Grilled Lobster Tail With Shrimp Food

GRILLED LOBSTER TAIL

Steps:

• Heat an outdoor grill or indoor grill pan to medium high heat.
• Use kitchen shears to cut down the top of each lobster tail. Use a sharp knife to slice down the cut area, all the way through the flesh of the lobster, but not through the bottom shell.
• Use your hands to flatten each tail. Place a wooden or metal skewer through the lobster meat in each tail.
• Brush each lobster tail with olive oil, and season with salt and pepper.
• Place the butter, garlic, parsley, and salt in a small bowl. Microwave in 20 second increments until butter is melted. Stir to combine.
• Place the lobster tails flesh side down on the grill. Cook for 5 minutes.
• Flip the tails over and drizzle the garlic butter over the top of each one. Grill for another 4-5 minutes or until lobster meat is opaque.
• Sprinkle with additional parsley for garnish and serve with lemon wedges on the side.

GZ'S GRILLED SEAFOOD PLATTER

Steps:

• Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein.
• Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill.
• Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted.
• Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter.
• Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil.
• Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside.
• Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side.
• Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves.

GRILLED LOBSTER TAIL WITH SHRIMP

Steps:

• mix last 12 ingredients to make marinade,mix or shake well.
• pour over seafood and pineapple chunks put in fridge for at least 4 hours.
• can be made into kabobs or grilled in a grill pan.depending on your grill and how high you have it, cook time can vary greatly,I cook on low for approx 15 min flipping and painting with leftover marinade.then turn to high right before done.