Date Night Surf and Surf
Ingredients
Shrimp 1/2 Pound
Lobster Tail 7oz x2
Unsalted Butter 1/2 Stick
Lemon Juice 2oz
Salt 1tsp
Fresh Basil 1/4 Cup
Garlic 2 Cloves Minced
Smoked Paprika 2 tsp
Cayenne Peper 1 tsp
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 2
Yield: 2 servings
Preparation
In a medium pan melt 1/2 stick of unsalted butter. Once butter is melted, add lemon juice, minced garlic, smoked paprika, cayenne, salt, and finely chopped basil. Stir and allow ingredients to meld, once done. Remove from heat and set aside.
To prepare the lobster, lightly rinse with cool water. Using a pair of kitchen sheers cut a line up the back of the lobster. Crack the shell and lift meat onto the shell of the lobster, making sure to not fully remove it from the tail.
Using a sharp knife, cut down the back of the shrimp and remove vein and well as the shell. [You can always save the shells to cook down to form a great shrimp stock.] Lightly rinse with cool water and set aside.
The Cook
Load Light and set your Gravity Series 1050 or other Masterbuilt Digital Charcoal Cooker
Set temp to 300 Degrees, for this cook we are using the Signature Flavor Boosters from Kingsford. Specifically Garlic, Cumin, and paprika.
As the grill gets us to temp, begin to evenly brush on the herb reduction we made previously. Getting all sides of the shrimp and lobster. I found it easier to do once you have skewered the shrimp.
Once coated place on the lower rack and let cook for 12-15 minutes. Make sure to flip shrimp skewers at roughly 7 minutes, allowing it to cook evening.
After 15 minutes, remove from heat serve, and enjoy. This goes great with your favorite pasta, or even some steamed rice and veggies.
