What’s on the Grill #131
Grilled Porterhouse with grilled lobster tail and curry butter! This was Friday night, and what better way to kick off the weekend than a little surf and turf. I had an extra lobster tail sitting in the freezer from earlier in the week, so I built a lot of anticipation into this meal knowing the tail was waiting for me. I have had a love/hate relationship with lobster for some time. I find it is either prepared right, or it’s not. In fact, if I am going the crustacean route, I often prefer the lobster’s leggy friend Mr. Crab. You really can’t screw up crab…but you also can’t grill it (or can you?….).
I will skip talking about the steak, outside of letting you know it was a nice cut and had a lot of flavor. I used my simple salt, pepper, and “a third” rub. The third here was paprika. For the lobster, I dropped the tail into a pot of boiling salted water for 8 minutes. With the tail now mostly cooked, I moved it to the grill over direct high heat and cooked it for an additional 7 minutes. During the grilling of the lobster, I brushed on some curry butter.
I started the steak a little bit before the lobster so both the turf and the surf beached themselves at the same time. For a little veg, I added the always good grilled zucchini.
I could be biased, but this is by far the best lobster I have had. The grill adds a wonderful smokiness to the flesh and the curry butter, thanks to The Flay, is simply divine. If you have ever had a bad lobster experience, I encourage you to take that thing out of the pot and put it on the grate.
Curry Butter
Adapted from Bobby Flay’s Boy Gets Grill
p.122
2 Tbls Olive Oil
1/2 small red onion
3 cloves garlic, finely chopped
3 Tbls curry powder
2 cups white wine
8 ounces unsalted butter
Heat oil in a skillet. Add the onion and garlic, cook and stir for about 5 minutes; do not brown. Add the curry powder and cook and stir for an additional 3 minutes. Add the wine, simmer and reduce until reduced to about 1/4 cup.
Place the butter in a bowl, add the curry mixture, and mix well. Cover and refrigerate for two hours. I made mine earlier in the week and froze it.
After this hearty meal, I “rested it off” with some fire time and Bell’s Oberon. What a great night.
I will skip talking about the steak, outside of letting you know it was a nice cut and had a lot of flavor. I used my simple salt, pepper, and “a third” rub. The third here was paprika. For the lobster, I dropped the tail into a pot of boiling salted water for 8 minutes. With the tail now mostly cooked, I moved it to the grill over direct high heat and cooked it for an additional 7 minutes. During the grilling of the lobster, I brushed on some curry butter.
I started the steak a little bit before the lobster so both the turf and the surf beached themselves at the same time. For a little veg, I added the always good grilled zucchini.
I could be biased, but this is by far the best lobster I have had. The grill adds a wonderful smokiness to the flesh and the curry butter, thanks to The Flay, is simply divine. If you have ever had a bad lobster experience, I encourage you to take that thing out of the pot and put it on the grate.
Curry Butter
Adapted from Bobby Flay’s Boy Gets Grill
p.1222 Tbls Olive Oil
1/2 small red onion
3 cloves garlic, finely chopped
3 Tbls curry powder
2 cups white wine
8 ounces unsalted butter
Heat oil in a skillet. Add the onion and garlic, cook and stir for about 5 minutes; do not brown. Add the curry powder and cook and stir for an additional 3 minutes. Add the wine, simmer and reduce until reduced to about 1/4 cup.
Place the butter in a bowl, add the curry mixture, and mix well. Cover and refrigerate for two hours. I made mine earlier in the week and froze it.
After this hearty meal, I “rested it off” with some fire time and Bell’s Oberon. What a great night.
Mike Lang
