Now we move on to the entrée. Grilled Lobster and Grilled Shrimp. Before we begin with the grilling lets talk briefly about the seafood you use. When looking for shrimp you will now be able to find wild caught shrimp in a lot of the grocery stores. If yours doesn’t carry them, find a Whole Foods, Wegman’s, or a reliable seafood source. I recommend wild caught shrimp because most farm raised shrimp sold in supermarkets are not all of reliable sources. Many farm raised shrimp come from China, and there beds are not reliable, we can’t be sure what they feed on. So look for wild caught, Gulf shrimp, Pacific Shrimp or shrimp from Australian waters…..
Now as for lobster, that is harder to source, but since lobster is not farmed in third world countries we don’t have to worry as much about it. Still a reliable source is always a good idea. I buy my Lobster tails at Sam’s Club, go figure. It’s has always been good , they date it and put it on sale if the time comes too close, and its always cheaper there (that way we get to eat lobster more frequently).
We have our seafood now, so lets prep it. We are going to leave the shrimp in there shells to protect the meat during grilling ( and it gives your guests something to do during the meal), as for the lobster, we are going to split it down the middle with a French knife (please be very careful, the knife will slide off the shell) Place the tip of the knife into end by the tail and then push down hard on the knife to go through the tail. (make sure the lobster is fully thawed) Pull the tail out of the shell and then put it back into the shell.
Our seafood is ready so now lets put it into a bowl, add some olive oil and add a little old bay seasoning and coat the lobster and shrimp with the oil and seasoning. Now we can go to the grill. Place the Lobster meat side down on the grill with the shell still over it. Add the shrimp to the grill, keep them in the front they don’t take more than 2 minutes on each side to cook. They will be done before you turn the lobster.
Give the lobster about 5 minutes before you turn it over, when you turn it take the meat out of the shell and place the uncooked side on the grill. Give that side about 5-7 minutes and then you may need one more turn, depending upon the size of the tail. You can always cut into a part of the tail to check, it should be milky white, not opaque. So now your seafood is done!! Serve it up with some melted butter and a few grilled vegetables and you’ll be loving life.
More recipes from my site
The Perfect Summer Salad- How to Make Blackened Shrimp Nachos and Salad
- Stuffed Lobster, Stuffed Shrimp and Stuffed Mushrooms for that Extra Special Dinner
- Its Summer Time and The Living Is Easy……. Enjoy This Wonderful Grilled Shrimp Salad
- Grilled Lamb Chops and Watermelon Feta Salad
- Healthy and Delicious Blackened Salmon Salad
Reduceri haine says
June 24, 2015 at 7:52 amLooks simple, fresh and wonderfully tasty!
Drick says
April 14, 2010 at 12:20 pmman. that grilled lobster and shrimp looks like heaven, the romaine too, but the seafood makes always makes me drool…
petes says
April 14, 2010 at 1:35 amThis looks amazing!
studentepicure says
April 12, 2010 at 2:44 amwow, this looks fantastic! so glad i found your website — i'm really impressed/admire your mission. looking forward to checking back often!
Lazaro Cooks! says
April 11, 2010 at 4:07 amWonderful salad. I think cooked greens are underappreciated. Something like romaine is taken to a completely different division by grilling. Look forward to following you here and talking food with you. Be well. Cheers!
Ed Schenk says
April 10, 2010 at 4:44 pmLooks delicious. Can't go wrong with shrimp and lobster. I also love grilled romaine!
Casey Angelova says
April 10, 2010 at 7:23 amVery inventive… grilled lettuce, but I am more of a balsamic girl rather than caesar! Thanks for sharing!
bunkycooks says
April 10, 2010 at 12:45 amWhat a fabulous meal! This reminds me of home…yeah for Jersey tomatoes! I love all the grilled salad and seafood. It is just perfect for the warm weather. By the way, that is so typical that the temps in Philly would be hotter than Atlanta. Go figure!
I Dream of Greenie says
April 10, 2010 at 12:24 amAs a vegetarian, I would love to try this tossed with goat cheese, chickpeas, kalamata olives, grape tomatoes and a lemon thyme vinaigrette or tahini dressing
Thanks for the innovative idea to grill romaine!
Rosa's Yummy Yums says
April 9, 2010 at 10:08 pmEverything looks so good! I particularly like the way you prepared and served that romaine salad!
Cheers,
Rosa
Kerry says
April 9, 2010 at 10:01 pmI absolutely love grilled romaine during the summer! It looks wonderful. The inspiration behind your blog is incredible. I look forward to learning more about cooking by reading your blog. Thanks!
Mr. Pineapple Man says
April 9, 2010 at 9:24 pmomg the lobsters look so good!!
Stella says
April 9, 2010 at 6:34 pmThis looks and sounds so good, Dennis. I've always meant to grill Romaine, as I love it in restaurants. Now, I will…!
lisaiscooking says
April 9, 2010 at 1:17 pmGreat-looking meal! Every time I see grilled romaine, I think about how I should try that at home. I'm inspired again.
denise @ quickies on the dinner table says
April 9, 2010 at 3:00 amNever even thought of grilling lettuce – that's just brilliant! The whole combination of grilled romaine, lobster, shrimp, tomatoes has my head spinning….or maybe I just need some breakfast LOL Fantatstic!
Chef Dennis says
April 9, 2010 at 2:59 amit doesn't taste too much different, a little change in the texture and a little more flavor, the heat does bring it out…the real change that i found was in heating the dressing, it seems to make it spicier.
Cooking Rookie says
April 9, 2010 at 2:50 amThis salad looks great! Never tried grilling my lettuce – wonder what it tastes like 🙂