Lobster Caveman Style with Foo Foo Sauce

July 2nd, 20151 Comment

Lobster Caveman Style with Foo Foo Sauce
 
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Here’s a recipe to try on your grill for the upcoming July 4th weekend. In my live BBQ segments with zany KTLA5 anchor Wendy Burch, I wanted to showcase caveman style cooking that viewers might find interesting to kick off the summer grilling season. I’m not referring to Paleo-style diet that’s all the rage but rather cooking seafood caveman-style right on hot coals.

I prepared a grilled lobster that I was going to cook right on the hot coals on TV but in the chaos and compressed time frame of a live unscripted shoot, I didn’t get to demo the entire recipe. So here’s the recipe I planned for the shoot of lobster-in-the-shell cooked right on the coals with an egg sauce I concocted.

I affectionately call my sauce Harry’s Foo Foo sauce as it’s my riff on the hoity toity French haute cuisine Béarnaise sauce. Mine is super-easy and made in 60 seconds using a propeller blender using boiling hot butter to cook the egg. Before the egg can scramble, it’s whipped into a foam by the boiling butter which creates a velvety smooth sauce that pairs perfectly with seafood.

For a twist, I added some shallot and tarragon but you can have fun my versatile egg sauce recipe with optional extras such as Dijon mustard, white wine, white pepper, curry powder, saffron, and cayenne.
Author:
Recipe type: Entree
Cuisine: American influences
Serves: 4
Ingredients
  • 2 lobster tails (I used previously frozen spiny lobster tails from Costco)
  • 1-1/2 SYD Chicken Rub
  • 2 tablespoon lemon juice
  • ½ stick melted butter
  • 1 tablespoon vegetable oil
  • Foo Foo Egg Sauce
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • ¾ stick melted butter
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon white miso paste (or substitute with Kosher salt)
  • Pinch of white sugar
  • Chopped tarragon for garnish (or Italian parsley)

Instructions
  1. Preheat your kettle grill with ½ chimney of hot coals. Don’t put the grate back on.
  2. Cut lobster in half with a heavy knife. Remove black intestinal tract or tomalley (green stuff) if present.
  3. Brush the shell with some oil to make it shiny and brush the exposed meat with a mixture of melted butter, SYD Chicken rub, and lemon juice, and if you want, some minced garlic.


  4. Use a piece of cardboard and use as a fan to blow away excess ash. Use tongs and heat resistant gloves to lay the lobster shell side down and cook directly in the middle of the coals about 8-12 minutes.

    Baste it with more of the melted butter mixture as it cooks. When done the meat should be firm and opaque all the way through. Do not overcook the lobster else it’ll be tough.
  5. While the lobster is cooking, melt ¾ stick butter in a Pyrex measuring cup in your microwave. You want to heat it to the point where it is just about ready to boil. Remove
  6. Use propeller blender to blend 2 egg yolks in a 1 cup Pyrex cup.
  7. Add 1 tablespoon lemon juice and the miso paste (if you don’t have miso, substitute with a good sprinkle of Kosher salt). Add a pinch of white sugar
  8. Place the propeller blender in the Pyrex cup and slowly drizzle in the hot butter while moving the propeller blender up and down to emulsify the egg-foam

  9. Serve the sauce immediately with the lobster hot off the grill. If you have ash on the lobster shell, brush it off with a dry towel.

One Comment... read it below or add one

  1. This looks beyond delicious!

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