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Friday, 29 August 2014

Grilled Creamy Lobster!!!

Good thing we live on Prince Edward Island! Lobster is so wonderful up here, and the Doiron's Fish Market across the bay from us is a fabulous place to pick it up.  On PEI, they tend to cook the lobster in salt water - which leaves the lobsters with a wonderful, rich flavor I never tasted until moving here.  You can buy them already cooked and eat them cold, make them into lobster rolls, OR you can remove the meat, add a delicate sauce and warm them on the BBQ for an end result that is simply to die for! Sorry there's not many pictures - I'll try to take more next time but there were many moving parts during this meal.  Needless to say, there were no leftovers and I will definitely be whipping these together again soon!  Enjoy!

On the grill! Yum!

Grilled Creamy Lobster!!!
Based on a recipe from The Great Lobster & Crab Cookbook by Whitecap Books
Serves 4-6

Buy four, 1 1/4 lb pre-cooked lobsters (ideally from PEI).  Remove claws & knuckles from each lobster.  Remove meat from claws & knuckles, chop coarsely and set aside in a bowl.  *(you can cut the claws in half with a large knife, to easily remove the meat. I just break apart the knuckles)  

Slice the lobsters in half, longwise.  Remove the tails, coarsely chop and add to the other lobster meat. 

Rinse out the remainder of the insides of the shells (although if you like the roe, by all means, eat it).  Place lobster shells open-faced on a foil lined pan (that can go on the grill). 

If you have an extra set of hands, you can make this while the lobster meat is being removed.  If not, whip this sauce together once the lobsters are done. 

In a small frying pan or saucepan, heat over medium heat: 
2-3 Tbsp butter

Add and cook until tender: 
1/4 large onion, finely chopped

Add and cook until boiling: 
1/2 - 3/4 cup milk (lactose-free works great)
1 tsp Asian mushroom seasoning OR GF chicken bouillon
salt & pepper (lightly)

In a separate small bowl, mix: 
1 Tbsp cornstarch
1/3 - 1/2 cup milk

Add to boiling sauce, stirring until thickened and bubbling.  
Remove from heat and stir in: 
1/4 - 1/3 cup freshly grated extra old cheddar cheese

Mix the sauce with the coarsely chopped lobster meat.  Arrange lobster meat in open-faced lobster shells.  

Sprinkle tops of lobster meat lightly with 1-2 Tbsp GF rice breadcrumbs.  Dot with tiny dabs of butter.  

Grill over medium heat until lobsters have heated through and the breadcrumbs just start to brown.  (Don't let them overcook, you just want them to warm through)

Serve immediately! Enjoy!

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