Saiko
is One Chatty Farker
I'm almost embarassed posting this after seeing all the great BBQ pics today, but there's a quick story behind this. I'm a HUGE Atlanta falcon fan, and their first public mini-camp was today and my two season ticket friends couldn't make it. I didn't want to go alone (it's over an hour drive), so the wifey agreed to come along with one condition: I made one of her favorite meals, grilled lobster rolls for dinner tonight. I figured I'd share this recipe in case any other brethren need this to sway their better halves (or future better halves) with this type of meal.
The ingredients:
1 large or 2 medium lobster tails (total of about 3/4 to 1 lb.), butter, hot dog buns, 1/4 cup mayo, 1 TBSP (more or less to taste) lemon juice, 1 TBSP + 1 tsp celery chopped fine, salt and pepper to taste.
Chop the celery, then add the mayo. Although I love Dukes mayo, I don't recommend it for sauces, it is too strong. I like using Hellmann's for sauces. If you don't have Alton Brown's set of plungers, they are great for adding thick ingredients such as mayo, kethcup, honey, etc. You can get them from his website. Mix together the mayo, celery, lemon juice, then a little salt and pepper. Add enough lemon juice to get a little tang.
Using a pair of kitchen shears (or in this case, a pair of bandage scissors you've stolen from a hospital), cut along the length of the lobster tail shell.
Cut the lobster tail meat down to the bottom of the shell, but not through the shell.
Now split the shell and meat as shown.
Cook meat side down for about 3 minutes until browned, then flip and hit with some melted butter.
Cook with the shell side down for about 5 minutes, or until internal temp hits around 140-150 degrees.
Let cool for a bit. By the way, there is nothing wrong with serving them just like this with a little drawn butter. But wifey wants lobster rolls.
Tear the lobster meat from the shells, chop, and hit with a little salt and pepper.
Add a little bit of the mayo mix at a time until all the meat is coated. You don't want a ton of mayo mix, just enough to coat all the meat and add enough moisture and flavor.
Brush the hot dog buns with butter and brown on the grill.
Spoon the lobster on the buns and you are good to go. Total cost of the meal was about $23.00 bucks. Yeah, I know it's expensive, but we blow that much at a cheap mexican joint. Plus the wifey got her lobster rolls.
That doesn't stop me from getting a tear in my eye thinking how much pulled pork I could have smoked for $23.00 bucks.
Bonus shots! OK, I feel gay after posting this, so I have to follow up with some pics from the Falcon football practice:
Our backfield. Turner the burner, Norwood, Mughelli, Snelling, Brown.
Our new tight end, Tony Gonzales and owner Arthur Blank.
Our "all-world" QB, Mat "Matty-Ice" Ryan.
Our beloved coach, Mike (Smitty) Smith.
That's all!
The ingredients:
1 large or 2 medium lobster tails (total of about 3/4 to 1 lb.), butter, hot dog buns, 1/4 cup mayo, 1 TBSP (more or less to taste) lemon juice, 1 TBSP + 1 tsp celery chopped fine, salt and pepper to taste.
Chop the celery, then add the mayo. Although I love Dukes mayo, I don't recommend it for sauces, it is too strong. I like using Hellmann's for sauces. If you don't have Alton Brown's set of plungers, they are great for adding thick ingredients such as mayo, kethcup, honey, etc. You can get them from his website. Mix together the mayo, celery, lemon juice, then a little salt and pepper. Add enough lemon juice to get a little tang.
Using a pair of kitchen shears (or in this case, a pair of bandage scissors you've stolen from a hospital), cut along the length of the lobster tail shell.
Cut the lobster tail meat down to the bottom of the shell, but not through the shell.
Now split the shell and meat as shown.
Cook meat side down for about 3 minutes until browned, then flip and hit with some melted butter.
Cook with the shell side down for about 5 minutes, or until internal temp hits around 140-150 degrees.
Let cool for a bit. By the way, there is nothing wrong with serving them just like this with a little drawn butter. But wifey wants lobster rolls.
Tear the lobster meat from the shells, chop, and hit with a little salt and pepper.
Add a little bit of the mayo mix at a time until all the meat is coated. You don't want a ton of mayo mix, just enough to coat all the meat and add enough moisture and flavor.
Brush the hot dog buns with butter and brown on the grill.
Spoon the lobster on the buns and you are good to go. Total cost of the meal was about $23.00 bucks. Yeah, I know it's expensive, but we blow that much at a cheap mexican joint. Plus the wifey got her lobster rolls.
That doesn't stop me from getting a tear in my eye thinking how much pulled pork I could have smoked for $23.00 bucks.
Bonus shots! OK, I feel gay after posting this, so I have to follow up with some pics from the Falcon football practice:
Our backfield. Turner the burner, Norwood, Mughelli, Snelling, Brown.
Our new tight end, Tony Gonzales and owner Arthur Blank.
Our "all-world" QB, Mat "Matty-Ice" Ryan.
Our beloved coach, Mike (Smitty) Smith.
That's all!
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We went to Maine on vacation last year and I must have eaten a dozen of those...so you can call me gay if you want to...
