LOBSTER TAIL ON THE GRILL
This dinner was actually lobster tails and red snapper fillets grilled over Alder coals with a honey buttery sauce, which also had a white wine in it. While I had posted in the past about the recipe on the red snapper fillets at http://www.smokefirespice.com/grilled-red-snapper-with-a-honey-butter-sauce, my comrades at work suggested I post again covering the lobster tails in depth to do them more justice. Both turned out to be a quite tasty meal which the family enjoyed and “I may note…it tasted better than The Red Lobster restaurant.” Here it is…“LOBSTER TAILS ON THE GRILL”
“Lobster!?” My initial reaction at the time was shock. I had never been a big fan of the lobster or shrimp for that matter. Eating food like that reminds me of the “gaminess” of deer meat; instead, eating lobster reminds me of the sea; kinda of the “gaminess” of the sea or ocean, if you know what I mean. Nevertheless, the Princess wanted lobster for tomorrow’s dinner and “WE” as PARENTS know…if at all possible, we supply what we can to them.
Yes, I had never really liked eating lobster or shrimp before… until I decided to cook them myself for my daughter and her mother. Turns out home cooking tastes better then at restaurants, not to mention a wood fire just adds loads of mouth-watering flavor! Its great been able to cook and grill; the food just taste like you want it every time…or at least most of the time.
I started by rinsing the lobster tails and red snapper fillets under cold running water and patting them dry. I combined my ingredients in a large enough bowl to fit the tails in. The ingredients were a 1/4 cup of cooking white wine, 3 tablespoons of olive oil, 1/2 teaspoon Chile powder, 1/2 teaspoon of crushed oregano, 1 crushed garlic, the juice of 1 lemon, 1/2 teaspoon crushed cumin, 1/2 teaspoon of freshly grounded black pepper, 1/2 teaspoon of coarse salt, 1/2 teaspoon of thyme, 1/2 teaspoon of ground ginger and a tablespoon of McCormick’s Grill Mates “Apple wood Rub.” I combined the rough seasoning and ground them fine mixing everything together.
FOR THE SAUCE
I combined a tablespoon of cooking white wine, 3 tablespoons of unsalted butter, 1/2 teaspoon of crushed parsley leaves, and 1 tablespoon honey in a grill proof sauce pan. Yes, I warmed that up on the grilling grates while cooking the red snapper and lobster. I used this mixture to lightly coat both the red snapper and lobster in the last two minutes of cooking time. “Ouch; talking about sweeeeet! “It’s great being the Chef!”
“Cowboy Brand” of mesquite coals was used today which proved a little tougher to start at first, but once the coals got started they kept burning for a while longer than regular charcoals. The added benefits of mesquite are that they not only burn hotter, but gives off that rich strong mesquite smell and flavor. You can use a charcoal starter chimney to help start your coals a lot easier. I also added alder wood chips which I had soaking in water for 30 minutes; for that extra punch in flavor.
I had started my grill before I had even taken dinner out so that the coals would ash over. I then added Alder chunks for more added flavor. I grilled the red snapper and lobster tails for the same amount of time (just in case someone is wondering), which was a total of eight minutes directly over hot coals. I started with the skin up and the shells of the lobster facing up as well and flipped the red snapper and lobster tails over after four minutes had gone by. Grilled an additional four minutes basting with the honey-butter sauce in the last two minutes. I reserved the leftover sauce to be used for dunking the lobster as well. “LOBSTER TAILS ON THE GRILL” was a very super tasty dinner, which I intend to redo, but this time I’m buying a lobster tail for myself also!