Grilled Lobster Kabobs
A yummy and delicious recipe with the mix of the umami taste.
Equipment
Cooking Pot
Nutcracker
Kitchen Shears
Brush
Skewers
Grill
Serving Plate
Ingredients
- 6 Lobsters
- 6 ounces Prtobello mushroom
- 3 tbsp Olive Oil
- 1 Pint Yellow Pear Tomato
- 1 Pint Red Pear Tomato
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Lobster Tamarind Sauce
Instructions
- Bring 3 quarts water to a boil in a large pot.
- Prepare lobsters by plunging them one or two at a time head first into boiling water.
- Boil each lobster only long enough to kill it without cooking the meat--about 2 to 3 minutes.
- Break off large claws. Crack claw shell with a nutcracker, and remove meat.
- Break off tails, and cut in half lengthwise using kitchens shears. Remove all the meatless parts like the antenna, the shell..
- Brush mushroom caps with 1 tablespoon oil. Broil 5 inches from heat. Cool and cut into 2-inch pieces.
- Thread lobster meat, mushrooms, and tomatoes on skewers. Brush with remaining 2 tablespoons oil, and sprinkle with salt and pepper.
- Grill kabobs, without grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until lobster meat is opaque. Serve with Lobster Tamarind Sauce.
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