BBQ Lobster and Shrimp w/ Chimichurri Sauce

BBQ Lobster and Shrimp w/ Chimichurri Sauce

 

Summer’s and BBQ go hand and hand, even though we BBQ year round at our home. One thing we love bbqing is lobster and shrimp! It’s fast, yummy and fancy. The best way we found was with chimichurri sauce and always in the shells. Not only do the shells add flavor but it protects the fish from drying out. This dish goes awesome with a huge chopped salad or grilled veggies or the whole shebang grilled veggies and starch!!!

 

Chimichurri sauce also makes a great dressing for super flavorful salads, potatoes, corn, mac n cheese and of course meat. It also helps kick up your herb intake which is always a bonus!

There are green and red chimichurri’s, they are different in other countries depending on region as well. Mine of course if very different from all the rest. Main base ingredient is always parsley, garlic and oil. Some with red pepper flakes and most with vinegar.

 

Ms Foodies Green Chimichurri Sauce

You will need:
1 bunch of Parsley
1 bunch of Cilantro (coriander leaves)
3 cloves of fresh garlic grated
1/4 to 1/3 cup Juice of lemon or lime or both
3 tbls of butter
Avocado oil
Nice pinch of pink Himalayan salt and red pepper flakes
Dash of fresh ground coriander and black pepper

Take first 5 ingredients and toss them in a blender, hit pulse, scrape down.
Now add some oil and pulse again. I like my sauce for this dish to be blended with little chunks left. Scrape jar with rubber spatula and then season with rest of the ingredients.

Next clean those shrimps, I like to make foil pouches for each guest.


I also like to add just a tiny blop of butter with sauce because I make my sauce with more herbs then oils…oops I forgot that shot but I do add a tiny dollop…I swear!

Grab those lobsters and don’t poke yourself! I usually buy lobster tails at Costco so they are clean and ready to go, I just rinse in cold water.

It is easier if you have utility scissors to cut down the backs. Make sure the whole poop line is cleaned out or your meat will taste muddy YUK!

 

Flip them on their backs and run a skewer from the hole by the tail all the up and out the other end. This keeps the lobster from curling while cooking and gives you an even cook as well.

 

You can take the tiny legs off if you want, I never bother with that.

I squeeze the sharp points together till my cut opens and I pour that chimi right in…oh I can smell it already!

 

Next you will want to get some foil to wrap around the lobster, I do this so I don’t scorch the shell and to keep the sauce in. If you poke holes in the foil because of sharp shell, you could get fire flare ups as well.

 

The foil pix looked horrible because of lighting, so here is a cutting board pix but normally this would be on foil.

I use a coal or wood BBQ and put all the heat in the center, then I cook on the outer parts of the rack in a circle.

I place my lobster down on the grill and cover for apx 8-10 minutes depending on size, as soon as timer beeps I turn lobsters 180 degrees and make room for shrimp 2-3 minutes is all it takes for 20-25 ct shrimp size. Cover and stay put!

My asparagus and mashed potatoes are keeping warm in the oven so when the seafood is done, I plate and we sit. I never leave the grill when I am making seafood because over cooking any kind of fish is expensive and sad. Plus who wants rubbery seafood.

Enjoy,

oxox Ms Foodie

 

 

Facts on Lobsters from www. offshorelobster.org

 

Interesting Facts
Lobsters do not have vocal chords. Since this is true, they do not scream or vocalize when cooked. Any sound you hear could be that of air escaping from the lobster’s body cavity as it expands from heating.
The teeth of the lobster are in its stomach. The stomach is located a very short distance from the mouth, and the food is actually chewed in the stomach between three grinding surfaces that look like molar surfaces, called the “gastric mill”.
Besides the greenish-brown colored lobsters, there are also rare blue, yellow, red and white ones. Except for the white ones, they all turn red when cooked.
A freshly laid lobster egg is the size of the head of a pin (1/16″).
A 2-pound female lobster usually carries approximately 8000 eggs. A 9-pound female may carry more than 100,000 eggs. The female carries the eggs inside for 9 to 12 months, and then for another 9 to 12 months externally attached to the swimmerets under her tail.
When the eggs hatch, the larvae will float near the surface for 4 to 6 weeks. The few that survive will settle to the bottom and continue to develop as baby lobsters. From every 50,000 eggs only 2 lobsters are expected to survive to legal size.
Lobsters “smell” their food by using the four small antennae on the front of their heads and tiny sensing hairs that cover their bodies.
No one has yet found a way to determine the exact age of a lobster. However, based on scientific knowledge of body size at age, the maximum age attained may approach 100 years. They can grow to be 3 feet or more in overall body length.
It takes 5 to 7 years for a lobster to grow to legal size in the ocean. A lobster at legal size will weigh approximately 1 pound.

 

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