Best 5 Grilled Lobsters With Southeast Asian Dipping Sauce Recipes

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Indulge in a culinary journey to Southeast Asia with our grilled lobster recipes, where succulent lobster meets an aromatic symphony of flavors. Discover the art of grilling lobster to perfection, resulting in tender, juicy meat that pairs harmoniously with a trio of tantalizing dipping sauces. Embark on a taste adventure as you explore the vibrant Vietnamese Nuoc Cham, the rich and creamy Thai Coconut Curry Sauce, and the spicy-sweet Malaysian Sambal Oelek Sauce. Each sauce captures the unique culinary heritage of its respective region, promising an explosion of flavors that will elevate your grilled lobster experience.

Here are our top 5 tried and tested recipes!

GRILLED LOBSTER WITH VIETNAMESE DIPPING SAUCE



Grilled Lobster With Vietnamese Dipping Sauce image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 25m

Yield Four servings

Number Of Ingredients 7

4 cloves garlic, minced
4 small hot chilies, seeded and minced
3 tablespoons sugar
3 tablespoons Vietnamese fish sauce (nuoc mam)
3 tablespoons fresh lime juice
4 1 1/2-pound lobsters
1 teaspoon canola oil

Steps:

  • In a bowl, combine the garlic, chilies, sugar, fish sauce and lime juice. Set aside. Prepare a charcoal grill. Steam the lobsters for 5 minutes. When cool enough to handle, twist off the claws and tails. Cut the tails in half lengthwise and rub the exposed meat with the oil.
  • Place the tails and claws on the grill over medium-hot coals and grill until just browned and cooked through, about 15 minutes, turning once. Serve hot with the dipping sauce.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 114 grams, SaturatedFat 1 gram, Sodium 4581 milligrams, Sugar 12 grams, TransFat 0 grams

GRILLED LOBSTER TAILS WITH GREEN CURRY-MANGO DIPPING SAUCE



Grilled Lobster Tails with Green Curry-Mango Dipping Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

8 (1 1/2 pound) live lobsters
Olive oil
Salt and freshly ground pepper
16 skewers, soaked in cold water
Green Curry-Mango Sauce, recipe follows
Chopped cilantro leaves, for garnish
Lime wedges, for garnish
4 ounces black caviar, optional
2 tablespoons plus 1/2 cup canola oil
1 red onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 serrano chile, coarsely chopped
2 tablespoons green curry paste
3 ripe mangoes, peeled, pitted, and coarsely chopped
2 cups water
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro leaves
1 tablespoon honey
Salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the lobsters and boil until just cooked through, about 12 to 15 minutes. Meanwhile, preheat the grill to medium-high. Drain the lobsters and put them in a bowl of ice water to stop the cooking. Then drain the lobsters well, remove the tail from the lobster, and carefully remove the tail meat from the shell.
  • Skewer each tail onto 2 skewers so that the meat lies flat. Brush the tails with oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred.
  • Place the lobster skewers on a platter and drizzle with some of the sauce over top. Sprinkle with chopped cilantro and garnish with lime wedges. Top with dollops of caviar, if desired. Serve the remaining sauce in small bowls for individual dipping.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, ginger, and serrano chile and cook for 1 minute. Add the curry paste and cook for 2 minutes. Add mangoes and water, stir well, and cook until the mango is soft, about 15 to 20 minutes. Transfer the mixture to a blender (see *Cook's Note below). Add the lime juice, cilantro, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED LOBSTER WITH GINGER, GARLIC, AND SOY SAUCE



Grilled Lobster with Ginger, Garlic, and Soy Sauce image

Categories     Shellfish     Fourth of July     Low Carb     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 cups olive oil
9 tablespoons soy sauce
6 garlic cloves, minced
6 tablespoons minced peeled fresh ginger
6 2-pound live lobsters
6 tablespoons chopped green onions

Steps:

  • Cook first 4 ingredients in medium saucepan over low heat until garlic and ginger begin to brown, about 8 minutes. Set aside. (Sauce can be made 1 day ahead. Cover; chill. Rewarm before using.)
  • Prepare barbecue (medium-high heat). Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to baking sheet. Return water to boil. Repeat with remaining lobsters.
  • Transfer 1 lobster, shell side down, to work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Repeat with remaining lobsters.
  • Place lobster halves, meat side up, on barbecue. Brush meat with some basting sauce; sprinkle with salt and pepper. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 9 minutes. Remove from barbecue; arrange lobsters on platter. Brush with more sauce and sprinkle with green onions. Serve, passing remaining sauce separately.

GRILLED LOBSTER



Grilled Lobster image

If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 3

4 live lobsters, 1 to 2 pounds each
Unsalted butter, melted (optional)
Lemon wedges

Steps:

  • Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
  • Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells.
  • Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted butter, if desired.

LOBSTER DIPPING SAUCE



Lobster Dipping Sauce image

Butter, lemon and garlic combine to create a buttery concoction for dipping steamed, grilled, (or however you prepare it) lobster.

Provided by johnd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 cup butter
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 teaspoons dried cilantro

Steps:

  • Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

Nutrition Facts : Calories 207 calories, Carbohydrate 0.9 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 14.6 g, Sodium 164.1 mg, Sugar 0.1 g

Tips:

  • When selecting lobsters, choose live ones that are heavy for their size and have a hard shell. Avoid lobsters with missing claws or broken shells.
  • Before cooking, rinse the lobsters under cold water and remove the rubber bands from their claws.
  • To grill the lobsters, preheat your grill to medium-high heat. Place the lobsters on the grill grate and cook for 5-7 minutes per side, or until the shells turn bright red and the meat is cooked through.
  • To make the Southeast Asian dipping sauce, combine all of the ingredients in a bowl and stir until well blended. Serve the sauce alongside the grilled lobsters.
  • For a more flavorful dipping sauce, you can add a tablespoon of minced garlic or ginger to the sauce.
  • If you don't have a grill, you can also cook the lobsters in a large pot of boiling water. Bring the water to a boil over high heat, then add the lobsters and cook for 10-12 minutes, or until the shells turn bright red and the meat is cooked through.

Conclusion:

Grilled lobsters with Southeast Asian dipping sauce is a delicious and easy-to-make seafood dish that is perfect for a special occasion or a casual weeknight meal. The lobsters are grilled to perfection and the dipping sauce adds a flavorful and exotic touch. This dish is sure to impress your friends and family, and it's also a healthy and nutritious way to enjoy seafood.

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