Tag: seafood
Grilled Lobster Tails
Grilled Lobster Tails
There is no longer a reason to order lobster tails at fancy restaurants with this recipe that will get you the same results. Restaurants charge an arm and a leg for lobster; while grilling them yourself at home costs a fraction of the price. 4 oz tails will take about 6 minutes cooking time on the grill, with 8 oz tails taking about 10 minutes. If you don’t have a grill, lobster tails can be broiled for the same amount of time.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
- brush
Ingredients
- 2 lobster tails 4-8 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lobster Butter
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 large garlic clove minced
Instructions
- Using a sharp knife or kitchen shears, cut the top of the tail’s shell down the center. Gently pull the meat up from the shell.
- Stick a metal skewer through the bottom of the tail to prevent them from curling. Brush with olive oil and season with salt and pepper.
- Start the charcoal in the chimney starter until they are gray and pour in the grill. Place the grate on. While you are waiting for the charcoal to be ready, melt the butter in a small pot over medium low heat. Add the rest of the ingredients and cook for 1 minute. Set aside.
- Place the lobster tails cut side down directly over the charcoal. Cook for 3-5 minutes, depending on the size of your lobster tails.
- Flip the tails cut side up. Brush the tail meat with the lobster butter. Cook for another 3-5 minutes. Brush with the butter 1 more time and remove from the grill.
Grilled Pork and Shrimp Fajitas
Grilled Pork and Shrimp Fajitas
When you get fajitas at a restaurant, they will typically be served to you on a sizzling cast iron skillet with all of the ingredients mixed together. While there is nothing wrong with this preparation, I prefer to grill all of the ingredients in my fajitas individually and sliced them after they’ve been cooked. It might take a little more time to prepare, but I like the flavor of the charcoal grilled fajitas more than a cast iron skillet; plus the presentation of having each of the ingredients sliced to build your own looks nicer in my opinion.
Servings: 4
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 4 jalapeños
- 1 bunch green onions
- 1 medium white onion sliced 1/4” thick
- 2 tbsp olive oil
- 12 flour tortillas
Pork Skewers
- 1 lb pork tenderloin cut into 2” pieces
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Shrimp Skewers
- 1 lb 16/20 ct. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 lime juiced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the pork and shrimp in their marinades for 30 minutes. Place on metal skewers.
- Turn the charcoal gray in the chimney starter and pour in the grill. Place on the grate. Brush all of the vegetables with olive oil and place directly over the charcoal. Grill until all sides are slightly charred; about 10-12 minutes. Move off to the side and place the skewers over the charcoal. The pork will take about 5-6 minutes a side; the shrimp 2-3 minutes a side.
- Place the tortillas on the grate and cook 30 seconds-1 minute a side.
- Slice all the vegetables into strips. Take the pork off the skewers and slice into thin pieces.
Chili Clams
Chili Clams
Clams are very popular in Malaysian cuisine and are harvested along the beaches. Cooking them in a spicy chili/bean sauce is a great way to prepare them; taking very little time and preparation. The clams get sautéed in the sauce and are removed once opened. Any clams that don’t open are usually dead and should be discarded. Serve the chili clams with steamed rice.
Equipment
- food processor or mortar and pestle
Ingredients
- 20 littleneck clams washed
- 2 tbsp vegetable oil
- 2 tbsp water
- 1 tbsp sugar
- 3 green onions chopped
Spice Paste
- 1/2” ginger
- 3 garlic cloves
- 1 tbsp soybean paste
- 5 dried chilies
Instructions
- Add the spice paste ingredients into a food processor and pulse until its relatively smooth.
- Heat up the cooking oil in a wok over medium heat. Sauté the spice paste for 1 minute.
- Toss the clams into the spice paste and coat. Cook for 1 minute.
- Add in the water, sugar, and green onions. Cook for 4-5 minutes. As the clams start to open, remove each one. They will all cook at different amounts of time.
