3 Quick & Easy Gluten-Free Lobster Dishes
This is a guest post by Kevin from LobsterAnywhere.com
Just because you’re eating gluten-free doesn’t mean that you can’t indulge yourself with something truly amazing like lobster. The great thing about cooking with this seafood is that less is more. Many of the best recipes are easy-peasy.
Sure, you can go all out and prepare a fancy Lobster Thermidor or Bouillabaisse. But who wants to wait that long? Here are three recipes that are wickedly easy and quick, too.
Lobster Tails with Citrus Butter
We all know about wine and food pairings. However, if there exists a food-food pairing, it is lobster and butter. For this recipe, get some high-quality butter like Plugra. Plan on about ½ tablespoon per tail. Allow it to soften.
Add a drizzle of olive oil with some salt and pepper. You can use either lemon or lime. Use an equal amount of juice to butter. We put in a bit of zest, too, to make the flavors pop. Then, spread a portion on each tail, saving a bit for dipping. Broil for about 5–7 minutes. Yummy!
Grilled Lobster Bake
This recipe is an excellent choice for a group. Think of it as a virtual trip to New England. The traditional bake includes seafood, corn on the cob, and red potatoes—a roasting pan on your grill substitutes for a sand hole. Make sure and put liquid dish soap on the bottom to make cleaning easier.
Parboil the potatoes. Then, line your pan with kombu seaweed or another suitable variety from your grocer’s Asian food section. Place the lobster and corn on top of it. We recommend leaving a bit of space around each piece for more even cooking. Then, put the potatoes on next. Add another layer of seaweed and some water so that the food can steam. Cover and put on your grill.
Let it steam for about 15 minutes so that it can soak up all that delicious briny flavor. Remove and let it cool for another 5 minutes. You can use the melted butter from the previous recipe or just a plain, salted one, instead.
We saved the best and most luxurious one for last. Award-winning chef, Thomas Keller, is the creator of this classic. We prefer using tail meat for this recipe because of the easier prep. Start with a couple of tablespoons of water in a medium-sized saucepan. Then, add a tablespoon of butter from one stick one at a time. Make sure they melt entirely before adding the next.
Do not let the butter boil.
Add the lobster and let it cook up to 8 minutes. Use a spoon to baste the meat, turning them over after 3 minutes. Serve in a warmed baking dish with crusty gluten-free bread. Finish up with a delicious lemon tart. OMG!
Gluten-free doesn’t mean flavorless. Simple lobster recipes prove it. With the affordable prices, the time has never been better to indulge yourself.