Recipe courtesy of Laurent Tourondel
Total:
1 hr 20 min
Active:
45 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 20 min
Active:
45 min
Yield:
4 servings
Level:
Advanced

Ingredients

Greek Vegetables:
  • 1/4 cup olive oil
  • 2 small fresh onion bulbs, halved
  • 2 small artichokes, trimmed and choke removed
  • 1/2 red pepper, trimmed and seeded
  • 1/4 head fennel, trimmed
  • 4 mushrooms, trimmed
  • 6 cherry tomatoes, hulled
  • 1/4 cup white wine
Red Pepper Coulis:
  • 1 cup canola oil
  • 1 garlic cloves
  • 4 red peppers, trimmed, seeded, and cut into strips
  • 2 sprigs thyme
  • 4 ounces chicken stock
  • Salt and pepper
  • 4 (1 1/2) pound blue lobsters
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 pounds butter
  • 4 tablespoons chopped tarragon
  • 4 tablespoons chopped garlic
  • 4 tablespoons chopped shallots
  • 4 teaspoons lemon juice

Directions

Watch how to make this recipe.

To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.

In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.

To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.

While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.

To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.

To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.

For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Grilled Lobster

Recipe courtesy of Chris Fischer

Grilled Coconut Lobster

Recipe courtesy of Ching-He Huang

Grilled Crayfish (or Spiny Lobster) with Dressings

Recipe courtesy of Peter Gordon

Great Hill Blue Grilled Cheese

Recipe courtesy of Tia Keenan|Queens Kickshaw

Grilled Romaine Salad with Blue Cheese

Recipe courtesy of Alex Guarnaschelli

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here