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Рецепт Lobster Chops
by Global Cookbook

Lobster Chops
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Ингредиенты

  • 6 x lobster tails - (4 to 5 ounce ea) in the shell
  • 12 x jumbo sea scallops side muscle removed
  • 1 1/4 c. Lemon-Garlic Butter Sauce
  • 1 Tbsp. McCormick Season-All
  • 6 c. cooked rice (a lightly seasoned pilaf)
  • 4 x lemon wedges
  • 1/4 c. minced fresh parsely
  • 1/2 c. melted butter for dipping
  • 12 x metal skewers - (8" long)

Инструкции

  1. Preheat oven or possibly grill to 450 degrees.
  2. 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.)
  3. Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon.
  4. 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 to 2 inches at the end of the skewer to prevent chop from sliding off during cooking.
  5. 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 chill till ready to grill.
  6. Place lobsterchops, meat-side down, on preheated grill. Cook for 4 to 5 min, rotating lobsterchops 90 degrees after 2 min. Turn lobsterchops over and cook for another 4 to 5 min or possibly till the lobster and the scallop have reached an internal temperature of 150 degrees. Lightly brush the meat side of each lobsterchop with Lemon-Garlic Butter just before removing from the grill.
  7. For each plate, place 3 lobsterchops on a bed of your favorite rice accompanied by a small c. of melted butter and a lemon wedge. Sprinkle with minced parsley and serve.
  8. This recipe yields 4 servings.