Sam Choy's Recipes
October, 2006

Broiled Lobster with Basil-Garlic Butter Sauce
And Grilled Corn Relish
Tahitian Cold Lobster
 

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Broadcast Date: 10/28/2006

This week on Sam Choy’s Kitchen, Sam serves up two lobster dishes from his Aloha Cuisine Cookbook.

Broiled Lobster with Basil-Garlic Butter Sauce
And Grilled Corn Relish

1 and one half pound fresh live Maine lobster (1 ½ lbs. lobster)
Salt and pepper, to taste
Basil Garlic Sauce
Grilled Corn Relish

Cut lobster in half, season with salt and pepper, and broil until cooked.

To serve, place lobster on a platter and drizzle with basil-garlic butter sauce, or serve basil-garlic butter sauce in a ramekin on the side for dipping. Garnish lobster with lemon wedges, and serve with grilled corn relish.

Basil-Garlic Butter Sauce:
6 Tablespoons butter, softened
2 teaspoon fresh garlic, pureed
1 Tablespoon fresh basil, minced
Juice of half of a fresh lemon (1/2 lemon)
Salt and pepper, to taste

Heat butter and add the rest of the ingredients except basil. Cook until garlic is translucent. Add basil and cook for 30 seconds.

Grilled Corn Relish:
One half onion, chopped (1/2 onion)
One half cup red pepper, chopped (1/2 cup)
2 Tablespoons light olive oil
1 teaspoon garlic, minced
3 corn cobs, grilled then shucked
Salt and pepper, to taste
One quarter cup cilantro, chopped coarsely (1/4 cup)

Saute the onions and pepper with olive oil. Add garlic and grilled corn kernels. Add salt and pepper to taste. Fold in cilantro and serve.

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1 and one half pound lobster (1 ½ lbs lobster)
Juice of one lemon
1 teaspoon cracked peppercorns
2 bay leaves
1 clove garlic, crushed
1 beer
2 Tablespoon asparagus, chopped (parboil until tender before chopping)
2 Tablespoon green peas
2 Tablespoons carrots, diced (parboiled 2-3 minutes)
One half teaspoon Chinese parsley, minced (1/2 teaspoon)
One half teaspoon fresh dill (1/2 teaspoon)
One half cup fresh spinach, chopped (or frozen cooked spinach, squeezed)
(1/2 cup)
2 Tablespoons water chestnuts, diced
Salt and pepper, to taste
1 cup mayonnaise, or to taste
One half teaspoon curry powder, or to taste (1/2 teaspoon)

Steam lobster for 6 to 8 minutes over boiling water to which you have added lemon juice, cracked peppercorns, bay leaves, garlic and beer. Remove lobster from steamer when cooked and immediately submerge in ice water. Let remain in ice water until chilled, about 15 to 20 minutes.

While lobster cools, make the salad by mixing all remaining ingredients, except for the mayonnaise and curry powder. Blend mayonnaise and curry powder together, then mix thoroughly with vegetables.

Split the lobster in two, remove tail meat, discard innards and reserve shell. Fill shell about half full with salad mix, reserving about one half cup of the mix. Slice tail meat into 3-4 sections and replace in tail over salad, leaving gaps between sections to fill with reserved salad mix. Crack claws and use for garnish.

Arrange stuffed lobster and cracked claws on bed of finely chopped lettuce and garnish with lemon wedges and a sprig of fresh dill.

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