Posted on in Seafood Recipes

Deviled Grilled Lobster with Garlic Recipe

4 of 5 / 6 ratings
Views: 30182
Deviled grilled lobster with garlic (lagosta grelhada com alho), with a tangy, and flavorful deviled sauce for extra kick.

Deviled Grilled Lobster with Garlic Recipe

Preparation time 15 min
Cooking Time 25 min
Ready In 40 min
Level of DifficultyEasy
Servings4

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
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
Get Portuguese ingredients

Preparation

  1. Place the lobster headfirst into salted boiling water and cook it for 1 minute, remove and drain. 
  2. Preheat a grill to medium heat.
  3. Melt the butter with the olive oil in a small skillet over medium heat.
  4.  Add the sausage and cook until the fat begins to render, 1 to 2 minutes. 
  5. Add the garlic and cook until fragrant, about 1 minute. 
  6. Pour about half of the butter-oil into a bowl and keep warm; leave the sausage in the skillet. 
  7. Add the panko to the skillet; cook, tossing, until crisp and golden, about 5 minutes. 
  8. Stir in the parsley, chives and lemon juice and season with salt and pepper.
  9. Brush the lobster tails and cavities with some of the reserved butter-oil; season with salt and pepper. 
  10. Firmly pack the breadcrumb mixture into the cavities and onto the tails; drizzle with more of the reserved butter-oil.
  11. 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. 
  12. Sprinkle with parsley; serve with lemon wedges and the remaining butter-oil for dipping.

Recipe Credit: Food Network Magazine

Photo Credit: Yunhee Kim


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