MAN FOOD. When you read or hear those words, what comes to mind? Meat? Booze? Fire? We are featuring recipes for the men in our lives for Sunday Supper hosted by Susan of The Girl in the Little Red Kitchen. Fittingly, it is also Father’s Day, so a “Happy Father’s Day” to all you dads out there.
Grilled lobster sounded “man-ish” to me. Last Sunday my husband completed a 64-mile bike ride for to benefit the American Diabetes Association and I thought it would be great to throw some lobsters on the grill since I knew he would be famished after the ride. So I did a bit of research on how to buy and prepare lobsters for the grill. Every recipe described how to kill them right before cooking them – splitting them right down the middle WHILE THEY WERE STILL ALIVE. The lobster scene from Annie Hall kept replaying in my head…
Then I thought for a moment that I’ll just steam them and be done with it, but then steamed lobster just doesn’t sound as “man-ish” as grilled lobster. Am I right? I finally convinced myself that I was going to do this; I was going to get a couple of small lobsters and just do the deed. So I went to the fishmonger in town and asked for two lobsters and let him know that I was planning to grill them later on. He brought out two writhing hard shell lobsters. Hard shells indicate that the lobsters are older and, according to the fishmonger, the meat tastes much better and sweeter than the younger ones with the softer shell. Then he asked,
“Do you want me to split them for you?”
YES PLEASE! He ensured me that the flavors would not be sacrificed even if I didn’t cook them right away. He packed the freshly split lobsters and sent me my merry way.
The saltiness of the miso and the nuttiess of the butter go really well with the sweetness of the lobster meat! Next time, I may squeeze a bit of lemon juice for a little kick. After all that, my husband devoured three halves of the lobsters. Mission accomplished!
A couple of tips…
1 – When buying whole lobsters, look for the lively lobsters and not the ones that are slow-moving and sluggish.
2 – If you aren’t as squeamish as I am about killing your own dinner, I’ve read that to kill the lobster “humanely” you first freeze the live lobster for 15-20 minutes. Then with a large knife or cleaver, split it from the top of the head and through the tail.
- 4 oz. butter, softened
- 2 tablespoons red miso
- 1 teaspoon kochugaru (Korean red pepper flakes)
- 1 scallion, chopped
- 2 lobsters (1½ to 2 pounds each)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- In a small bowl, mix the butter, red miso, kochugaru, and scallions until combined. Set aside.
- Place the lobster halves onto a baking sheet and sprinkle the halves with salt and pepper, and drizzle with olive oil.
- Heat your grill to medium-high. Place lobster halves, flesh side down onto the grill. Cook for about 2-3 minutes. Flip lobster over and using a rubber spatua, spread the lobster with the miso butter. Continue grilling until lobster meat is tender, 3-4 minutes more.
Take a look through this massive line-up of recipes of MAN FOOD! There’s something for everyone, er, everyman!
- BBQ Chicken Nacho by Country Girl in The Kitchen
- Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
- Burrata Bresaola and Arugula Appetizer by Family Foodie
- Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
- Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
- Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
- Devils on Horseback by Nosh My Way
- Fried Pickles by Cookin’ Mimi
- Garlic and Herb Wine Jelly by What Smells So Good?
- Maple Sriracha Chicken Wings by Manu’s Menu
- Tomato Bacon Jam by Feed Me, Seymour
- Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
- Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
- Beef Barbacoa by Casa de Crews
- Beef Short Rib Sandwich by Life Tastes Good
- Beer Brats with Pepper Relish by Jelly Toast
- Beer Can Chicken by Curious Cuisiniere
- Chicago Style-Pizza by Small Wallet, Big Appetite
- Chili Dog Casserole by Simple Gourmet
- Chipotle Pork Chops by girlichef
- Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
- Colossal Burger by Jane’s Adventures in Dinner
- Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
- Grilled Chipotle Chicken Pizza by Peaceful Cooking
- Grilled Lobster with Miso Butter by Kimchi MOM
- Grilled Sweet Guava Chicken by The Foodie Army Wife
- Ham and Pineapple Pizza Pockets by gotta get baked
- Huevos Rancheros Casserole by Pescetarian Journal
- Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
- Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
- Meatball Burger on Garlic Bread by Healthy.Delicious.
- Mom’s Slow Roasted Brisket by Food Lust People Love
- Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
- Pollo al Peperoncino by Run DMT
- Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
- Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
- Ropa Vieja by Meal Diva
- Salt of the Earth Ribs by Culinary Adventures with Camilla
- Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
- Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
- Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
- Stuffed Pork Chops by The Not So Cheesy Kitchen
- Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
- The Cleveland Hogg Burger by Seduction in the Kitchen
- Beer Funnel Cake by Killer Bunnies, Inc.
- Black Forest Cake by Noshing with the Nolands
- Carob Chip Cookies by Pies and Plots
- Chunky Monkey Vegan Banana Bread by Ninjabaking.com
- Classic Cheesecake by Hot Momma’s Kitchen Chaos
- Fat Man’s Pie by Magnolia Days
- Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
- Pizookies by That Skinny Chick Can Bake
- Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
- Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina
Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog
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