Steven Raichlen's Barbecue! Bible


MAINE LOBSTER

LOBSTER THE WAY WE DO IT IN FLORIDA
 

Lobster1.jpg

To most Americans, lobster means homaris americanus. But here in Miami, the crustacean of choice is the spiny lobster. The spiny lobster lacks the large claws of the Maine lobster, but the tail is larger and meatier.
Here’s how they do lobster in Mexico–with a butter Worcestershire glaze and a garlicky mojo de ajo. Below is the recipe for that garlic sauce, and it goes great not just with lobster, but with nearly any kind of grilled seafood. The complete recipe is in my newest book, Planet Barbecue.

Lobster_2.jpg

MOJO DE AJO

1/4 cup extra-virgin olive oil or vegetable oil
3 cloves garlic, minced or thinly sliced
3 tablespoons minced onion or scallion
1/4 cup finely minced flat-leaf parsley or cilantro (or a mix of both)
1 tablespoon fresh lime juice (or more to taste)
Coarse salt (kosher or sea) and freshly ground black pepper
Heat the oil in a small saucepan. Add the garlic, onion, parsley, and cilantro (if using) and fry over medium heat until lightly browned, 2 to 3 minutes. Add 1/4 cup of water and the lime juice and boil for 2 minutes. Correct the seasoning, adding more lime juice, if desired, and salt and pepper to taste.

Join the Discussion