Portuguese-Style Grilled Stuffed Lobster
Votes: 3
Time: 40 min.
Complexity: easily
Quantity: 4 stuffed lobsters
Complexity: easily
Quantity: 4 stuffed lobsters
Portuguese-style grilled stuffed lobsters - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 live lobsters (700 g each)
- 12 tbsp (170 g) butter
- 1/4 cup olive oil
- 150 g finely chopped linguica (Portuguese sausage)
- 6 chopped cloves of garlic
- 1 and 3/4 tbsp. panko breadcrumbs (large Japanese breadcrumbs)
- 1/4 cup chopped fresh parsley, plus more for garnish
- 3 tbsp chopped chives
- Juice of 1 lemon plus lemon wedges for garnish
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Prepare the lobsters. Preheat the grill to medium heat.
In a small skillet over medium heat, melt the butter and olive oil. Add the sausage and cook until the fat begins to render, 1-2 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour about half of the butter mixture into a bowl and keep warm. Leave the sausage in the skillet. Add the panko breadcrumbs and cook, stirring, until crisp and golden, about 5 minutes. Add the parsley, chives, and lemon juice, and season with salt and pepper. - Brush the lobster tails and inside of the shells with the remaining oil, season with salt and pepper. Stuff them tightly with the breadcrumb mixture (shells and tails) and baste with the oil mixture again.
Place the lobsters shell-side down on the grill, cover with a disposable aluminum pan, and cook until the shells are red and the filling is crisp, 12-15 minutes. Sprinkle with parsley and serve with lemon wedges and the remaining butter mixture as a dipping sauce.
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