Best 3 Chilli Lobster Recipes

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Indulge in the delectable flavors of the sea with our curated collection of tantalizing lobster recipes. Embark on a culinary journey with our signature Chilli Lobster, where succulent lobster meat is bathed in a symphony of aromatic spices, creating a harmonious balance of flavors that will ignite your taste buds. For a taste of tradition, explore our classic Lobster Thermidor, a luxurious dish showcasing the delicate flavors of lobster enveloped in a rich and creamy sauce.

Transport yourself to the vibrant streets of New Orleans with our Cajun Lobster Boil, where succulent lobster is infused with the essence of zesty Cajun spices, creating a symphony of heat and flavor that will leave you craving more. Experience the rustic charm of our Lobster Rolls, a New England classic that combines tender lobster meat with a hint of mayonnaise, nestled in a toasted bun, a perfect balance of simplicity and indulgence.

Satisfy your wanderlust with our fragrant Lobster Paella, a Spanish masterpiece where tender lobster mingles with an array of vibrant vegetables, infused with the aromatic essence of saffron, creating a feast for both the eyes and the palate.

Here are our top 3 tried and tested recipes!

DR. BBQ'S LOBSTER WITH CHILI-LIME BUTTER



Dr. BBQ's Lobster with Chili-Lime Butter image

Provided by Ray "Dr. BBQ" Lampe

Categories     Super Bowl     Backyard BBQ     Seafood     Lobster     Fall     Winter     Tailgating     Grill     Grill/Barbecue

Yield Makes 2 servings

Number Of Ingredients 8

Chili-Lime Butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons good-quality chili powder
Salt, as needed
Black pepper, as needed
2 whole live Maine lobsters, about 1 1/2 pounds each
Your favorite barbecue rub, as needed

Steps:

  • Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, chili powder, and salt and pepper to taste. Set aside.
  • Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chili-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chili-Lime Butter for dipping.

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE



Grilled Lobster with Creamy Chili Vinaigrette image

Categories     Dairy     Herb     Shellfish     Backyard BBQ     Dinner     Mayonnaise     Seafood     Lobster     Fall     Summer     Grill/Barbecue     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 15

1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges

Steps:

  • Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
  • Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
  • Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
  • *Available at Asian markets and in many supermarkets.

CHILLI LOBSTER BISQUE



Chilli Lobster Bisque image

I love this soup with all my heart, it captures all the essence of seafood in an epicly decedent fashion

Provided by chef mcmannus

Categories     Spicy

Time 2h10m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 -4 lobster shells
3/4 lb lobster meat
2 tablespoons shallots
1 minced garlic clove
12 cups white wine
2 tablespoons tomato paste
1 teaspoon raw sugar (or brown)
2 cups cream
1 tablespoon butter
1 tablespoon parsley
1/2 teaspoon chili powder
salt and pepper (season to taste)

Steps:

  • To get a hold of a few lobster bodies, swing past a good fresh seafood wholesaler, and ask for the goods. chances are you will be able to pick them up free or of minimum cost. while you are there grab the lobster meat you need for the recipe.
  • boil the shells only in a large pot with a litre or so of water for about an hour or so. in my opinion to get the best flavour out of a meal sometimes it takes a little time and i don't feel like this is the kind of recipe that you will be whipping up after work or before you grab the kids from school. It should be crafted with all the time and patience that this soup deserves.
  • Once the shells are cooked out sieve off the stock and continue to simmer until it has reduced by about half. you should have a potent and freshly made stock ready for your soup.
  • In a large pan sauté the finely diced shallots and garlic in a smack of good quality olive oil,
  • add the tomato paste and suger and let it sizzle a bit to cook out the bitterness.
  • once slightly browned deglaze the pan with the wine. a nice dry white should do the job, nothing too sweet.
  • add the lobster stock and bring to the boil, continue to simmer if you feel like there is still too much liquid in the pan, you want about 800 ml's i reckon.
  • stir in the cream and your bisque should start to look like it should. give it a good stir and while you're at it, stir in the chopped lobster meat allowing it to cook through.
  • add the chilli to taste, you can really add as much or as little as you like. i like it with a good bit of kick!
  • allow it some time to simmer and really let those ingredients get comfortable with each other. it will only taste better. you can control the flavour this way by how much you choose to reduce the soup or not.
  • It should be served in a big flat bowl, feel free to stir in a tablespoon of sour cream and garnish with a big sprig of flat leaved parsley. it should look as good as it tastes.
  • Also goes down extremely well with a hunk of crusty bread and a glass of new zealand Sav Blanc. Enjoy it. Rome wasn't built in a day!

Nutrition Facts : Calories 1380.4, Fat 54.1, SaturatedFat 33.5, Cholesterol 331.4, Sodium 709.5, Carbohydrate 34.4, Fiber 0.7, Sugar 12, Protein 23.7

Tips:

  • Mise en Place: Before you start cooking, make sure all your ingredients are prepped and measured. This will make the cooking process smoother and easier.
  • Choose the Right Lobster: Select a live lobster that is firm to the touch and has a bright blue or black shell. Avoid lobsters with missing claws or shells.
  • Humane Boiling: To humanely boil the lobster, place it headfirst into a large pot of boiling water. Cover the pot and cook for 10-12 minutes per pound, or until the lobster is bright red and cooked through.
  • Properly Clean the Lobster: Once the lobster is cooked, remove it from the pot and let it cool slightly. Then, twist off the tail and remove the meat. Crack the claws and remove the meat from those as well. Discard the shell and any remaining guts.
  • Make a Flavorful Chili Sauce: The chili sauce is what really makes this dish sing. Use a combination of fresh garlic, ginger, onions, bell peppers, and chili peppers to create a flavorful and aromatic base. You can also add in some spices like cumin, coriander, and paprika for extra depth of flavor.
  • Simmer the Lobster: Once the chili sauce is made, add the lobster meat and simmer for a few minutes to allow the flavors to meld. Be careful not to overcook the lobster, as it can become tough and chewy.
  • Garnish and Serve: Garnish the chili lobster with fresh cilantro, scallions, or lime wedges. Serve over rice or noodles, and enjoy!

Conclusion:

Chili lobster is a delicious and impressive dish that is perfect for a special occasion. With its combination of tender lobster, flavorful chili sauce, and aromatic spices, this dish is sure to be a hit. By following the tips and recipe provided in this article, you can easily create this restaurant-quality dish in your own home.

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