Grilled Lobster with Chili Salsa

Main Dish

Seafood Recipes

Grilled lobster is a great barbecue recipe. This grilled lobster recipe pairs with white wines, including: Chardonnay, Viognier and White Burgundy. 

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Grilled Lobster with Chili Salsa
grilled lobster
Course entree
Prep Time 20 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Salsa
Course entree
Prep Time 20 minutes
Cook Time 8 minutes
Servings
servings
Ingredients
Salsa
grilled lobster
Instructions
  1. To cut the lobsters in half lengthwise, turn one on its back. Cut through the head end first, using a large, sharp knife, turn the lobster and cut through the tail end. Discard the small grayish item in the head - everything else in the shell is edible. Crack the large claws with a small hammer or wooden rolling pin. Repeat with the second lobster. Drizzle the cut side of the lobsters with the oil and sprinkle with the cayenne pepper.
  2. Heat a large non-stick skillet or ridged cast-iron grill pan until very hot, then add the lobster halves, cut-side down, and cook for 2-3 minutes, until lightly golden. Serve with the salsa.
Salsa
  1. To make the salsa, heat the oil in a saucepan and fry the bell pepper, onion and chili for 5 minutes or until tender. Stir in the tomato puree and season to taste. Transfer to a bowl.
Recipe Notes

NOTE: If you want to impress somebody, this is the perfect dish! Boiled new potatoes, light spicy salsa and a green salad are great with it. In summer, you can barbecue the lobsters.

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