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A Grimes family tradition Weekly Staff Kristen Livengood (neé Grimes), a Weekly staffer, comes from a family of watermen. It’s nothing to hop on the boat for an hour in the afternoon to pull their personal traps or spearfish for dinner. So, it is a great honor to publish this heirloom recipe of this true island family. On the first day of Lobster Mini Season, the Grimes family sets up an assembly line in mom’s kitchen to create these little bite size masterpieces.
• Fresh Florida Spiny lobster • Bacon • Original Bull-s-Eye BBQ Sauce* • Paper towels • Toothpicks, or skewers
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(min. order of 6)
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• Preheat oven to broil, high. • In a large pot, boil lobster tails for three minutes. Let cool, and chunk into big bite size pieces. • Lay bacon crisscrossed, six pieces under six pieces. Microwave bacon halfway so it’s hot — about two and half minutes — but not fully cooked. Soak off grease with paper towels. Slice bacon in half. • Wrap bacon around lobster ball and secure with toothpick, or skewer. • Dip lobster ball into bowl of Bull-s-Eye BBQ Sauce and coat thoroughly. • Place balls on broiler pan that will allow the bacon grease drip off. (See paper towels.) • Broil until topside of bacon is crispy and then remove from oven and flip each ball; approximately 3 minutes each side. • Cool to taste — if you can wait that long — and enjoy!
*(No substitutions; only this brand will do.)
2016 Marathon Seafood Festival