Posts Tagged ‘lobster’

Always trying  to outdo previous years, I decided to experiment this Valentines day with a new lobster dish. I will try my best to go with the measurements since this was a game time decision attempt at grilling excellence.

4 Lobster Tails (Shelled with meat carefully removed and cleaned)
4 Strips of your favorite bacon
Garlic Powder
Old Bay seasoning
Agave Nectar

Basting Sauce:
1 cup Southern Comfort
1/2 cup Butterscotch Schnapps
50mL of maple syrup (Grade B preferably) (one of those little small sampler jars is what I used)
A few shakes of garlic powder
Even more shakes of Old Bay
1/2 stick of butter or margarine
A couple of squeezes of a honey bottle

Heat the basting sauce ingredients in a sauce pan, letting it come to a calm boil. Pay attention to it, because depending on how much Old Bay you use, it can bubble up and over. Once all of the butter is melted and it has boiled for a couple of minutes, reduce heat and let simmer. Taste and add honey to your liking.

Season the lobster meat with the Old Bay and garlic powder. Then lightly drizzle the agave nectar over the meat. Carefully wrap each tail with bacon, securing the ends with toothpicks.

Prepare grill for direct grilling and brush hot grates with olive oil. Over medium to high heat add the lobster tail. Be ready to maneuver quickly, as this basting sauce is pretty flammable. After about a minute, start basting the the lobster tails. As the flames flare up, just gently move and rotate the lobsters. Close the grill and repeat this cycle every minute or two.

The goal is to cook until the bacon is done. Normally when I cook lobsters in the shell, they take only 10 minutes on the grill. I don’t know the science of it, but this method actually took about 20 minutes as I had to make sure the bacon was done. The bacon will take longer to cook with the constant turning, but it seems to protect the lobster and this was the juiciest lobster I have ever eaten in my entire life!


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My wife loooooves Bonefish Grill.  Unfortunately, we haven’t had much time lately to really go there and enjoy good food with everything going on in our lives now.  So you can imagine my gears were churning when fellow foodie Allyson Cook mentioned to me that she tried a recipe for Bonefish’s Bang Bang Shrimp.  A perfect surprise dinner to prep for the wife after a long week.  I also had a couple of lobster tails to spare so I tried two of them on the side as well. The only downfall was as soon as I put them in the oil, poor Nariah wanted to have a bang bang boom boom crash in the living room so I had to tend to her while the lobster tails got a little crispy. The recipe below is enough for 4 people to eat. It was a lot of shrimp. a whole lot of shrimp, we actually had leftovers.


1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or more to taste)
1 pound shelled and deveined shrimp
(2 lobster tails, shelled and deveined, optional)
oil for frying
chopped scallions
Dry cornstarch (I used House of Autry chicken breader here. Ever since that one day with my cousin in Richmond, VA, in the seafood section of Food Lion. The head of seafood there told us to never ever use seafood breader or corn meal etc. with seafood, but to use this chicken breader, and I haven’t found anything to top it, personal opinion of course.)


Get your seafood ready.

Shell the shrimp. Cut the lobster meat up into bite sized chunks after shelling.

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste.

All mixed up.

I did the lobster tails first. Semi-dry and dredge the tails in the chicken breader. Dredging lets you lightly coat the tail to give a thin batter unlike when you toss the meat in batter or use heavy coats. Simply take the tails and lightly roll it into the breader, covering all sides. You still want to somewhat see the meat. Fry on medium heat until golden brown. I don’t have pics of this step due to the daredevil child crashing in the living room as mentioned above, LOL.

Toss the lobster in the prepared sauce.

Server on on a bed of shredded iceberg lettuce and top with scallions.

Now dredge the shrimp in the batter.

Fry the shrimp until lightly brown. (I was able to watch it this time!)

Just a close up of the shrimp.

Drain on paper towel.

Toss and coat shrimp with the sauce.

Serve in a lettuce lined bowl, top with chopped scallions.

Thanks again Allyson!!!!!