Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
Grilled Lobster stuffed with scallops and shrimp and calamari with citrus butter
2 Lobsters 2 pounds each cut in half
8 Shrimp jumbo, peeled and de-veined
8 Sea Scallops Jumbo
4 Calamari tubes cut into ½ inch rings
Olive oil
Kosher Salt
Black pepper
Method of Preparation:
Preheat the grill to medium high heat (7) for 8 to tem minutes with the lid closed. Before cooking the lobsters hollow out the head cavity. If you’re not up to the task ask your fish monger to do this for you.
Liberally brush the cut side of the lobster with olive oil and dust with salt and pepper.
In a separate bowl add the remaining seafood and toss with a little olive oil, salt and pepper. Set Aside.
Place the lobsters on the grill for about two to three minutes then turn so the shell is now on the bottom. Take a small pastry brush and spread some of the butter over the lobster tails. Place all of the remaining seafood on the grill. Grill the calamari for about one minute. Any longer it will become very chewy. Grill the shrimp and scallops for about three to four minutes or just until they are done. Divide the seafood equally among the four lobsters. Once all of the seafood had been added to the lobsters take a spoon full of the butter and place a dollop on top of the seafood. Close the top of the grill and cook for about four to five minutes.
Remove from the grill and serve. This is a wonderful summer dish. Try serving it with a wonderful little summer salad of mixed greens with your favorite dressing.
Option: This would be a great dish on which to sprinkle a little Dukkah
Recipe courtesy of Kenyon Cooktops
