Here is a summer time favorite: Shrimp and Steak Kabobs prepared on the grill!
Some people who are not grill savvy often do not know how to cook steak, nor do they know how to cook shrimp on the grill.
1/2 lb. fresh shrimp, peeled
1 lb. Beef Sirloin Steak, cut into 1 inch pieces
2 zucchinis, cut diagonally into 1 inch pieces
2 Ears of Corn, cut into 1-inch
2 small onions, cut into wedges
1 Green Bell pepper, chunked
Cook the steak on high heat just long enough to sear. Then lower the heat and begin slow cooking the steak. When the steak becomes “rare,” you may begin assembling the Kabobs. Alternate All ingredients on skewers and grill, or broil until meat reaches desired doneness. Turn kabobs often, brushing with Lemon basting sauce. Serve with rice.
If you are looking for the ultimate surf and turf combination we carry steaks that are a step above the ones you’ll find in catalog companies.
Here is a step-by-step recipe for how to grill lobsters on the backyard grill.
Grilled Lobster Ingredients
2 live lobsters, 1 1/2 lb. or 2 lb. each
1/4 cup butter
2 tbsp. Lemon juice
1 tbsp. finely shredded lemon peel
2 tsp. chopped tarragon
2 tsp. chopped chives
3/4 cup fresh bread crumbs
Kill live lobster. You may do so in whatever fashion you please, I personally use the method of taking a sharp knife, and inserting it into the back of the lobsters head, between the eyes. (If squeamish about the knife into the lobster head, an alternative you may use is bringing enough water to cover the lobster to a boil, and placing the lobsters in head first and boiling for 2 minutes)
Next use kitchen shears to make 2 cuts lengthwise and 2 cuts across the lobsters on the underside of the tail. Remove thin membrane. Cut lengthwise through flesh of each tail, but not through the back shell. Open Tails, exposing meat. Use the knife to scrape out black vein that runs length of lobster. Remove and discard body cavity organs that are near head. Rinse under cold water. Pat dry.
Lightly coat grill rack with nonstick cooking spray. Preheat grill to medium, and prepare for indirect cooking.
In a small saucepan cook and stir butter, lemon juice, peel, tarragon, and chives over low heat until butter is melted.
Place lobsters, shell-side down on the grill rack. Brush generously with some butter mixture. Grill covered for 15-18 minutes or until lobster meat is nearly opaque, brushing twice with mixture. Do not turn lobsters. Sprinkle with bread crumbs and drizzle with remaining butter mixture. Cover and grill 6-8 more or until lobster meat is opaque. Do not overcook.
Have you thought of Mom yet? Mother’s Day is the second Sunday in May. Will you take Mom to another over crowded Sunday brunch? Will you give her a pot of spring tulips?Will you pick up a box of those fancy drug store chocolates? Not sure what to get Mom well then we have the answer! Get her a special Maine lobster dinner shipped to her door step.
The idea behind Mother’s Day has roots among the ancient Greeks, who kept a festival dedicated to Cybele, a great mother of gods.And ancient Romans honored their mothers on the feast day of Matronalia, dedicated to Juno, the goddess of childbirth. The predecessor to today’s holiday was created by English social activist Julia Ward Howe after the American Civil War, to unite mothers against war.
Whether she’s your mother, aunt, daughter, mother-in-law, or a special lady who’s treated you with a mother’s love, show her how truly special she is with a lobster dinner delivered right to her front door, courtesy of LobsterAnywhere.com!
Lobster Anywhere has shipped luxurious lobster gifts to Mom’s in every to state in the USA and as far away as the North Pole, Alaska! Our live lobster gift packages come complete with steel crackers and forks wrapped in fine red and white checkered cotton napkins, step-by-step cooking instructions. And, of course, lobster bibs to undermine the dignity of the whole affair. Lobster Gifts are elegantly packaged with the look and feel of old New England and shipped direct to you overnight, so they’re as fresh as if you went to the pound yourself. Treating Mom to gourmet seafood fare like this just might secure your spot as “Family Favorite”!
And with the weather outside warming up, if there’s ever been a time for lobster on the grill, it’s now. We’re currently seeing some of the best lobsters of the season coming across our docks. Need some cooking inspiration? Try our recipe below for grilled lobster tails.
Easy Grilled Lobster Tails
6 cold-water lobster tails (6-7 ounces seach), fresh or frozen
1/4 cup butter melted
2 tablespoons lemon juice
1/2 teaspoon salt
more melted butter
Thaw frozen lobster tails. Cut in half lengthwise. Cut 6 pieces of heavy-duty aluminum foil, about 12 x 12 inches each. Please each lobster tail on foil. Combine butter, lemon juice and salt. Baste lobster meat with sauce. Bring the foil up over the lobster and close all edges with tight double folds. Make 6 packs. Place packages on a grill, shell side down, about 5 inches from hot coals. Cook for 8-10 minutes. Remove lobster tails from the foil. Place lobster tails on grill, flesh side down, and cook for 2-3 minutes. DO NOT over cook. Serve with fresh lemon and butter.
Long a well kept secret of New England fisherman, the black mussel continues to gain popularity. Here are some tips on how to buy mussels, plus a classic recipe for fresh steamed mussels.
Mussels today are usually cultivated–they are much cleaner than wild mussels, and their “beards” are much smaller.
Farm-raised mussels do not require purging to release sand. If desired, rinse them with cold water. Do not soak in water or they might die.
Discard any mussels with cracked or broken shells , or whose shells remain open.
Look for deep blue-black, tightly closed shells. If the shells are open, tap them; discard any mussels that don’t close.
Mussels are live and need to breath, so do not place them in air-tight plastic bags.
Mussels release quite a bit of liquid, which adds wonderful flavor to the broth.
Classic Steamed Mussels
4 pounds of fresh mussels
2 tablespoons olive oil
1/2 cup white wine
In a large pot , heat olive oil, add sliced onion and 3 to 5 cloves of chopped garlic cloves. Saute for 4-5 minutes, then add 1/2 cup of white wine, 2 tablespoons fresh lemon juice, and a few parsley springs. Add the mussels and steam until they open, about 8-10 minutes, occasionally turn the mussels with a large spoon. Transfer the open mussels to a bowl. Strain cooking liquid over the mussels and serve with crusty bread. Try a Pinot Blanc or Muscadet to bring out the flavor.
Have fresh mussels shipped to your door, courtesy of LobsterAnywhere.com. Served in five-star restaurants around the world, mussels from the clean, cold waters of Prince Edward Island are acclaimed for their tender meat and incomparably rich flavor.
This savory lobster dip is the perfect prelude to your Memorial Day cookout. Be sure to stock up on our exquisite lobster meat.
8oz cream cheese
1 cup of fresh cooked lobster shredded in pieces
1 cup of shredded sharp cheddar cheese
1/2 t garlic salt
1/2 t dill weed
1/2 t celery seed
1 cup catchup
1T Dijon mustard
3T fresh lemon juice
1 t Tabasco sauce
Lobster Dip Recipe Instructions:
Soften cream cheese then put in garlic salt, dill weed, and celery seed, mix well in a medium bowl. Add cheddar cheese and lobster, mix and gently chill for an hour. In a small bowl add catsup, Dijon mustard, horse radish, lemon juice and tobacco sauce, mix well. Form cream cheese mixture into a ball and pour cocktail sauce mixture over top. This savory lobster spread goes best with traditional saltine crackers. It’s a nice balance of salt and savory. Serves up to ten.
If your lucky to have leftover lobster meat you can make an over-the-top lobster roll!