Lobster Caveman Style with Foo Foo Sauce
Lobster Caveman Style with Foo Foo Sauce
  • prep: 10 min
  • cook: 15 min
  • total: 25 min
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  • servings:
  • Summary

    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.

    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

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 728 % Daily Value *
    • Total Fat: 47 g 71.62%
    • Saturated Fat: 15 g 73.31%
    • Trans Fat: 0 g %
    • Cholesterol: 1405 mg 468.18%
    • Sodium: 1475 mg 61.46%
    • Calcium: 225 mg 22.46%
    • Potassium: 1024 mg 29.25%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 32.63%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 23 g %
    • Dietary Fiber: 4 g 14.75%
    • Sugar: 14 g
    • Protein: 51 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 7 g
    • Vitamin A 62.92%
    • Vitamin C 9.93%
    • Vitamin D 67.44%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat7
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total6 oz-eq

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