BBQ Recipe Book: 70 Of The Best Ever Healthy Barbecue Recipes...Revealed! by Samantha Michaels

Author:Samantha Michaels [Michaels, Samantha]
Language: eng
Format: epub, mobi
Publisher: Speedy Publishing LLC
Published: 2013-05-13T17:00:00+00:00

Recipe 10 – Grilled Lobster Rolls

Although lobster is considered quite a rich type of fish it is still extremely healthy for you. This particular recipe contains 310 calories per serving along with 8g fat.

Ingredients

2 x 283 gram Fresh Lobster Tails

(However Frozen Ones Can Be Used But Need To Be Completely Thawed Before They Are Cooked)

2 Teaspoons Extra Virgin Olive Oil

236grams Snow Peas Trimmed

60grams Celery Minced

60grams Reduced Fat Mayonnaise

1 Tablespoon Lemon Juice

2 Teaspoons Lemon Juice

1 Tablespoon Shallot Minced

2 Teaspoons Dijon Mustard

1 Teaspoon Fresh Tarragon Chopped

½ Teaspoon Freshly Ground Black Pepper

1/8 Teaspoon Salt To Taste

¼ Teaspoon Garlic Powder

Instructions

1. Get the barbecue started placing the grill just 4 inches above the heat source, as you will be cooking the lobster tails on a high heat.

2. Take each lobster tail and place on a chopping board with the soft side facing up wards and cut each one in half lengthwise through the shell using some kitchen shears. Now run your fingers inside the shell to help loosen the meat away from the sides and then brush it with oil.

3. Now take the lobster tails and place on the grill cut side down and cook until the meat has become lightly charred and the shell has started to turn read. This should take around 5 or 6 minutes and then continue to cook the lobster tails until the meat has become opaque and the shell is completely red which should take a further 2 to 4 minutes dependent on the size of each lobster tail. Now transfer the lobster tails to a chopping board.

4. Whilst the lobster tails are cooling bring a small pan of water to the boil and into this put the snow peas and cook until they turn bright green. Drain and then refresh them using some cold water and slice them very thinly.

5. As soon as the lobster tails are cool enough to handle remove the meat from inside and chop coarsely. Then set to one side.

6. Now into a bowl place the celery reduced fat mayonnaise, lemon juice, shallot, Dijon mustard, tarragon, pepper, salt and garlic powder and mix well together. Then to this add the meat from the lobster tails along with the thinly cut snow peas and stir well. Now you can either place the salad you have just made onto toasted whole wheat rolls or serve it back inside the shell of the lobster tails.

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