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Shellfish spectacular; lobster tails and giant prawns ... simple and impressive on the barbecue.

Show off with shellfish on the barbecue. Guests will rave as lobster tails and giant prawns sear on the grill. Their succulent, sweet flesh needs little adornment to make dramatic presentations.

The tails of spiny lobsters are often sold ftozen. Split them to grill evenly.

Prawns are actually just large shrimp. Buy them according to size; the seafood industry calls them either colossal (10 to 15 per Lb.) or extra-colossal (fewer than 10 per Lb.). Since market labels vary, ask for them by count per pound.

These shellfish have price tags to match their size. Lobster tails range from $19 to $23 per pound, large prawns from $15 to $18 per pound.

You may need to order them ahead.

Sage-buttered Lobster Tails 4 spiny lobster tails (8 to 10 oz.

each), thawed if frozen 4 medium-size crookneck squash

(about 3/4 lb. total), ends trimmed 1/2 cup (1/2 Lb.) butter or margarine,

melted 1 teaspoon grated lemon peel 2 tablespoons lemon juice 2 tablespoons minced fresh sage or

1 teaspoon dry sage leaves Fresh sage sprigs (optional) Lemon wedges Salt and pepper

With kitchen scissors, cut off fins and sharp spines along sides of each tail. Set tail, shell side down, on a board; with a heavy knife, split tail in half lengthwise, using a bammer or mallet to force knife through shell. Rinse lobster and pat dry. Starting about 1/2 inch ftom the stem end, cut each squash lengthwise 3 or 4 times at about 1/4-inch intervals, leaving attached at stem end. Gently fan slices out slightly. Mix butter, lemon peel, lemon juice, and minced sage. Reserve 1/2 of the butter mixture. Place lobster, shell side down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds). Set squash on grill, gently fanning out slices. Brush lobster and squash with 1/2 of the sage butter. Cook squash 3 minutes; gently turn over with a wide spatula, brush with more butter, cook until tender when pierced, about 3 more minutes. Cook lobster tail 5 minutes, then turn over and continue cooking until just opaque in thickest part (cut to test), about 2 minutes longer. Place on dinner plates, drizzle reserved butter over lobster, and garnish with sage sprigs and lemon wedges. Add salt and pepper to taste. Makes 4 servings.

Per serving : 242 cal. ; 2 7 g pro tein; 13 g fat; 5. 7 g carbo.; 594 mg sodium; 121 mg chol.

Grilled Prawns and Tomatoes with Basil Oil

1 to 1 1/2 pounds colossal (10 to 15 per Lb.) or extra-colossal prawns (8 to 10 per Lb.)

1/4 cup extra-virgin olive oil 1 clove garlic, pressed or minced 2 tablespoons minced fresh basil

or 1 teaspoon dry basil 3 large firm-ripe tomatoes (about 8

oz. each), cored and cut crosswise into 1/2-inch-thick slices 4 large romaine leaves, washed and

crisped Salt and pepper Fresh basil sprigs (optional)

Peel and devein prawns. Thread equal portions of prawns on each of 4 skewers. Mix the oil, garlic, and minced basil. Brush prawns and tomatoes with basil oil. Place prawns and tomatoes on a grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grilllevel only 2 to 3 seconds). Cook, brushing tomatoes and prawns with basil oil and turning them once, until prawns are just opaque in thickest part (cut to test) and tomatoes are hot, about 6 minutes total for both.

Place 1 romaine leaf on each of 4 dinner plates. Place tomatoes on romaine; set prawns alongside. Drizzle prawns and tomatoes with remaining basil oil. Add salt and pepper to taste. Garnish with basil sprigs. Makes 4 servings. Per serving. 251 cal. ; 20 g protein; 16 g fat; 8.3 g carbo.; 150 mg sodium; 140 mg chol. Grilled Prawns and Spinach Salad

1 to 1 1/r pounds colossal (10 to 15

per lb.) or extra-colossal prawns (8 to 10 per lb.) 1/2 cup dry sherry

1/4 cup rice vinegar or cider vinegar 2 tablespoons Oriental sesame oil 1 tablespoon minced fresh ginger 2 teaspoons sugar 1 teaspoon soy sauce 1 teaspoon finely shredded orange

peel 3 small oranges (about 1 lb. total) 31/2 quarts bite-size pieces spinach

leaves (about 10 oz.), rinsed and crisped 1 large red bell pepper, stemmed and

cut into thin slivers Salt and pepper

Peel prawns and devein. To butterfly, cut down back of each prawn almost but not completely through; rinse and pat dry

Mix sherry, vinegar, oil, ginger, sugar, soy sauce, and peel. Combine 2 tablespoons of mixture with shrimp; cover and chill at least 30 minutes or up to 1 hour. Reserve remaining mixture. Cut peel and membrane off oranges. Thinly slice fruit crosswise, then cut slices in half crosswise. Ii a large bowl, combine oranges, spinach, and bell pepper. Cover and chill up to I hour. Spread shrimp out flat on grill over solid bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds); cook, turning once, until opaque in thickest part (cut to test), about 3 minutes total.

Add shrimp and reserved dressing to spinach mixture; mix lightly. Place equal portions on 4 dinner plates. Add salt and pepper to taste. Makes 4 servings.

Per serving: 233 cal.;21 g protein; 8.9g fat; 18g carbo.; 265 mg sodium; 140 mg chol.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1989
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