Grilled Lobster Tails with Browned Butter

Grilled Lobster Tails with Browned Butter

Serves 2

4 tablespoons salted butter, softened
1 tablespoon thinly sliced chives
1 teaspoon finely grated lemon zest; plus lemon wedges for serving
1 medium clove garlic, minced
1 large russet potato, sliced in ¼” rounds
1 small head broccoli, cut into long spears
Canola oil for grilling
Kosher salt and freshly ground black pepper
2 6- to 7-oz. lobster tails, thawed if frozen

1. In a small saucepan over medium heat, melt the butter until the milk solids begin to brown
and the butter looks golden and smells nutty, about 7 minutes. Pour the golden butter into a
small bowl and stir in the chives, lemon zest, and garlic. Set aside.

2. Place the potato rounds in a microwave safe bowl with 1 cup water and microwave on high
until tender, about 6 minutes. Drain and toss with canola oil, salt, and pepper. Toss the broccoli
spears with canola oil, salt, and pepper.

3. Prepare the grill for medium high cooking. Spread the potato slices and broccoli over the grill in a single layer. Grill until grill marks form and the broccoli chars lightly, about 8 minutes.

4. Using kitchen shears, cut along the center of the back of the lobster tails from the opening to the tail fin. Turn the tail over and repeat the same cut on the bottom; use a knife to cut through the meat to create two halves. Clean out the intestinal tract, if present.

5. Place the tails, shell side up, on the grill. Grill until the meat of the tails is lightly marked, about 3 minutes. Flip and brush with a little of the brown butter and grill until the lobster meat is firm, moist, and opaque, 2 to 3 minutes more. Remove from the grill and serve with the potatoes and broccoli and the brown butter.

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad

Garlic Lime Shrimp Skewers over Tex Mex Quinoa Salad

Serves 2

½ cup white quinoa, rinsed
2 tablespoons olive oil
2 limes, 1 zested to yield 1 teaspoon and juiced to yield 3 tablespoons, the other cut into wedges
1 teaspoon chopped chipotle chiles in adobo
3 cloves garlic, mashed to a paste
½ teaspoon ground cumin
¼ teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 cup rinsed and drained no-salt- added black beans
½ cup finely diced red bell pepper
2 ears corn on the cob
3 scallions
Canola oil for grilling
1 tablespoon finely chopped cilantro
½ pound jumbo shrimp, peeled and deveined
4 wooden skewers, soaked in water for 30 minutes

1. Cook the quinoa according to package directions. In a jar with a lid, combine the oil, lime
juice, ⅓ of garlic paste, cumin, oregano, a pinch of salt, and a few grinds of pepper and shake until combined.

2. In a large bowl, toss together the cooked quinoa, beans, bell pepper, and dressing. Let the salad sit to meld the flavors while you prepare the corn, scallions, and shrimp.

3. Prepare the grill for medium high heat.

4. Coat the corn and scallions with 1 tablespoon canola oil and grill, turning occasionally, until charred all over, about 8 minutes for the corn, 3 minutes for the scallions. Let sit until cool enough to handle. Cut the corn off the cob and chop the scallions. Toss with the salad.

5. In a large bowl, stir together 2 tablespoons canola oil, the remaining garlic paste, the lime zest, cilantro, and a big pinch of salt and pepper. Add the shrimp to coat. Skewer the shrimp with 2 skewers, one in the front and one in the back to keep the shrimp from curling. Grill, flipping once, until bright pink and opaque, about 8 minutes.

6. Remove the shrimp from the grill and immediately squeeze lime juice all over them. Divide the quinoa salad and shrimp between 2 plates and serve.