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Home » Recipes » Starters » Salads & Dressings » It Must be Summer…….Grilled Romaine Salad, Lobster & Shrimp

It Must be Summer…….Grilled Romaine Salad, Lobster & Shrimp

April 9, 2010 by Chef Dennis Littley 17 Comments

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It was 94 degrees on Wednesday and I know its not officially summer but it sure felt like it. We set the table outside and I got everything ready for dinner. It was to be a simple feast starting with a Grilled Romaine Caesar Salad, we didn’t have any Caesar Dressing so we decided to use a Balsamic Vinaigrette instead ( it was tasty but the Caesar was better). The Salad is definitely not rocket science, split a head of romaine leaving the end intact (or the leaves all fall apart, found that out the hard way) drizzle some olive oil on the cut side a little salt and pepper and on the grill it goes. It doesn’t take to long you just want to crisp up some of the leaves, too long and they wilt and get ugly….so depending upon your grill I would say 3-5 minutes and you don’t really have to do the other side. Now here is the important part, heat the salad dressing. That’s right were going to heat the dressing, actually bring it to a boil to reduce it ever so slightly. Take your favorite Caesar dressing and put it into a small sauté’ pan, heat it till it just starts to boil then turn it off and let it sit until you are ready to serve the salad. I dressed this salad with Gorgonzola cheese crumbles (blue cheese would be wonderful as well), and some grated Romano cheese. I served the salad with some mixed olives and Campari Tomatoes (anything with flavor until the Jersey tomatoes start). Serve a whole side to your guests and let them cut it up on there plate and mix the dressing through out.
One of the best salads I ever had was at Joe Pesce in Collingswood, a Grilled Romaine Salad with Jumbo Lump Crabmeat and Grilled Shrimp, this with a slightly spicy Caesar dressing is just incredible!!

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.

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About Chef Dennis

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Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions

Comments

  1. Reduceri haine

    June 24, 2015 at 7:52 am

    Looks simple, fresh and wonderfully tasty!

    Reply
  2. Drick

    April 14, 2010 at 12:20 pm

    man. that grilled lobster and shrimp looks like heaven, the romaine too, but the seafood makes always makes me drool…

    Reply
  3. petes

    April 14, 2010 at 1:35 am

    This looks amazing!

    Reply
  4. studentepicure

    April 12, 2010 at 2:44 am

    wow, this looks fantastic! so glad i found your website — i'm really impressed/admire your mission. looking forward to checking back often!

    Reply
  5. Lazaro Cooks!

    April 11, 2010 at 4:07 am

    Wonderful 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!

    Reply
  6. Ed Schenk

    April 10, 2010 at 4:44 pm

    Looks delicious. Can't go wrong with shrimp and lobster. I also love grilled romaine!

    Reply
  7. Casey Angelova

    April 10, 2010 at 7:23 am

    Very inventive… grilled lettuce, but I am more of a balsamic girl rather than caesar! Thanks for sharing!

    Reply
  8. bunkycooks

    April 10, 2010 at 12:45 am

    What 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!

    Reply
  9. I Dream of Greenie

    April 10, 2010 at 12:24 am

    As 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!

    Reply
  10. Rosa's Yummy Yums

    April 09, 2010 at 10:08 pm

    Everything looks so good! I particularly like the way you prepared and served that romaine salad!

    Cheers,

    Rosa

    Reply
  11. Kerry

    April 09, 2010 at 10:01 pm

    I 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!

    Reply
  12. Mr. Pineapple Man

    April 09, 2010 at 9:24 pm

    omg the lobsters look so good!!

    Reply
  13. Stella

    April 09, 2010 at 6:34 pm

    This looks and sounds so good, Dennis. I've always meant to grill Romaine, as I love it in restaurants. Now, I will…!

    Reply
  14. lisaiscooking

    April 09, 2010 at 1:17 pm

    Great-looking meal! Every time I see grilled romaine, I think about how I should try that at home. I'm inspired again.

    Reply
  15. denise @ quickies on the dinner table

    April 09, 2010 at 3:00 am

    Never 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!

    Reply
  16. Chef Dennis

    April 09, 2010 at 2:59 am

    it 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.

    Reply
  17. Cooking Rookie

    April 09, 2010 at 2:50 am

    This salad looks great! Never tried grilling my lettuce – wonder what it tastes like 🙂

    Reply

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