Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Grilled Tomato Basil Coulis

  • Yield: About 3 cups


  • 2 pounds large ripe tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon minced fresh basil leaves


  • Preheat the grill to medium-high. Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove and when cool enough to handle, peel and seed the tomatoes.
  • Place the tomatoes in a blender or food processor, and process with the oil and vinegar. Season, to taste, with salt and pepper. Add the basil, and adjust the seasoning, to taste. Serve warm with the grilled soft shell crabs.