Grilled Lobster Tails with Herb Butter
Total Time: 20 min
Prep 10 min
Cook 10 min
Yield: 4 to 6 servings
1 stick salted butter, at room temperature
2 tablespoons chopped chives
1 tablespoon chopped tarragon leaves
1 clove garlic, minced
Dash hot sauce
Freshly ground black pepper
4 (7-ounce) lobster tails
Lemon wedges, for garnish
Special equipment: 4 metal skewers
Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.
Salmon with Tomato-Basil Sauce and Couscous
Prep Time 20-30 minutes
whole wheat couscous
kosher salt (pantry)
olive oil (pantry)
black pepper (pantry)
Classic Spanish Sangria
Prep 10 mins
Ready in 2 hours 10 mins
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.