This may seem to be rather petty request but here goes...

DH came home with a pair of HUGE rock lobster tails!! I want to do something with them that's a bit different than the regulation boil and dip in the rendered butter or broil routine. Anyone have an idea that's a bit unorthodox and tasty? I'm especially open to an asian dish using these darlin's.

Cut them in half, wipe the cut halves with garlic butter, and grill cut side down until they just start to get grill marks. Turn them shell side down and add more garlic butter - generously. Cover the grill and let them go until done.

I'm thinking that if Ecumenist used a mix with grated ginger and garlic it would give an Asian-inspired taste that could be enhanced by brushing a light soy and rice vinegar sauce on after the tails are off the grill but still warm.

When the split tails arfe flesh down, they need some oil to protect them from sticking. When face up, they need some oil to protect them from drying out. If you want to get an asian flavor, go for it. The issue is using some kind of fat, not a specific fat (butter or oil or ....)

I was going to say grill also - my favorite way

Google "grilled lobster recipe" or "lobster taco recipe" for numerous suggestions. There are lots of lobster variations cooked in Baja. Google "baja lobster recipe." Here's a link to Baja Rock Lobster Ceviche: http://www.globalgourmet.com/food/bites/2001/1001/lobster.html

Lobster Au Gratin

2 1.5 lb Fresh Lobsters
3 cups Light Cream
6 Egg Yolks
3 tbs Rice, uncooked
6 tbs Butter
3 tbs Flour
3 tbs Sherry
1/2 cup Bread Crumbs
Salt and Pepper to taste

Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish. Sprinkle with bread crumbs and dot with butter. Bake in a 400 degree oven for 15 to 20 minutes.

Lobster & Chinese Vegetables

2 1.5 LB Fresh Lobsters
1 LB Pea Pods
3 medium stalks Bok Choy
2 tbs Olive Oil
2 cloves Garlic, minced
2 thin slices Ginger Root, crushed
8 1/2 oz can Water Chestnuts, drained and chopped
8 1/2 oz can Bamboo Shoots, drained and chopped
1/2 cup Mushrooms, chopped
3/4 cup Chicken Broth
2 tbs Cornstarch
2 tbs Soy Sauce
1 tsp Salt
1 tsp Sugar
1/4 tsp Pepper
2 Scallions, chopped
Hot Cooked Rice

Cook and pick your lobsters. Separate leaves form bok choy stems, reserving the leaves. Cut the stems into 1/4 inch slices. Heat oil in a wok until hot. Add garlic and ginger root and sauté over medium heat until browned. Add pea pods, bok choy stems, water chestnuts, bamboo shoots and mushrooms. Cook and stir for 2 minutes. Stir in half the chicken broth and reduce heat. Cover and simmer for 1 minute. Mix in the remaining broth, cornstarch, soy sauce, salt, sugar and pepper. Stir into the veggie mixture and cook until thickened. Tear the bok choy leaves into bite size pieces and add to veggie mixture. Stir in the lobster meat and heat through. Garnish with the scallion and serve with rice.

Chilled Lobster with Hot Pepper Sauce

4 1.5 lb Fresh Eddy Lobsters
1 Jalepeno Pepper, seeded and chopped
2 Red Bell Peppers, chopped
2 tbs Coarse Mustard
2 tbs Red Wine Vinegar
2 cloves Garlic, minced
1/2 cup Olive Oil
12 to 14 Fresh Basil leaves, chopped
Salt and pepper to taste

Bring 2 inches of water to a boil in a large pot. Add salt and lobsters. Cover and steam for 18 minutes. Remove and cool. Split the lobsters in half lengthwise and crack the claws and knuckles. Remove the head sac and the vein that runs through the lobster tail. Combine remaining ingredients in a blender or food processor, including claw and knuckle meat, and blend until smooth. Top the lobster with the pepper mixture and serve

Warm Lobster Taco with Yellow Tomato Salsa

4 1 lb Fresh Lobsters
3 tbs Corn Oil
6 7-inch Whole Flour Tortillas
1 cup Jalapeno Jack Cheese, grated
1 cup Spinach Leaves, shredded
4 cup Yellow Cherry Tomatoes
1 large shallot, finely minced
1 clove garlic, finely minced
2 tbs Fresh Cilantro, finely minced
1 tbs Champagne or White Wine Vinegar
2 Whole Serrano Chilies, seeded and minced
2 tsp Lime Juice
Salt to taste
1 tbs Maple Syrup (if tomatoes -aren't sweet)

To make yellow tomato salsa, in a food processor, using steel blade, process tomatoes until well chopped. Be sure not to puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 15 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium sauté pan, over medium heat and sauté lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with yellow tomato salsa. Serve immediately.

And my favorite:

Hot Lobster Sandwiches
Serves 2

1 1.5 lb Fresh Lobster
4 oz Whipped Cream Cheese with Chives
1 package Pillsbury Crescent Rolls
1/4 cup Cheddar Cheese, shredded

Cook and pick your lobsters. Unroll crescent rolls and pinch the precut lines together. Fold in half and roll out into a rectangle. Spread 3/4 of the cream cheese and top with the lobster meat and cheese. Roll up and place on a baking sheet, seam side down. Pinch and turn under each end. Bake at 350° for 10 to 15 minutes. Cut into slices and serve

the samwiches are to DIE for!

I've had to think up quite a few different ways to cook 'New England Chicken' since living here, and my very favorite is to dice and sautee the lobster claw and tail meat, chopped fresh pineapple, red bell pepper strips and green onions in a bit of butter and garlic until lightly golden.
Add some flour to the pan, pour in some chx stock and a little bit of heavy cream. Season with a bit of nutmeg, a really good curry powder, and S&P to taste. Bring to a boil and cook until slightly thickened.
Serve over brown rice cooked in half water, half coconut milk and a dash of cinnamon. S&P to taste, of course.
I usually garnish with toasted coconut too.

-chef-

thinking up ways to cook "New England Chicken!" This thread is making my mouth water!

that sounds darn good, and will be tried soon by moi!