LOBSTER TAILS ON THE GRILL

LOBSTER TAIL ON THE GRILL

Lobster-tails-grilled-over-Alder-coals.
LOBSTER-TAILS-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”

 

 

MEMOIRS

 “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.

 

 

ENTER…THE CHEF.

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.

 

 

THE RECIPE

Lobster-tails-and-red-snapper-fillets.
Lobster-tails-and-red-snapper-fillets.

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!”

 

 

TODAY’S FIRE…

“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.

 

 

THE GRILL

Lobster-tails-and-red-snappers-on-the-grill.
Lobster-tails-and-red-snappers-on-the-grill.

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!

 

 

LOBSTER TAILS ON THE GRILL

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: 1

Serving Size: 1 lobster tail

Calories per serving: 90 calories

Fat per serving: 1 gram of fat

An outstanding and delicious meal anyone can prepare with ease that will impress any seafood lover!

Ingredients

  • 1/4 cup of cooking white wine
  • 3 tablespoons olive oil
  • 1/2 teaspoon Chile powder
  • 1/2 teaspoon crushed oregano
  • 1/2 teaspoon coarse slat
  • 1/2 teaspoon fresh black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon ground ginger
  • the juice of 1 lemon
  • 1 garlic clove "crushed"
  • 1/2 teaspoon ground cumin
  • 1 tablespoon of McCormick's Grill Mates "Apple wood Rub."
  • For the sauce:
  • 3 tablespoons butter
  • 1 tablespoon white cooking wine
  • 1/2 teaspoon crushed parsley
  • 1 tablespoon of honey

Instructions

  1. Rinse lobster tails in cool running water and pat dry.
  2. Combine all ingredients in a large bowl big enough for the lobster tails and marinade for at least 30 minutes.
  3. For the sauce:
  4. Combine all ingredients in a sauce pan and lightly heat, keep warm.
  5. Grill lobster tails for a total of 8 minutes flipping once at the half way point of the grilling time. Baste with sauce in the last 2 minutes and serve warm with the remaining sauce so your guests can use it as a dumping sauce.
  6. Enjoy!

Notes

Remember you can use wood chips in a gas operated grill to add to the flavors of an already flavorful dish.

https://www.smokefirespice.com/lobster-tails-on-the-grill/

“BEEF…ITS WHAT’S FOR DINNER!”

“BEEF…ITS WHAT’S FOR DINNER!”

"BEEF...-ITS-WHAT'S-FOR-DINNER!"
“BEEF…-ITS-WHAT’S-FOR-DINNER!”

“T-Bone steaks and french fries…can’t go wrong with that.” Especially on a beautiful Saturday evening with the temperature hovering around the mid-seventies; definitely a beautiful day to fire up the grill. Grilled over hot mesquite coals and slightly seasoned, this T-bone steaks were just what the Good Doctor ordered!

 

 

MEMOIRS; MY VERY FIRST T-BONE STEAK!

Back in 1992, before I left the military I was stationed at Fort Bliss, Texas, which is located in El Paso, Texas. I had the opportunity to visit an Indian Reservation in New Mexico where they had a most excellent restaurant. My friend Boian and his wife took me there for my going away gift. The place was out in the desert and took us an hour to get there, but it was well worth the trip. I had what must have been a grilled 2 inch thick T-bone steak with sauteed mushrooms in a red wine plus the usual sides. It was my first T-bone steak ever and my first mushrooms too.

I will never forget that place; they had this massive old hardcover sign-in book at the restaurant, it had a small zoo where they had rattle snakes and desert animals. We stayed there the whole afternoon and most of the evening. Even driving home was memorable, the stars were sticking out at us; especially since we were away from city lights. It had reminded me of the deserts of Arabia where the stars of the night appear so close like as if you can just reach out and grab them. Unforgettable.

 

 

TODAY’S T-BONE STEAK…

This is a lovely T-bone steak with just a little bit of fat on the sides. Standing just at 1 inch thick and only 14 ounces; it will be a perfect dinner with you choice of sides should you wish any.

 

 

GETTING DRESSED UP FOR DINNER

My choice when cooking meats, but any oil would be good to use. “Okay-okay-okay…DO NOT USE MOTOR OIL!” LOL. Just joking.

I had used enough olive oil to coat both sides of the T-bone steaks (roughly a tablespoon for each steak)and lightly seasoned them with McCormick’s Grill Mates. I like to use the Smoke House Maple type, its just sweet. This seasoning has a mix of really good spices and even molasses to give your grilled meats a really good flavor.

 

 

AT GRILL…

After the coals ash over clean the grill with wire brushes and do the final cleaning with half an onion. Cover grill while you get all the grilling utensils and the T-bone steaks out to the grilling area.

Grill T-bone steaks over direct heat over the hot mesquite coals for a total of 8 minutes, flipping over after 4 minutes (the halfway point).

When I am not in a rush, I like to get that X pattern on my steaks. They just really dresses them up. Start by placing the steaks on the hot grates and grill for 2 minutes, pick up steaks and turn 45 degrees or quarter turn and place on an unused grate area and grill an additional 2 minutes before flipping over for the additional 4 minutes. The time is set for medium-well steaks; so adjust your timing to suit your taste buds. I always leave the half onion to cook as well and chop it up to serve with the steaks, it just adds to extra flavor.

“BEEF…-ITS-WHAT’S-FOR-DINNER!”

 

Here it is; “BEEF…ITS WHAT’S FOR DINNER!” 

Enjoy,    Kings Reyes Chapa Jr.

 

“BEEF…ITS WHAT’S FOR DINNER!”

Rating: 51

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Yield: 1

Serving Size: 1 steak

Calories per serving: 841 calories

Fat per serving: 24 grams

“BEEF…ITS WHAT’S FOR DINNER!”

Beautiful and savory on the outside; unforgettable outstanding flavor in the inside! These T-bone steaks are sure to impress the party with their good looks and their hungry busting powers!

Ingredients

  • 1 T-bone steak per person
  • 1 tablespoon olive oil per steak
  • McCormick's Grill Mates in Smokehouse Maple

Instructions

  1. Fire up the coals and let them ash over.
  2. Meanwhile; prepare T-bone steaks by lightly coating them with olive oil and seasoning.
  3. When grill is ready; place steaks over direct heat on grill and grill for 2 minutes, pick up and turn 45 degrees or 1/4 turn to get those good looking X grilling pattern on them. Grill an additional 2 minutes for a total of 4 minutes. Flip over for the remaining last 4 minutes for medium to well done steaks. Adjust your timing to suit your taste buds.
  4. Enjoy with your favorite sides...or alone!

Notes

30 minutes of the prep time goes to letting the coals ash over, so start the fire before prepping the steaks.

https://www.smokefirespice.com/beef-its-whats-for-dinner/