05-05-2005, 03:57 AM
6 (4-5 ounce) North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers
Preheat oven or grill to 450 degrees F.
Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster
after it is cooked.)
Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking.
Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)
Sprinkle the LobsterChops with Season-All , place on a wax-paper lined tray and refrigerate until ready to grill.
Place LobsterChops, meat side down, on preheated grill.
Cook for 4-5 minutes, rotating LobsterChops 90 degrees after 2 minutes. Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees F.
Lightly brush the meat side of each LobsterChop with Lemon-Garlic Butter just before removing from the grill.
For each plate, place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve.
Lemon-Garlic Butter Sauce
1 pound butter, unsalted (softened)
3 ounces white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
2 tablespoons garlic, freshly minced
2 teaspoons black pepper, freshly ground
2 tablespoons parsley, fresh chopped
Soften butter and place in a five-quart mixer.
Combine wine, lemon juice, and Worcestershire sauce.
Gradually add wine mixture to butter.
Add salt and garlic. Mix well.
Add black pepper and chopped parsley.
Refrigerate until ready to use.
Serves 4.
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce (see recipe below)
1 tablespoon McCormick Season-All
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 (8-inch) metal skewers
Preheat oven or grill to 450 degrees F.
Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster
after it is cooked.)
Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking.
Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)
Sprinkle the LobsterChops with Season-All , place on a wax-paper lined tray and refrigerate until ready to grill.
Place LobsterChops, meat side down, on preheated grill.
Cook for 4-5 minutes, rotating LobsterChops 90 degrees after 2 minutes. Turn LobsterChops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150 degrees F.
Lightly brush the meat side of each LobsterChop with Lemon-Garlic Butter just before removing from the grill.
For each plate, place 3 LobsterChops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge. Sprinkle with chopped parsley and serve.
Lemon-Garlic Butter Sauce
1 pound butter, unsalted (softened)
3 ounces white wine
2 tablespoons lemon juice, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon kosher salt
2 tablespoons garlic, freshly minced
2 teaspoons black pepper, freshly ground
2 tablespoons parsley, fresh chopped
Soften butter and place in a five-quart mixer.
Combine wine, lemon juice, and Worcestershire sauce.
Gradually add wine mixture to butter.
Add salt and garlic. Mix well.
Add black pepper and chopped parsley.
Refrigerate until ready to use.
Serves 4.