Easy Breezy Grilled Lobster Tails

What better way to impress your grilling friends than to serve up grilled lobster tails. Don’t tell them, but grilling lobster tails is pretty easy to do! And delicious. The hardest part of this recipe is deciding which guests are worthy of this awesome treat. Add a nice steak to the menu and you will have friends for life! Follow these easy steps for grilling lobster tails.

Ingredients :
2 8oz to 10oz lobster tails
4 tablespoons butter
1 garlic clove
1 lemon
salt and pepper



First things first
If the lobster tails are frozen, start by thawing them to room temperature by placing them in a plastic bag and then submerge them in a warm bowl of water.

Prepare Basting Sauce
Next create a basting sauce. Melt the butter in a small dish in the microwave, or warm in a small pan and remove from heat. Mince the garlic or use a garlic press to mince the garlic and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and stir.

Halve the tail
Lay the tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.



Prep the grill
Clean and oil the grate to prevent sticking. Using a gas grill, turn the grill to medium-high heat. For charcoal, distribute the coals so there is an even heat.

Grilling lobster tails
Once the grill is hot, give the lobster tails one last baste, add a bit of salt and pepper and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter. Cook flesh side down for 4 to 5 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 3 to 6 minutes until the lobster meat is firm and opaque.



Finally…

Tie on your lobster bibs, heat some butter, and dig in.

Or, better yet, add a few filets to the grill, and you have a beautiful Surf and Turf.

Have fun grilling....

Escoveitched Fish Recipe

Escoveitched Fish

Ingredients

3lb fish snapper/parrot preferably
4tsp salt
4tsp ground black pepper (optional)
3 limes (or 150ml lime juice)

1 finely sliced chilli pepper (ideally scotch bonnet)
2 onions
1 carrot
1 green pepper
2 cups of vinegar
1 teaspoon of ground pimento (allspice) or 12 whole pimento beans
1/2 tsp of black pepper corns
Preparation - the fish

If the fish has not been scaled then scale by drawing a knife against the grain of the scales until all of the scales have been removed. This may require a small amount of force (don't worry about breaking the skin - it's pretty tough)

Place half a litre or water in to a bowl and add the lime juice.

Wash the fish in this water and set on paper towels to dry.

Preparation - the Escoveitche marinade

Finely slice the onions, carrot, scotch bonnet pepper and green pepper

Place in to a saucepan along with the vinegar, pimento and peppercorns
Bring to the boil then allow to simmer until the onions are tender.

Marinating the fish

Allow the sauce to cool then pour about half over the fish, ensuring each piece is evenly coated with the marinade.
Leave to stand in the fridge overnight.

Cooking the fish

Take the fish out of the marinade and coat with salt and pepper.
Grill or deep fry under a medium heat - 10 minutes each side should be enough.

Serving

Serve with Bammies/ Festival and fresh salad and the rest of the sauce.