Grilled Lobster and Shrimp Kabob
Grilled Lobster and Shrimp Kabob

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, grilled lobster and shrimp kabob. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Grilled Lobster and Shrimp Kabob is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Grilled Lobster and Shrimp Kabob is something which I have loved my entire life. They are nice and they look fantastic.

Learn how to make Grilled Lobster Kabobs. Or you can insert it behind the head. The advantage to this method is that shortening the time between killing a lobster and cooking it will improve the quality of meat.

To get started with this particular recipe, we must first prepare a few components. You can cook grilled lobster and shrimp kabob using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Grilled Lobster and Shrimp Kabob:
  1. Take 1 lobster per person
  2. Prepare 3 shrimp per person
  3. Take 1/4 bell pepper sliced into square pieces per person
  4. Take 1/4 onion sliced into small square pieces per person
  5. Take 1/2 lemon per lobster
  6. Get 1 clove minced garlic per lobster
  7. Take salt
  8. Take pepper
  9. Get 1 teaspoon olive oil per lobster
  10. Take old bay seasoning

Some of my favorite recipes are Grilled Shrimp Kabobs. They are easy recipes, fun to make and kids love them. They also make a great party appetizers or a main course. These GRILLED SHRIMP KABOBS are juicy shrimp marinated in cumin, Italian seasoning, lemon, garlic, pepper flakes, and fresh herbs, then threaded along with vibrant flavored veggies for one explosive yet quick and easy, busy weeknight meal.

Steps to make Grilled Lobster and Shrimp Kabob:
  1. First step will be to slice lobster in half and clean out tamale (green guts of lobster). Lobster must be fresh and still alive. Go right down the middle of the body and try not to cut through back of shell. So keep lobster in one piece.
  2. Wash out the tamale and crack the claws and knuckle of each lobster so it will be easy to eat for your self and guests later.
  3. Now spread out minced garlic down the middle of body of your lobster sprinkle with dashes of salt and pepper and lightly add olive oil. Now easy a little old bay seasoning and then squeeze the half lemon down the middle of lobster. Save the lemon to grill as well.
  4. With a kabob stick or reusable kabob start to skewer shrimp, peppers and onions. Make sure shrimp are peeled and only tail if anything is left for shell. Just dash with salt and pepper.
  5. Heat your grill to 400 degrees then lay lobster on its back so you are looking at the meat and your lemon juice and oil can soak in. Let grill for about 10 -15 minutes then carefully flip the lobster and let grill for 5-8 more minutes.
  6. Your lobster shell should have a nice dark orange color and your lobster meat should be cooked.
  7. While grilling lobster you should also grill your shrimp kabobs. If you can't tell when the kabobs are done cooking maybe you should not be eating this. Just kidding but they do cook quick but you will want to leave them a slight bit longer go have peppers and onions grill.
  8. When serving I like to lay the kabobs right in middle of lobster. Look at picture. Hope you all enjoy and I will add my recipe for baked stuffed lobster later on.

A quick dinner that can be easily customized! It's a take on the surf and turf: steak and shrimp kabobs. Succulent steak and fresh seafood are the perfect addition to any barbecue. Here is a summer time favorite: Shrimp and Steak Kabobs prepared on the grill or in your oven. Some people who are not grill savvy often do not know how to.

So that’s going to wrap this up with this exceptional food grilled lobster and shrimp kabob recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!