Spiced Lobster Sate

Name: Spiced Lobster Sate
Yield: 6 servings
Cuisine: Asian
Ingredients: 3 cooked lobster tails, shelled and split, each tail cut into 6 pieces; ¼ cup Balinese thousand-spice sauce (see recipe); 6 lemongrass stalks; 2 teaspoons vegetable oil; 2 red bird chilies, seeded and thinly sliced (see note); 1 clove garlic, finely chopped; 1 small shallot, thinly sliced; 1 lime, cut into 6 wedges

By Molly O’Neill

Updated September 28, 2015

Total Time: 20 minutes, plus 2 hours' refrigeration
Rating: 3(14)
Comments: Read comments

Featured in: Food; The Stick Shift

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Ingredients

Yield:6 servings

3 cooked lobster tails, shelled and split, each tail cut into 6 pieces
¼ cup Balinese thousand-spice sauce (see recipe)
6 lemongrass stalks
2 teaspoons vegetable oil
2 red bird chilies, seeded and thinly sliced (see note)
1 clove garlic, finely chopped
1 small shallot, thinly sliced
1 lime, cut into 6 wedges

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, toss the lobster and the sauce until well coated. Cover and refrigerate for 2 hours.
Step 2
Cut the tough, thin ends from the lemongrass stalks for use as skewers, and reserve the tender middle portions for another use. Carefully slide 3 lobster pieces onto each lemongrass ''skewer.''
Step 3
Preheat the broiler or a grill. Broil or grill the lobster, turning once, until browned and just heated through, about 2 ½ minutes per side.
Step 4
Meanwhile, in a medium skillet, over medium-high heat, heat the oil. Add the chilies, garlic and shallot and cook until lightly browned and soft, about 3 minutes.
Step 5
Transfer the lobster skewers to a serving platter, top with the chili mixture and surround with the lime wedges. Serve immediately.