Source: www.sizzleonthegrill.com

Ive been hearing that lobster is relatively inexpensive compared to recent years. That may well be and Ive seen it advertised in most of the national grocery store ads but its still a pretty pricey and not something Ill cook every day. Lobster, whether from the Atlantic or Pacific, for many of us is something to prepare for a special event. And with seafood Im always worried about messing it up!

Lobster tail sans shell – grilling on Quantum Urban Grill at about 500F degrees on the grates. Spritzed with canola oil first. Remove when opaque and finish off of direct heat to approximately 130F degrees.

When I grill lobster tails I usually remove the meat from the shell just cause that makes sense to me. The shell is what curls up so by removing it from the cooking equation it makes preparing the lobster easier. and as you know I am all about EZ!

I use kitchen shears to cut the middle of the underside of the shell and then the top. The meat comes out fairly easily as one piece and I just spritz the lobster tail with canola oil and grill as I normally would prawns, shrimp or fish until the meat turns to an opaque white. At which point I remove it and let it finish off direct heat, checking the temp with an instant read thermometer (135F degrees seems to work for me) AND as I insert the probe into the lobster meat I get a sense of the resistance the meat offers. The more resistance the less cooked it is.

Classic Surf & Turf – grilled beef petite tenderloin & lobster tail.

When done, I serve with clarified butter and some lemon & lime slices! DEE-LISH-US.

OH I sometimes freeze the shells they are excellent for adding rich flavor to fish stock when I make soups or cioppino.

Happy Grilling!

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Source: www.sizzleonthegrill.com

Hiya CB

Our long time friend Dori wanted steak and lobster for a special meal. Apparently this year that is an abundance of lobster on the market and they tell me its cheaper less expensive than it has been for years. Hey its still an extravagance for us regular folk and she didnt want to mess it up! She said she did not have a way to fix it like she wanted. Her proposition was to bring enough for all of us to share if Patti and I would prepare it. That works for me and my new motto is: You bring it, Ill grill it!

I think the readers of Sizzle on the Grill are going to like this. By the way, you can easily substitute gulf prawns for lobster in this meal.

~ Ken & Patti

Date Night Doins

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Grilled rock lobster tails with herb butter & smokey ribeye steaks.

Grilled Ribeye Steaks & Lobster Tails

Steak

Prep Time: 5 minutes (plus about 30 minutes to warm to room temperature)

Cook Time: 8 minutes (plus about 8 minutes resting time)

Grill: Direct High Heat

Lobster

Prep Time: 10 minutes

Cook Time: 8 minutes

Grill: Direct High Heat

Remove steaks from packaging and pat dry a wet steak wont sear or brown. Season the steaks to taste, cover lightly with a paper towel and let them sit until they reach room temperature. I believe steaks cook more evenly at room temperature because there are no cold spots inside.

Lobster tails skewered to prevent ‘curling’ when cooking.

Butterfly the lobster using kitchen shears and a paring knife. Use the shears to cut the shell away from the soft bottom of the tail and with a sharp knife make a cut in the center of the tail about halfway through the entire length of the tail. Now, gently open them up a little. When the lobster tails cook they will curl, to prevent this I skewer the tail all the way through, as you can see in the photo. I use 2 skewers so when you turn them they dont spin. You can use either wooden or metal skewers. Just remember to soak wooden ones for at least 30 minutes before using them this will inhibit burning of the skewer. If you use metal skewers remember THEY GET HOT on the grill!

Patti made up garlic herb butter for the lobster:

Pattis Herb Butter

Ingredients:

1 stick of butter at room temperature

4 Tbsp. chopped chives

4 Tbsp. chopped tarragon leaves

2 Tsp. garlic, minced (you can tell Patti did the garlic)

Splash hot sauce (hot sauce, too)

Tsp. white pepper

Directions:

Put all the ingredients in a bowl with the soft butter and blend with a fork. Cover and set aside.

Preparing Grill: Direct Heat (400F 450F degrees).

I used hickory chips for smoke but you can use other wood smoke you prefer. You can add wood chips to the charcoal fire or on the grates using a smoker box. Or you can make a foil smoke packet: 2 handfuls of damp wood chips and one dry, place in center of square piece of double aluminum foil and fold into a packet, poke holes in several spots with a fork and place on the fire or on the grates above the burner or flames.

OK, lets hit the grill.

The steaks will take about 4 minutes on each side at this temperature. I use a kitchen timer. After you turn the steaks the first time put the lobster on the grates cut side down. They should be turning bright orange about the time to turn the steaks the second time.

After you turn the lobster – remove it from the grill and add herb butter. This prevents spills and flare-ups.

When you turn the lobster, remove it from the grates to add the herb butter (prevent flare-ups!) and return to grates to grill about another 4 minutes. The shell will turn bright orange and the meat will be white when they are ready. If you want to test internal temperature with an instant read thermometer the temp should be at least 135F degrees.

I like my steaks seared on the outside and rare in the middle. Thats why I use a timer and my eyes. The steaks I find in most grocery stores are generally about one-inch thick and my guideline of 4 minutes per side pretty much works. If your steak is thinner or thicker and/or you like it prepared to a different level of done they you will need to adjust cooking times to suit your own tastes.

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