster. The clawed lobster is a cold-water animal and has—you guessed it—two claws. The spiny lobster lives in warm water, is not quite as firm as the clawed, and has a milder flavor. The spiny lobster has a darker shell than the orange-and-black-shelled clawed lobster and lacks the distinctive pincer and crusher claws of its cousin. I tend to prefer the clawed lobster over any other variety.

Now, the only good way to get a fresh whole lobster is to buy (or order) it live. A lobster packed in damp newspaper or, even better yet, seaweed will stay alive for a couple of days if refrigerated, but still, you want to start with the real deal. If you buy it yourself, go to a place that you think does a brisk business to ensure a high product turnover rate. You definitely don’t want one that has been sitting in the tank for a while. Pick it up. The lobster should be lively, curling its tail and waving its claws. For the home cook, I recommend parboiling the lobster before grilling. It’s easy and helps maintain an evenly cooked and tender end result.

Another option for easy grilling is lobster tail. The fish market may sell lobsters missing one or both of their claws (these are called culls) at a discounted price; or, as an even less expensive option, you could try frozen lobster tails. Just defrost before using and you’re good to go. One note: many of the frozen lobster tails out there are from the less desirable (though certainly not bad) spiny lobster. I think it’s worth your time and your money to try to ascertain which type of lobster the frozen tails came from and get the clawed variety if at all possible.

I love lobster, steamed, broiled, or roasted; but it will come as no surprise that I have a special affinity for it grilled. Yes, it takes a little work, but the payoff makes it all worthwhile. Whole lobsters need to be partially cooked before grilling. (If you tried to cook a raw lobster on the grill it would be too tough and the outside would burn before the inside was cooked.) You can eat your grilled lobsters with melted butter or a squeeze of lemon, or chop up the meat and use it for
lobster rolls
,
lobster cocktails
, or anything else your heart or stomach desires.

Serves 4

1. In a large pot of boiling salted water, boil the lobsters in batches for 10 to 12 minutes (they will be about three-quarters done). Drain well and let cool slightly. The lobsters can be parboiled a few hours in advance, covered, and kept refrigerated. Bring to room temperature before grilling.
   
2. Heat your grill to high.
   
3. Split each lobster lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Brush the cut sides of the lobsters with the oil and season with salt and pepper.
   
4. Place the lobsters cut side down on the grill and cook until lightly charred and heated through, 4 to 6 minutes.
   

Lobster tails are a fantastic grilling option. To start with, some people may be a bit squeamish when it comes to dealing with live lobster and buying just the tails takes away that worry. The tails are nicely portioned, simple to prepare on the grill, and they have the added bonus of being most people’s favorite section to boot! In addition, frozen lobster tails are often available in the freezer section of better supermarkets, making them an economical and easy way to bring a luxurious item to your table. If using frozen lobster tails, you will need to defrost them first. This is best done by moving them to your refrigerator for eight to ten hours before cooking. If you are looking for a faster method, place the tails in a sealed plastic bag, submerge them in a bowl of cool water, and put the whole set up in the refrigerator for an hour or two.

Serves 4

1. Bring a large pot of salted water to a boil. Add the lobster tails and boil for 6 minutes. Remove and drain well.
   
2. Heat your grill to high.
   
3. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell so that the lobster is still in one piece but the inside is exposed. Brush the flesh side of each lobster tail with the oil and season with salt and pepper. Place the tails, flesh side down, on the grill and grill until slightly charred, 2 to 3 minutes. Flip over and continue grilling until just cooked through, 2 to 3 minutes.
   

Fra Diavolo, which translated means brother devil in Italian, is a spicy tomato sauce most commonly eaten with seafood and pasta in southern Italy. The original sauce is normally cooked on the stove for an hour or so until thickened. To make it simpler and to avoid using the stove, I decided to make a quick and easy recipe that is more vinaigrette than sauce, and can be mixed up in the blender in a few minutes. The key to making this vinaigrette as flavorful as the cooked version is to use really, really, ripe tomatoes; in fact, I would even suggest overripe tomatoes.

Serves 4

1. Combine the tomatoes, garlic, red chile flakes, and honey in a blender and blend until smooth. With the motor running, add the olive oil and blend until thickened. Add the thyme, chopped parsley, and salt and pepper to taste and pulse a few times until incorporated. Transfer the sauce to a bowl. The sauce can be made up to 30 minutes before serving and kept at room temperature.
   
2. Remove the lobster tails from the grill, spoon the vinaigrette over them, and garnish with the whole parsley leaves.
   

At Bar Americain, I serve this cocktail with crabmeat instead of lobster, but I also think grilled lobster works perfectly. This is a Caribbean-inspired dish, from the fresh seafood to the coconut milk down to the fried plantain garnish. Not only does diced mango add a bright spot of color, but its sweetness also reinforces the natural sweet taste of the lobster.

Serves 4

1. Whisk together the coconut milk, hot sauce, lime juice, honey, salt, and pepper in a large bowl. Cover and let sit at room temperature for 15 minutes.
   
2. Gently fold in the chopped lobster, mango, cilantro, endive, and radicchio and stir to combine. Using a slotted spoon, divide the mixture among 4 martini glasses or bowls. Top each serving with half a lobster tail and garnish around the perimeter with 3 to 4 plantain chips and cilantro.
   

I serve this cocktail at my restaurant Bar Americain. Presented in individual glasses, it makes such an elegant appetizer. Horseradish and Tabasco sauce are two important components of a traditional seafood cocktail sauce, but this tomato-free dressing is slightly more sophisticated. Chopped watercress lends a fresh crunchy bite to the otherwise smooth dish. (See
photograph
.)

Serves 4

Whisk together the lime juice, honey, horseradish, Worcestershire, Tabasco, tarragon, and salt and pepper to taste in a medium bowl. Add the lobster, avocado, and red onion. The cocktail can be made up to 2 hours in advance and refrigerated. Add the watercress just before serving. Spoon into 4 martini glasses or bowls.

I consider this my version of an upscale iceberg wedge salad with Thousand Island that I always used to order at restaurants when I was a child. Ancho powder and garlic add a little spice to the vinaigrette, and romaine has the same crunch factor as—but more flavor than—iceberg lettuce. Make sure the lettuce and vinaigrette are properly chilled before serving. They provide a wonderful contrast to the warm lobster meat.

Serves 4

1. Whisk together the mayonnaise, cilantro, vinegar, oil, lemon juice, mustard, garlic, and ancho powder in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes or up to 4 hours before serving to allow the vinaigrette to chill and the flavors to meld.
   
2. Place the lettuce in a large bowl, add the vinaigrette, and toss to coat. Divide the lettuce among 4 plates and top with some of the lobster meat. Garnish with the fresh chives.
   

It should come as no surprise that I love tacos and fill them with everything from chicken and beef to lamb, shrimp, and white fish. So why not lobster? Lobster’s meaty texture is a perfect option for those friends who don’t eat meat and satisfying enough for those who do. Since the salsa is not cooked, make sure to use the freshest, ripest tomatoes you can find for the best flavor possible. If you aren’t a fan of watercress or can’t find it at your market, feel free to substitute shredded white cabbage, romaine lettuce, or fresh spinach leaves for some crunch.

Serves 4