Evening Edge
What’s For Dinner?
Grilled Lobster With Asian Dipping Sauce and Drawn Butter
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IN THE KITCHEN WITH . . . / KAREN CLYDESDALE, 52, MARIETTA
Grilled Lobster With Asian Dipping Sauce and Drawn Butter
Nominated by Kelley McLellan:
"Whether it is a 'light supper' for 50 on the back deck to celebrate a graduation, or an intimate dinner for family for no special reason at all, my Mom never ceases to amaze me. Although the meals are always prepared from scratch, and often quite complicated, she seems to float from the kitchen to the table effortlessly. In fact, whenever you compliment her on a dish, she says, 'It was so easy!'
"Mom loves all aspects of preparing a meal, from planning it to setting a gorgeous table. But it is clear to me that her reason for cooking is the simple satisfaction and delight she derives from it. She has taught my sister and me that cooking is not a task, but an experience to savor and enjoy . . . like all the wonderful foods that come from her kitchen."
From her work as an interior designer, Karen Clydesdale knows that the more she can engage her clients' senses, the happier they will be with the space she creates for them. So it is with those who experience her table. The food is always imaginative, delicious and memorable. But there is also the lively mood she creates: dramatic eye appeal, a pleasing ambience and a little bit of surprise.
Hands on time: 25 minutes Total time: 35 minutes Serves: 4
Ingredients:
3 garlic cloves, minced
1/3 cup Asian fish sauce
1/3 cup fresh lime juice
1/3 cup packed brown sugar
1 1/2 teaspoons Asian chile paste
1/4 cup (packed) chopped fresh cilantro leaves
1/4 cup (packed) chopped fresh mint leaves
1 to 3 tablespoons water
4 (1 1/2-pound) live lobsters
2 tablespoons unsalted butter, melted, for basting
8 tablespoons unsalted butter, for sauce
Juice of 1/4 lemon
Salt and pepper to taste
Lemon and lime halves for garnish
Instructions:
Bring a very large stockpot or kettle, 3/4 full of water, to a rolling boil. Plunge lobsters headfirst into the water and cook for three minutes. Transfer lobsters to a colander to drain and cool.
Meanwhile, preheat a gas grill at medium setting. When lobster are cool enough to handle, twist off the tails and break off the claws at body of each lobster. Discard the bodies. With kitchen shears or a cleaver, halve the tails (including the shells) lengthwise. Do not remove tail or claw meat from the shells. Place the lobsters, shell side down, directly on grill and brush with melted butter. Cover the claws and tails with aluminum foil.
Grill for 6 minutes or until meat is opaque, basting occasionally with the 2 tablespoons butter. Melt the remaining 8 tablespoons butter and whisk until it emulsifies. Add lemon juice, salt and pepper. Serve lobsters, garnished with lemon and lime halves, with the Asian dipping sauce and melted butter.


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