WHAT’S COOKIN’
Lobster
L VE
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Pair everyone’s favorite crustacean with grilled veggies for a special summertime meal.
BY SANDI GRIGG |
PHOTOGRAPHY BY JAMES STEFIUK
Lobster is one of the world’s most succulent seafoods, and these lobster tails are no exception. Their sweet, briny richness from the cold waters goes wonderfully with the decadent taste of the lemon garlic butter that’s brushed right on the grill along with some veggie skewers. Can you taste summer yet? I have suggested splitting the tails and skewering them for easy removal from the shell. After they come off the grill, pull up on the stick (pulling from the tail end) while holding the shell and they will come right out with no mess. In the past when I have made lobster tails, I have struggled with getting them out of the shell or making a mess all over my plate and hands. But with this recipe, the meat pulls right out. If you use wooden skewers, I would recommend soaking them in water for 15 to 20 minutes so they don’t catch on fire. My spouse and I prepared this dish for Mother’s Day, and it was outstanding. It is simple to make and it will get you outside around a grill — the best place to cook during the warmer months. Don’t let the fact that it is lobster scare you away. Treat it like a really big shrimp and savor every bite. You can certainly use spiny lobster if you are in Florida or a warmwater area, but most of the fish markets and grocery stores in southeastern North Carolina will offer Maine lobster. You can also change up the veggies if you don’t like onion or tomatoes. Feel free to use squash or mushrooms or whatever veggies you prefer. This recipe is larger than an appetizer size but not quite a full meal. It serves more similar to a small plate or tapas portion. For a full meal you may want to serve this over rice or alongside a baked potato. Enjoy! 28
South Brunswick Magazine
