Sunny Anderson's Green Goddess Grilled Lobster | The Kitchen | Food Network

preview_player
Показать описание
Sunny loves everything about anything “green goddess,” and these grilled lobster tails are no exception! Here she shares her newest obsession, and if you have some shrimp around, you know what to do!
#SunnyAnderson #TheKitchen #FoodNetwork #GrilledLobster

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sunny's Green Goddess Grilled Lobster with Easy Green Goddess Rice
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 30 min (includes chilling time)
Active: 30 min
Yield: 6 servings

Ingredients

Lobster:
Six 8- to 10-ounce lobster tails, cleaned and split through the shells lengthwise

Herbs:
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon

Compound Butter:
1 stick (8 tablespoons) salted butter, at room temperature
1/2 teaspoon paprika
Pinch crushed red chile flakes
1 large clove garlic, grated on a rasp

Rice:
One 17.3-ounce family-size bag microwaveable rice (cilantro lime or wild rice works!)
Orange and lemon wedges, seeded

Directions

Special equipment: wooden or metal skewers, soaked in water for 1 hour
For the lobster: Skewer the lobster halves through the center of the meat to prevent the tails from curling on the grill.

For the herbs: In a medium bowl, toss together the chives, cilantro, dill, parsley and tarragon.

For the compound butter: In a medium bowl, add the butter, paprika, chile flakes and garlic. Stir with a rubber spatula until the seasonings are blended into the butter. Add half the herb mixture and stir to combine, then refrigerate for at least 1 hour or up to 1 week to allow the flavors to distribute.

Preheat a seasoned grill to medium-high heat and add the lobster, flesh side down. Grill until they release and there are grill marks and slight char, about 3 minutes. Flip over, reduce the heat and spread the flesh of each with the compound butter. Cook, brushing with the compound butter, until the flesh is opaque and cooked through, 3 to 4 minutes.

For the rice: Microwave the rice as instructed on the packaging. Remove to a large bowl and toss with the remaining herbs. Spritz with orange and lemon. Serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Sunny Anderson's Green Goddess Grilled Lobster | The Kitchen | Food Network
Рекомендации по теме
Комментарии
Автор

Bobby Flay cautioned us to lightly cook the lobster first and then throw it on the grill for a few minutes just to get the grill marks; otherwise cooking lobster on the grill causes the meat to become too tough . Food networks keeps us confused.

vuuboo
Автор

Sunny Anderson's Green Goddess Grilled Lobster

anandguruji
Автор

If one ate their food daily weight gain will be significant.

judys
Автор

Who cooks with their hair hanging down in the food? EW! 😵‍💫

carolpeterson
Автор

@foodnetwork GZ, it's not good/healty to eat rice too many times per week!

KR-mxnt