Post by Tia on May 30, 2005 19:20:02 GMT -5
Grilled Lobster with Creamy Lemon
Sauce
The key to great lobster is to get the freshest you can find;
buy it just before you're ready to cook and have the
fishmonger split and clean it for you.
Makes 4 servings
3/4 cup yogurt cheese*
Two 1 1/2-pound lobsters, split and cleaned
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/8 teaspoon freshly ground black pepper
4 lemon slices, for garnish
Prepare grill for a medium fire, using direct method (see
Cooking Methods).
In medium bowl, combine yogurt cheese, dill, juice and 1/4
teaspoon of the pepper; stir to blend. Set aside.
Season lobsters with salt and remaining 1/8 teaspoon
pepper. Break lobster claws off and crack with back of a
heavy knife. Place lobsters on grill, split-side down; place
claws on slightly cooler part of grill and cover loosely with
foil. Grill 8-10 minutes, until meat is firm.
Remove lobsters from grill and separate halves; crack
claws through completely. Place half a lobster and one claw
on each of 4 plates. Garnish with lemon slices and serve
with one-fourth of the sauce on the side.
SERVING (3 OUNCES LOBSTER, WITH 3 TABLESPOONS
SAUCE) PROVIDES: 1/2 Milk, 1 1/2 Proteins.
PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat,
61 mg Cholesterol, 491 mg Sodium, 5 g Total Carbohydrate, 0 g
Dietary Fiber, 21 g Protein, 170 mg Calcium
*To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat
yogurt into coffee filter or cheesecloth-lined strainer; place
over bowl. Refrigerate, covered, at least 5 hours or overnight.
Discard liquid in bowl. Makes 3/4 cup yogurt cheese.
Sauce
The key to great lobster is to get the freshest you can find;
buy it just before you're ready to cook and have the
fishmonger split and clean it for you.
Makes 4 servings
3/4 cup yogurt cheese*
Two 1 1/2-pound lobsters, split and cleaned
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
3/8 teaspoon freshly ground black pepper
4 lemon slices, for garnish
Prepare grill for a medium fire, using direct method (see
Cooking Methods).
In medium bowl, combine yogurt cheese, dill, juice and 1/4
teaspoon of the pepper; stir to blend. Set aside.
Season lobsters with salt and remaining 1/8 teaspoon
pepper. Break lobster claws off and crack with back of a
heavy knife. Place lobsters on grill, split-side down; place
claws on slightly cooler part of grill and cover loosely with
foil. Grill 8-10 minutes, until meat is firm.
Remove lobsters from grill and separate halves; crack
claws through completely. Place half a lobster and one claw
on each of 4 plates. Garnish with lemon slices and serve
with one-fourth of the sauce on the side.
SERVING (3 OUNCES LOBSTER, WITH 3 TABLESPOONS
SAUCE) PROVIDES: 1/2 Milk, 1 1/2 Proteins.
PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat,
61 mg Cholesterol, 491 mg Sodium, 5 g Total Carbohydrate, 0 g
Dietary Fiber, 21 g Protein, 170 mg Calcium
*To prepare yogurt cheese, spoon 1 1/2 cups plain nonfat
yogurt into coffee filter or cheesecloth-lined strainer; place
over bowl. Refrigerate, covered, at least 5 hours or overnight.
Discard liquid in bowl. Makes 3/4 cup yogurt cheese.