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Grilled Spiny Lobsters with Bahamian Curry Sauce (Bobby Flay) Recipe

Grilled Spiny Lobsters with Bahamian Curry Sauce (Bobby Flay) Recipe

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Grilled Spiny Lobsters with Bahamian Curry Sauce (Bobby Flay)

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Ingredients:

Serving

3 tbsp ancho chile powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground fennel
1 tsp ground cardamom
2 tsp ground turmeric
1 tsp ground cloves
1 tsp ground black pepper
1 tsp ground chile de arbol
2 tbsp canola oil
1 large red onion, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and chopped
3 cloves garlic, chopped
2 to 3 tbsp mesa curry mix (depending on how spicy you like it)
1 cup white wine
3 cups lobster stock
1 cup unsweetened coconut milk
1 tbsp honey
salt and freshly ground black pepper
1/4 cup chopped cilantro leaves
4 (10 to 12 oz) spiny lobster tails
canola oil
kosher salt and freshly ground black pepper
wooden skewers , soaked in water for 30 minutes

Directions:

Mesa Curry Mix:
In a small bowl, combine all of the spices. Transfer to a sealed container and store for up to 1 month.
Bahamian Curry Sauce:
For Bahamian Curry Sauce:
Heat the oil in a medium Dutch oven over high heat. Add the onions and ginger and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Stir in the Mesa Curry Mix and cook for 2 minutes.
Add the white wine and cook until reduced by half. Add the lobster stock and coconut milk and cook until reduced by half, stirring occasionally, about 10 minutes. *Transfer the mixture to a blender and blend until smooth. Strain into a small saucepan and cook to a sauce consistency. Season with honey, salt and pepper, to taste, and fold in the cilantro. Keep warm.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
For Spiny Lobsters:
Preheat the grill to high.
In a pot fitted with a steamer insert, steam the lobster tails until just beginning to become opaque. Remove the tails from the steamer, brush with the oil and season, to taste, with salt and pepper. Place 2 skewers, lengthwise, into each tail so the tails will lie flat on the grill. Grill flesh side down for about 10 minutes or until marked and just cooked through. Serve with the Curry Sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.27 Kcal (1747 kJ)
Calories from fat	218.67 Kcal
		% Daily Value*
Total Fat	24.3g	37%
Cholesterol	61mg	20%
Sodium	252.47mg	11%
Potassium	503.44mg	11%
Total Carbs	22.56g	8%
Sugars	9.57g	38%
Dietary Fiber	3.72g	15%
Protein	20.56g	41%
Vitamin C	11mg	18%
Vitamin A	2.8mg	92%
Iron	3.5mg	20%
Calcium	105.7mg	11%

Amount Per 100 g
Calories	92.94 Kcal (389 kJ)
Calories from fat	48.7 Kcal
		% Daily Value*
Total Fat	5.41g	37%
Cholesterol	13.59mg	20%
Sodium	56.23mg	11%
Potassium	112.13mg	11%
Total Carbs	5.03g	8%
Sugars	2.13g	38%
Dietary Fiber	0.83g	15%
Protein	4.58g	41%
Vitamin C	2.4mg	18%
Vitamin A	0.6mg	92%
Iron	0.8mg	20%
Calcium	23.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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