Best 6 Grilled Lobster With Salsa Rosa Recipes

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Grilled lobster is a delectable seafood dish that can be enjoyed as a luxurious meal for special occasions or a delightful weeknight dinner. The tender and succulent meat of the lobster pairs perfectly with the tangy and creamy salsa rosa, creating a harmonious symphony of flavors that will tantalize your taste buds. This article will guide you through the process of preparing and cooking grilled lobster with salsa rosa, ensuring that you create a dish that is both visually appealing and irresistibly delicious. We'll provide step-by-step instructions on selecting the freshest lobster, preparing the salsa rosa, and grilling the lobster to perfection. So, gather your ingredients, fire up your grill, and let's embark on a culinary journey that will leave you craving for more.

Here are our top 6 tried and tested recipes!

GRILLED LOBSTER WITH LIME BUTTER AND MANGO SALSA



Grilled Lobster with Lime Butter and Mango Salsa image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 2 servings

Number Of Ingredients 14

4 tablespoons softened butter
1 un-waxed lime, zested
Salt and freshly ground black pepper
1 large (2 pound, 4 ounces) live lobster, killed (see *Cook's Note below)
Mango Salsa, recipe follows
1 ripe, firm mango, peeled and cut into small dice
1 red onion, very finely chopped
1 red finger chile pepper, seeded and finely chopped
2 heaping tablespoons chopped fresh flat-leaf parsley
2 heaping tablespoons chopped fresh cilantro leaves
2 spring onions, very finely sliced
1 lime, juiced (use the lime juice from the zested lime)
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat a charcoal grill, or if using a barbecue, heat it to the white-heat stage.
  • In a small bowl, combine butter and lime zest. Season, to taste, with salt and pepper. Use a pastry brush to cover the fleshy side of the lobster with the lime butter.
  • Place the lobster flesh side down onto the grill and cook for 4 to 6 minutes on each side. Meanwhile, make the mango salsa.
  • To serve, place one half of the lobster on each plate and serve with spoonfuls of the salsa on the side.
  • In a medium bowl, combine mango, red onion, chile pepper, parsley, cilantro, spring onions, lime juice, and olive oil. Season, to taste, with salt and pepper. Set aside at room temperature to allow the flavors to meld.

GRILLED LOBSTER



Grilled Lobster image

If you're not squeamish, the lobsters can also be killed by inserting the point of a sharp knife through the cross mark on their backs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 3

4 live lobsters, 1 to 2 pounds each
Unsalted butter, melted (optional)
Lemon wedges

Steps:

  • Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
  • Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, turning occasionally to avoid burning the shells.
  • Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along underside of tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve. Garnish with lemon wedges and serve with melted butter, if desired.

GRILLED LOBSTER



Grilled Lobster image

Make and share this Grilled Lobster recipe from Food.com.

Provided by Millereg

Categories     Lobster

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered

Steps:

  • In a large pot boil about 2 gallons of water.
  • Add one live lobster and cover.
  • Cook for 3 minutes.
  • Remove lobster with tongs and return water to boiling.
  • Add 2nd lobster.
  • Cook three minutes and remove with tongs.
  • Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
  • Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
  • Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
  • Serve with melted butter in dunking bowls and lemon wedges.

Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4

GRILLED LOBSTER WITH TARRAGON BUTTER SAUCE



Grilled Lobster with Tarragon Butter Sauce image

This is my favorite recipe of all time. Incredible!

Provided by Psalm Caird Wyckoff

Time 35m

Yield 4

Number Of Ingredients 8

4 medium (1 1/2 pound) lobsters
¼ cup salted butter, melted
1 teaspoon lemon juice
1 teaspoon grated onion
1 teaspoon chopped fresh parsley
1 clove garlic, minced
¼ teaspoon dried tarragon leaves, crushed
1 dash hot pepper sauce

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut lobster tails lengthwise with poultry shears. Cut open claws to allow sauce to reach the meat.
  • Combine butter, lemon juice, onion, parsley, garlic, tarragon, and hot sauce in a bowl. Slather meat with sauce and place face-down on the preheated grill.
  • Cook until lobster begins to char, 5 to 6 minutes. Flip and continue to grill until meat is opaque and firm, 5 to 6 minutes more.

Nutrition Facts : Calories 625.2 calories, Carbohydrate 7.3 g, Cholesterol 413.4 mg, Fat 14.7 g, Fiber 0.1 g, Protein 109.2 g, SaturatedFat 7.9 g, Sodium 2109.4 mg, Sugar 0.1 g

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE



Grilled Lobster with Creamy Chili Vinaigrette image

Categories     Dairy     Herb     Shellfish     Backyard BBQ     Dinner     Mayonnaise     Seafood     Lobster     Fall     Summer     Grill/Barbecue     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 15

1 cup mayonnaise
1/4 cup chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chili-garlic sauce*
2 garlic cloves, minced
2 teaspoons sugar
3/4 cup plus 2 tablespoons olive oil
9 ounces angel hair pasta
2 10- to 12-ounce lobster tails (thawed if frozen), split lengthwise in half
1 tablespoon butter
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Lemon wedges

Steps:

  • Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
  • Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
  • Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
  • *Available at Asian markets and in many supermarkets.

BEST GRILLED TROPICAL CITRUS LOBSTER TAILS



Best Grilled Tropical Citrus Lobster Tails image

Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so I like to add dishes that will compliment the lobster and it's flavors. This is orange based butter vs lemon based, but equally as good.

Provided by SarasotaCook

Categories     Lobster

Time 20m

Yield 4-6 Lobster Tails, 4-6 serving(s)

Number Of Ingredients 11

4 -6 lobster tails, this sauce will serve up to 6 (depends on the size)
1 cup butter
1/4 cup orange juice
1 teaspoon orange zest
1/2 teaspoon lime zest
1 teaspoon lime juice
1 tablespoon pineapple juice (since I love to serve this dish with pineapple salsa, you will already have some pineapple juice on )
1 teaspoon honey
1 teaspoon shallot, grated
1 tablespoon garlic
1 tablespoon fresh cilantro, very fine chopped (more or less to taste)

Steps:

  • Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
  • Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
  • Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
  • Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!

Nutrition Facts : Calories 425.7, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 406.1, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2, Protein 0.8

Tips:

  • Choose the right lobster: Look for lobsters that are lively and have a firm shell. Avoid lobsters that are sluggish or have a cracked or damaged shell.
  • Cook the lobster properly: Overcooked lobster is tough and chewy. To prevent this, cook the lobster until the meat is opaque and tender, but not rubbery. The best way to do this is to boil the lobster for 7-8 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Make a flavorful salsa rosa: Salsa rosa is a classic sauce that pairs perfectly with grilled lobster. Be sure to use fresh, high-quality ingredients to make the best salsa rosa possible.
  • Serve the lobster immediately: Grilled lobster is best served immediately, while it is still hot and juicy. If you need to store the lobster, refrigerate it for up to 3 days. When you are ready to serve, reheat the lobster gently in a warm oven or on the grill.

Conclusion:

Grilled lobster with salsa rosa is a delicious and elegant dish that is perfect for any special occasion. By following the tips in this article, you can easily create a grilled lobster dish that will impress your guests. So next time you are looking for a special meal to make, give grilled lobster with salsa rosa a try. You won't be disappointed!

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