Thai Grilled Lobster

A lobster is halved, combined with a mixture of fennel seed, red curry paste, curry powder, chicken broth, cilantro, vinegar, olive oil, cracked pepper and chardonnay, and is marinated overnight. It is grilled, then the meat is removed from the lobster claws and tossed with salad greens and a vinaigrette dressing. The lobster in the shell is served with the salad and garlic bread, which is made by spreading ciabatta bread with a mixture of margarine, garlic, and Thai basil, and grilling.

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Ingredients:

• FOR THE LOBSTER
• 1-lb. Maine Lobster      1
• Fennel seeds     1/2 tsp.
• Thai red curry paste           1/2 tsp.
• Curry powder     1/2 tsp.
• Chicken broth      1/2 cup
• Cracked pepper              1 tsp.
• Chopped cilantro               1 tsp.
• Wine vinegar      2 tbsp.
• Olive oil             1/3 cup
• Chardonnay wine      3 tbsp.
• Sea salt             pinch
• FOR THE GARLIC BREAD
• Margarine, soft           1/2 stick
• Minced garlic    1 tsp.
• Thai basil, chopped        3 leaves
• Ciabatta bread          4 slices

Method

1. Cut lobster in half and clean out the guts, loosen membranes with water, and remove the head. Crack open the claws and remove the meat. Chop the fennel seeds coarsely. Combine lobster and fennel seeds with the next 8 ingredients, in a small casserole dish. Cover with plastic and refrigerate overnight. 2. The next day, heat a gas grill to HIGH heat, and oil grate generously. Remove lobster halves from the refrigerator and rub body and claw meat with the marinade. Sprinkle lightly with sea salt. Grill, cut side down, on the grill, flipping and turning often for about 7-8 minutes, and basting with extra marinade. While lobster cooks, mix remaining ingredients together well to make the garlic spread. Rub the ciabatta bread with the garlic spread and grill for 2-3 minutes until lightly grilled and toasted. 3. Divide the grilled lobster halves among 2 plates. Chop the meat from the lobster claws finely and toss together with your favorite vinaigrette. Use this vinaigrette to toss with a nice mixed green salad. Serve lobsters and salad with the grilled garlic ciabatta bread.

Notes: 1. The ciabatta bread in this recipe should be cut 1/2-inch thick. 2. This is a relatively low-fat recipe. The lobster is rich in protein and are grilled. Traditionally grilled lobster is basted with butter, and garlic bread is made with butter. I use margarine for the garlic bread and olive oil and a marinade for the lobster. 3. This recipe calls for Thai basil, which is a tad stronger than regular basil. It can be found in specialty produce stores. If it is not available, regular basil will do just fine.

Number of servings: 2 servings

Submitted By: Michael C.
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