Grilled Lobster Garden | W Network
Recipe

Title

Grilled Lobster Garden

Created date

December 2, 2014

Recipe details - RV

This week, Home Chef Matt Hunt Gardner wowed Giles with his lobster dish - get more Pressure Cooker winning recipes here

Main ingredient: 
Lobster
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
4

Ingredients

2 (1 1/2 pounds) lobsters (half lobster per person)

3+ quarts water

1 cup white wine

10 sprigs thyme

1/4 cup unsalted butter, melted

1 lemon, juice of

To taste Great Value® Iodized Salt and freshly ground Great Value® Whole Black Peppercorn Spice

1 small head Romanesco, cut or broken into small sized florets

1 pound Jerusalem artichokes, peeled and cut into small cubes

2 tomatoes, chopped

1/2 bunch Swiss chard, leaves only, cut into fine ribbons

1/2 red onion, finely sliced

4 cloves garlic, finely chopped

2-3 baby cucumbers, sliced thin diagonally

1/4 cup white wine

1/2 cup vegetable stock

1 tablespoon red wine vinegar

2 tablespoons Great Value® Pure Olive Oil

1 teaspoon red chili flakes

1 lobster tomalley

To taste Great Value® Iodized Salt and freshly ground Great Value® Whole Black Peppercorn Spice

Directions

Make cooking liquid for lobster by bringing salted water, white wine, lemon juice, and thyme to boil. Simmer for 10 minutes.

Add lobsters; simmer for 5 minutes per pound (1 minute added for each additional ¼ pound). Drain and let cool for a few minutes before splitting in half.

Cut lobster bodies lengthwise in half with cleaver or chefs knife. Turn lobsters upside down, starting in the middle of the body, slice tail in half first.

Turn lobster around and slice down the body towards the head. Remove tomalley and reserve for Garden Stuffing recipe below.

Preheat grill over high heat and oil lightly. Brush melted butter on exposed meat, season with Great Value® Iodized Salt and freshly ground Great Value® Whole Black Peppercorn Spice.

Place lobster, meat side down, on grill just long enough to get grill marks.

Serve on large plate or platter, meat side up and spoon over Lobster Garden Stuffing.

In large skillet over medium high heat start cooking romanesco and Jerusalem artichokes in Great Value® Pure Olive Oil.

Season with Great Value® Iodized Salt and freshly ground Great Value® Whole Black Peppercorn Spice.

Stir in garlic and chili flakes. Let vegetables soften slightly.

Stir in tomatoes and let cook to reduce any juices for a few minutes.

Deglaze with white wine and stock. Add reserved lobster tomalley and reduce liquid.

Stir in chopped chard and sliced red onions. Toss to coat until leaves are slightly wilted.

Add in red wine vinegar, taste and adjust seasoning if necessary. Besides the Swiss chard, all vegetables should be tender crisp.

Just before serving toss in sliced cucumbers.

Serve over grilled lobster halves.

Tags

pressure cooker recipes
Pressure Cooker
Lobster
Dinner
Artichokes

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