Wednesday, August 6, 2014

take my word for it wednesday.. you must grill a shell fish platter this summer at least once!! lobster, scallops and shrimp with lemon parsley butter..

 
 
 
 
 
today is take my word for it wednesday.. which is when for at least the next 5 minutes your going to throw caution to wind and mindlessly take my word for it and know that what i am saying it true!! {be unlike my kids} go on you can do it.. i have faith..
 
for father's day this year we had several different events over the course of the weekend.. a breakfast with pete's dad.. a bbq with my dad and then sunday evening it was just pete and i, no kids.. so I asked him what he wanted.. he jokingly said lobster.. so i went to the store thinking he was not going to get lobster because it would be to expensive.. but to my surprise lobster was on sale and so was scallops and shrimp... lucky pete.. oh my garsh it turned out so good.. there is nothing like seafood cooked over a grill and brushed with lemon butter..
 

everything was so delicate and flavorful.. but ohh so good.. 


i served it with melted butter.. umm yummmm.
 
{ok my lobster should have been bursting out of its shell but i forgot the step to push up after i cut the shell.. it didn't change the taste or cooking method just presentation.. and while sometimes presentation is the key.. it was for just pete and i so it was a ok that i screwed up.. *shoulder shrug* we are both used it..}


grilled shell fish platter

prep time: 15 minutes
cooking time: 20 - 30 minutes
servings: 2

ingredients:

2 lobster tails
1 lb. medium/large deveined but shell on shrimp {2 weeks later lobster and shrimp were on sale again so i bought them and the shrimp where the size of my hand.. huge.. so good!!!}
1 lb. medium scallops
salt and pepper
1 lemon cut in half and one lemon in wedges for garnish
lemon parsley butter {recipe below}

directions:

heat your grill to medium/high.. butterfly your lobster by using kitchen shears or a sharp knife and make a lengthwise cut through the hard top shell.. then using a sharp knife cut the tail meat in half lengthwise through the flesh but not the bottom shell.. then open the shell up butterfly style and push the meat up a little {this is the part i forgot..:/}.. take a metal skewer and run it down the length of the lobster tail along the bottom shell.. run your shrimp and scallops on a metal skewer as well.. sprinkle with a little salt and pepper and a squeeze of lemon on each skewer.. once your grill is hot drop the temperature to medium.. place your shell fish on the grill with the lobster being cut side down.. cook everything for about 3-4 minutes baste the shrimp and scallops with the lemon butter the last minute of cooking on that side.. then turn shrimp and scallops over to the other side and flip the lobster over so cut side is up.. brush everything with the lemon butter.. cook about 3 or 4 minutes then baste everything again and cook another 4-5 minutes until the shrimp are bright pink/orange and the scallops and lobster flesh is white and firm.. {not hard and rubbery you be the judge} remove from grill and baste again with  the lemon butter.. place everything on a platter and serve with extra melted lemon butter and lemon wedges.. it's divine and not something you would do every night but for special occasions it's lovely.. we ate outside under the stars at the outdoor kitchen bar by candle light!!



lemon parsley butter

ingredients:

1 stick of butter, room temperature
juice and zest of 1 lemon
2 or 3 tblsp. chopped fresh parsley

directions:

in a small mixing bowl combine all above ingredients by smashing with a fork.. be sure to use immediately.. if there is any left over, which i doubt, but on the off chance there is seal in an air tight container and use next time your grilling fish or seafood..

enjoy and get grill'n!!

No comments:

Post a Comment