Bobby Flay's Grill It! by Bobby Flay;Stephanie Banyas;Sally Jackson

Author:Bobby Flay;Stephanie Banyas;Sally Jackson
Language: eng
Format: mobi
ISBN: 9780307887634
Publisher: IB Dave's Library
Published: 2008-04-29T00:00:00+00:00

Stir together the mayonnaise, lemon zest and juice, celery, onion, chives, tarragon, pepper, and salt in a large bowl. Add the lobster meat and stir to combine. The lobster salad can be covered and refrigerated for up to 2 hours.

Heat your grill to high.

Brush the inside of the buns with the butter and place, butter side down, on the grill. Grill until lightly golden brown, 30 to 40 seconds.

Divide the lobster salad among the buns and serve immediately.

Grilled Lobster Tails with White Clam Sauce

Every now and then I get a yearning for a big bowl of perfectly cooked linguine smothered in a garlicky white clam sauce. The sauce, packed with juicy, plump clams, is slightly briny, slightly spicy, and slightly creamy from the olive oil and a little butter added at the end. Though I haven’t figured out how to grill pasta just yet, I have figured out that the sauce is equally good, if not better, served over grilled lobster tails. If you aren’t able to find fresh chopped clams in your supermarket or fish market, feel free to substitute a high-quality canned version.

Serves 4

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