Grilled Lobster, Shrimps and Mussels

It is always fun to grill at the beach or at the harbor. I live close to a quint little harbor and often take my portable grill with me. While my husband starts the grill. I shop at the fishmongers shop. I asked him to cook the lobster for me and I buy some large shrimps and mussels. I prefer to cook the lobster before I grill it as lobster can be tough when you grill it raw. The pepper sauce I make at home, but nowadays, you can buy all kinds of sauces at the fishmongers. A few baguettes and a bottle of white wine and you have the makings of a really nice (and easy) dinner at the beach or harbor. Invite some friends. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Lobster with Yellow Saffron- Pepper Sauce, Grillede Shrimps and Grilled Mussels

Serves 4

2 cooked lobsters*

8-12 fresh shrimps, not cooked

1 lb. fresh mussels

oil

Saffron-pepper Sauce

1 onion, finely chopped

4 yellow peppers, rensede

2 tbsp. oil

2 tbsp. white wine

1 pinch of saffron

½ cup heavy cream

salt and freshly ground pepper

To make lobster, cook the lobster if isn’t already cooked by the fishmonger. Remove the tomalley, the green to almost black liver in the top of the tail. Wrap the cooked lobster in moistened towel and take it with you the harbor or beach.

To make yellow Saffron-Pepper Sauce, heat  oil in a large frying pan over medium heat. Fry onions and peppers 5-7 minutes. Dissolve saffron in white wine and add to the pepper mixture. Transfer this mixture to a food processor and puré. Add the cream and transfer this mixture to a small pot. Simmer 10 minutes and season with salt and pepper. When cooled, place in a small plastic box and place in the refrigerator until it is time to go to the harbor or beach.

To grill the lobster, shrimps and mussels, preheat the grill, bush the grill with oil and grill the lobster first on the meat side over direct heat 2-3 minutes. Turn them over and fyld the stomach with the yellow saffron-pepper sauce og grill them 2-3 minutes.

To grill shrimps and mussels,  ask the fishmonger to rense the mussels and shrimps or do this at home. Bush the grill with oil and grill shrimps 2-3 minutes over direct heat. Turn them over and grill 1-2 minutes until they turn pink. Be careful not to grill them to long. Bush the grill with oil and grill mussels 3-5 minutes. When they are all open, they are finished. Take them off the grill. Those who don’t open should be thrown away.

TIPS: Lobster should be cooked as soon as they come from the market. If they will not be cooked immediately, rinse them under cold water and drain. Transfer to a bowl of ice water and covered with a moistened towel and refrigerate until cooking time. Rinse again before cooking

In a large pot of salted boiling water, boil 1 -1½ lb. for 5 minutes. Transfer to a bowl of ice water. Drain and refrigerate for 1 hour. or until the lobster is completely cold. If they are still warm when you crack them open, they will lose to much juice and become dry.

 

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