Jan 1, 2018

Live A Little!

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It's the New Year, so live a little and treat yourself to a...

Grilled Hawaiian Lobster Dinner
4–1 1/4-pound lobster tails
4 tablespoons parsley, minced

Sauce Ingredients:
1/4 cup butter, melted
1/4 cup olive oil
1 teaspoon crushed red chili flakes
4 garlic cloves, minced
Zest of 1 lemon
Juice of 1 lemon
4 tablespoons soy sauce
2 tablespoons fresh ginger, peeled and minced

Combine sauce ingredients.

Prepare barbecue (medium-high heat).

Transfer one lobster, shell side down, to work surface. With poultry shears, remove the transparent shell and paddle feet on the bottom of each lobster tail, exposing the meat. Carefully pull the meat out from the shell, then replace it. This will make the meat easier to remove from the shell after it is cooked. Repeat process with remaining lobsters.

Place lobster pieces, meat side up, on barbecue. Brush meat with sauce. Cover barbecue; grill lobsters until just opaque in thickest portion of tail, about 5 minutes. Flip lobster halves over and continue grilling until lobster meat is tender, 3 minutes more. Remove from barbecue; arrange lobster on a platter. Brush with more sauce and sprinkle with minced parsley. Serve, passing remaining sauce separately. Serve with fresh corn pudding, and grilled asparagus.

Makes 4 servings.

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