Grilled Lobster

Journal: 

Yesterday I bought a small charcoal barbeque that I spotted at Home Goods.  I had my eye on it a couple months ago, but I didn't think it was necessary.  I mean we already have two grills at home, but they use propane.  I've always wanted to try a charcoal grill.  I just love the smell for some reason.  So when I saw this cute little guy still sitting on the shelf I had to buy it.  It was just calling my name.  It's a cute teal one that's portable and perfect for beach camping.  The first thing I made on it was grilled lobster tail.  This was so simple and absolutely delicious paired with a little Pinot Grigio, rice and beans.  I saw the episode of Chef Avec Erick in Puerto Rico where he made lobster on the beach with the same sides and it made me want to make this.  Except he used the big spiney lobster and I couldn't find those at my market.  I'll have to get those big lobsters at a real sea food place  next time or go and catch them in La Jolla which I'm planning to do soon with my friends.  I love watching Avec Erick because he's so different.  His whole thing is to cook from life and to appreciate the food that you're putting into your body.  I love that because his ingredients in his recipes are simple.  It's always a bummer when you have to go to the store and buy a whole load of herbs and spices and other stuff that you might never use again.  So the simpler the better in my book. Good thing this lobster only needed a few things to make it a mouth watering delight. 

Ingredients:

Lobster Tail (As many as you are feeding people)

Butter (Enough to drench the lobsters)

Minced Garlic

Lemons

Pepper

Skewers

Directions: 

1. Cut the lobster shell down the middle of the meaty side with cooking shears or just regular scissors

2. Take a knife and press down the cut, but leave the end portion of the tail together and insert the skewer down the middle. (I heard this is so the tail doesn't curl in)

3. Melt butter and then mix with the minced garlic and lemon. 

3. Separate the lobster shell so the meat comes through. Then rub the butter sauce on the meat.

4. Put on the grill for 10 minutes (legs side down) You can add more butter while you're grilling.

5. Flip for 2-3 minutes (meat side down)