Maine Lobster "alla Griglia" Recipe

Maine Lobster "alla Griglia" Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

An Italian twist on the Northeast staple, this grilled recipe combines the sweetness of spring onions with the tang of Calabria peppers.

 

Click here to see more lobster recipes.

2
Servings
675
Calories Per Serving
Deliver Ingredients

Ingredients

  • Two 1 1/2 pounds Maine lobsters
  • 2 bunches spring onions
  • 2 Cups mixed baby heirloom tomatoes
  • 2 Ounces Calabria peppers, chopped
  • 1 small red onion, minced
  • 2 oranges, peeled and chopped with seeds removed
  • 1 bay leaf
  • 1 Cup orange juice
  • 2 Tablespoons sunflower oil
  • Zest and juice of 2 lemons
  • 1/4 Cup lime juice
  • 2 Tablespoons honey
  • 1/4 Cup extra virgin olive oil
  • 1/8 Cup good aged balsamic
  • 2 Tablespoons flat leaf parsley, julienned
  • Salt, to taste
  • Pepper, to taste
  • Olive oil, for seasoning

Directions

Split the lobsters in half and crack the claws. Season well with salt, pepper and olive olive oil and place on a hot grill. Cook the lobsters for approximately 10-12 minutes, until the meat pulls away from the shell. Remove from the shell, cut into bite sized pieces and marinate while warm with the extra virgin olive oil, lemon juice and parsley leaves. Chill and reserve.

Season and grill the spring onions, if they are small split them in half and if the are large cut them in quarters. Cook them until they are tender.

In a medium sized sauce pot add sunflower oil and sweat the onions over a low heat. Add the oranges after 5 minutes and then the honey and cook until the honey is light brown, about 5 minutes. Add the orange juice, zest of the lemons, calabria peppers and bay leaf. Cook the mixture down over a low heat until it is jam like consistency. Reserve.

Quarter the baby tomatoes and sprinkle with salt and olive oil. To serve, toss the lobster with a tablespoon of jam, tomatoes, and onions and dress with salt, balsmic and olive oil.

Nutritional Facts

Total Fat
38g
54%
Sugar
50g
56%
Saturated Fat
24g
100%
Cholesterol
12mg
4%
Carbohydrate, by difference
76g
58%
Protein
14g
30%
Vitamin A, RAE
42µg
6%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
90mg
100%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
89mg
9%
Choline, total
46mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
3µg
0%
Folate, total
136µg
34%
Iron, Fe
2mg
11%
Magnesium, Mg
100mg
31%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
2mg
40%
Phosphorus, P
351mg
50%
Riboflavin
1mg
91%
Selenium, Se
23µg
42%
Sodium, Na
76mg
5%
Thiamin
1mg
91%
Water
303g
11%
Zinc, Zn
3mg
38%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.