Portuguese Deviled Grilled Lobsters Recipe
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Fish / Seafood
Wed, Oct 7, 2015, 00:12
4 out of 5 with 4 ratings
Ingredients
4 1 1/2 -pound live lobsters12 tablespoons unsalted butter1/4 cup extra-virgin olive oil1/3 pound linguica (Portuguese sausage)6 cloves garlic, chopped1 3/4 cups panko (coarse Japanese breadcrumbs)1/4 cup chopped fresh parsley, plus more for garnish3 tablespoons minced chivesJuice of 1 lemon, plus lemon wedges for garnishKosher salt and freshly ground pepper
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This site uses US measurements.
This site uses US measurements.
Directions
- Prepare the lobsters and preheat a grill to medium heat.
- Melt the butter with the olive oil in a small skillet over medium heat. Add the sausage and cook until the fat begins to render, 1 to 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. Stir in the parsley, chives and lemon juice and season with salt and pepper.
- Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
- Place the lobsters on the grill shell-side down; cover with a disposable aluminum pan and cook until the shells turn red and the stuffing is crisp, 12 to 15 minutes. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.
Recipe Credit: Food Network Magazine
Photo Credit: Yunhee Kim
Photo Credit: Yunhee Kim
Comments
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This Portuguese fish stew (caldeirada de peixe) is packed with different types of fish and seafood.
This is a family favorite. We serve it with a plain white rice that will absorb the delicious sauce.