Scallops & Lobster Night (Pic hvy)

Clark,

Absolutely awesome man!

Clark QUE DELICIA!!!!!!! Will make it sometime soon...

Super color on those scallops!! I love them like that. Nice meal Clark!

You guys are starting to piss me off with all the real plates and glasses! Just wait until I can make it to an eggfest or a STC (Smack Talkin Conference) as we call it here. I"m going to slap some paper plates into your life! :laugh:

Great meal - as always, I'm a little jealous with the good eats. I cooked out tonight too...at Moe's with the kids.

LJ

Your killing me...just one post with some paper! :laugh:

LJ

Morning Clark:

Those scallops look PERFECT (oh yeah, the lobster isn't bad either :cheer: ). Almost grabbed a few scallops myself tonight, but stayed with only the tilapia.

Settin the bar a little HIGH for me are ya????SWEET cook!

clark, where do i buy a solid 1/2 grate like that?

Nuthin but a little pop up shower.Man-up! :laugh: I saw the Doppler.YUCK!!!

Very nice Clark! :P That looks wonderful. Now I will try the lobster. Great post. Tim

Clark,
Those scallops and lobster tails look really fantastic. I did lobster last Sat (no pics) on my Lge and used Hound Dogs recipe Richard posted a few weeks back. Very very good. Here is the recipe:

Lobster, Dwell in the Shell, Houndog

Recipe By : Houndog
Serving Size : 2 Preparation Time:
Categories : Main Dish Seafood


Amount Measure Ingredient -- Preparation Method

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Ingredients:
4 Huge Lobster Tails
1 bit Peanut Oil
1/16 each Limes
Garlic Powder
1 Touch Lawry's Seasoning Salt
(Optional) New Mexican Green Chili Powder
Butter
Minced Garlic

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Preparation:

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1. Picked up 4 huge lobster tails. Thought at first, 1 pound tails for each
of us would be ok. Naaaaahhhh - if two tails would be good, 4 tails for the
two of us would be better, right ?

2. Get your shears and cut the clear membrane off the belly of the tail,
getting rid of the tiny feet, exposing the meat.

3. Rinse them good, dry them with paper towel and place them shell side up
on a cutting board. Take a heavy knife or cleaver, place it lengthwise
(parallel) in the center of the shell and tap the back of the blade into the
shell, cracking it ever so slightly. This is so our tail will lay flat on
the grill. Do not take meat out of the shell !

4. Now flip them over, belly side up. Take a bit of oil ( I used peanut )and
pour a small amount on your fingers, and lightly rub the meat. Don't use
much at all, barely a drizzle.

5. Grab a lime or two and squeeze juice and pulp all over the meat,
liberally.

6. Then shake on garlic powder and a touch of Lawry's seasoning salt.

7. I then have to throw my favorite ingredient of all time, which goes on
everything I cook, New Mexican green chili powder. Don't worry if you don't
have this, it's hard to find, and your lobsters will still be far and above
any lobster you ever had before.

8. Place covered tails in fridge for an hour or so to marinade while your
gettin' your cooker ready.

9. Get a good hot bed of lump going and preheat your cooker to 400 - 450
degrees. As all of you know, when it comes to seafood and a good hot fire,
you must move swiftly because every minute counts.

10. Place tails, meat side down on the grill and press them flat. This is
why we weakened the shells earlier with the tapping cleaver.

11. Set your metal cup on the grill also with butter and minced garlic so it
will melt and sauté' the garlic. Close the lid. If you don't have a metal
cup to use on the grill while you're cookin', get one !

12. Open the cooker after 5 minutes and with a leather glove, carefully turn
tails over onto their shells so meat is facing up towards the sky.

13. Take your cup (grab it with a leather glove please) with the butter and
garlic, and spoon sautéed mixture onto the lobster tails. The tails will
form a slight cupped shape which will hold most of the butter in place, but
your fire will rage for a minute, and that is great.

14. Close the lid down and slowly begin to close top and bottom drafts so
they can "Dwell in the Shell" for 5 more minutes. Remember - with
a good hot fire, 5 minutes per side, that's it. With 50 dollars worth of
lobster on the grill, you definitely want to pay attention. I don't
recommend holding any conversations with your company while you're fixin'
this supper. Tell your family and friends that you'll socialize again after
this crucial 10 minutes is over. Once everyone tastes what you've agonized
and sweated over for 10 minutes, no more explanations will be necessary.
Simply, Heaven on Earth !

15. Serve with long grain and wild rice, corn on the cobs, asparagus, salad,
just about anything. Even though we had melted butter to dip the lobster in,
it wasn't really necessary. It was so good that we're doing it again for the
family tomorrow night. They'll be surprised when they get beef tenderloin
steaks and lobster tails out of their brisket and pulled pork ......Houndog.

16. I'm not that good a cook, but these tails are truly world class. Give
'em a try.

Comments: "elegant, yet pleasingly casual"

Recipe Author: Houndog

Recipe Source: BGE Forum, Houndog, 2000/01/04


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