Lobster Lessons From Bobby Flay

One Involves Grilling It

(CBS)  Steamed Lobster Tail Fra Diavolo

Fra Diavolo Sauce
2 tablespoons olive oil
1 Spanish onions, finely chopped
4 cloves garlic, thinly sliced
1 teaspoon red chile flakes
8 plum tomatoes, grilled and coarsely chopped
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground pepper
8 steamed lobsters (recipe above)
1 lb fettuccine, cooked al dente
Fresh basil leaves, for garnish

Heat olive oil on medium saucepan over medium high heat. Add the onions and garlic and cook until soft. Add the chile flakes and cook for 30 seconds. Add the tomatoes and cook until thickened. Season with salt and pepper and stir in the basil and parsley. Place cooked pasta in a bowl and top with the sauce and lobster.

Steamed & Grilled Lobster Tails with Tamarind-Mint Vinaigrette
Serves 4

Tamarind-Mint Vinaigrette

1/4 cup fresh orange juice
3 tablespoons tamarind paste
1 tablespoon Dijon mustard
3 tablespoon rice vinegar
1/4 cup fresh mint leaves
Salt and freshly ground black pepper
1/2 cup canola oil

Combine orange juice, tamarind paste, mustard, vinegar, mint and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

Steamed & Grilled Lobster Tails

8 steamed lobster tails (recipe above)
3 tablespoons olive oil
Salt and freshly ground black pepper

Heat grill to high. Brush flesh side of lobster tail with oil and season with salt and pepper. Place tails, flesh-side down on the grill and grill until slightly charred; flip over and continue grilling for 2-3 minutes. Remove from grill and immediately drizzle with tamarind-mint vinaigrette.