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Grilling Recipes

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SEAFOOD
As more people have begun to contribute their favorite recipes, we have decided to divide this area of our web site into six sections to make it easier for you to find a recipe that fits what your family is hungry for!  Each section will include both appetizers and entrees.  You've arrived at the SEAFOOD page.  Select Seafood Recipes in the index below, or click on another food category to go to another set of recipes!

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Seafood Recipe Index

 

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Caribbean Grilled Lobster Tails with Black Bean Sauce

  • 6 lobster tails (Spiny lobster, or langosta)
  • 1 shallot, minced
  • 2 cloves garlic, crushed
  • 4 Tbs olive oil
  • 1 tsp sea salt
  • 1 tsp paprika
  • ½ tsp dried thyme or tsp fresh thyme leaves
  • Freshly ground black pepper
  • Juice of ½ lemon or lime
  • ¼ cup white wine
  • 6 cups hot cooked rice
  • Black Bean Sauce (see below)
Defrost lobster tails in refrigerator if frozen, and cut, front and rear with kitchen scissors.

Combine shallot, garlic, olive oil, salt, paprika, thyme, pepper, lemon or lime juice and wine in a large plastic bag and marinate for at least one hour.

Place lobsters tails on a grill rack over direct flame or coals and baste with remaining marinade. Turn frequently using tongs, since lobster tails are easily burned. When meat is opaque, the tails are done.

Cook rice according to package instructions.  Place 1 cup of rinse in center of each plate. Ladle heated black bean sauce over the rice.  Arrange grilled lobster tail over the sauce.

Black Bean Sauce:

  • 1 medium Bermuda onion, coarsely chopped
  • 4 tbs olive oil
  • 1 yellow bell pepper, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 cloves garlic, minced
  • 2 can black beans (Frijoles Negros) and their juice
  • 1 tsp crushed red pepper
  • 1 cup chicken stock
  • ¼ cup chopped cilantro

Salt and pepper to taste

Cook Bermuda onion in oil for 5 minutes over moderate heat, or until edges are very brown. Add chopped pepper and garlic. Continue cooking for 5 minutes, stirring frequently. Add remaining ingredients and check for seasoning.

Reduce heat and simmer for 30 minutes. Remove from heat. Place ½ of the cooled black bean mixture in blender or food processor and puree.

Refrigerate until you are ready to reheat (on low temperature) and use.

 Submitted by Polly Morgan

 

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Last modified: May 07, 2007
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