Cajun Cooking: Learn how to make Surf and Turf or Grilled Lobster.
Tags:Grilled Lobster Recipe,Cajun Cooking,Cajun food,grilled lobster,Surf and Turf Recipe
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Hi, welcome to Cajun Cooking TV. It’s Valentine’s night, and we are having a special dinner, Surf and Turf. And you know what that means, lobster and steak.
So we’ve got some two lobster tails here, have them on a tray, kind of defrosted. These were frozen tails. And I also have two beautiful little petite fillets so we’re going to be grilling all these up.
So first of all, I’ve got to have a stick of butter melting here. And I want to make a little lime butter sauce, so I have that melting. I’ve got some lime, just going to cut this open, and sprinkle about half of this in here, just like this. This one is difficult. Here we go. The grill’s about ready. I’ll put in a tablespoon of minced garlic. Oh, that smells good. And then I also want to mix in some chopped green onions. So we’re going to let this sauté a couple of minutes. And now I’m ready to prepare the lobster tails because when we get those ready, we’re going to drizzle this butter sauce on top.
So what we want to do is take our tails and you want to put them on their back side, just like this. And we’re going to open them up, and what we want to do is kind of push this to the side. We’ve got some kitchen shears here. These are scissors we just use in the kitchen. So this soft membrane I'm going to cut straight through in here just like this. And we’re going to open that up. Do that to both of them. That’s not very hard to do.
So then we want to take our knife and not too deep but we want to butterfly it like when we butterfly a shrimp for frying. So just butterfly that open and it’s going to help it when we’re cooking on the grill. It’s going to open it up really pretty. So that’s going to open up.
Alright, now we’ve got our butter melt in here that’s smelling really good. I’m going to go ahead and turn that down and put these on a platter, because the grill man is going to take these outside and put them on the grill. Now, just take in a grilling brush or we just use little inexpensive paint brushes here. I’m going to butter these lobsters really well. And then we’ll use the rest of this butter for dipping in a little while when they’re done. It’s going to be really good.
I hope you’re all having a good Valentines’ Day. It was really nice around here. And now we’re ready to eat. So Mike, you’re ready to put these on the grill?
We’ve got some cooked on grilled lobster here. What we did was we skewered them to make sure that they stayed flat instead of kind of curling up. Now, I’ve got to figure out how to get this open. Loosen them up, and let them all out, there we go. Otherwise, they would have curled up like shrimp and we kind of didn’t want that. So we’ve got some more lime here, I‘m going to squeeze this over them, that makes them really tasty. That lime and now I’m going to pour over our green onion and garlic butter sauce here. It’s got some lime in it also. We’re going to pour this evenly over them, and that is going to make them oh so good.
Here in South Louisiana, this would be considered a gigantic crawfish so it’s just about crawfish season so we’ll be cooking up some delicious recipes with that, crawfish.
So we’ve got our steaks cooked here. They’re looking pretty good. We’re going to plate this all up and start eating.
Alright, it’s Valentines’ Day. We’ve got pink plate. We had a beautiful petite fillet here. We’ve got some beautiful lobster tails. Put that there. And I have some beautiful steamed asparagus. So we’re going to eat our Valentine’s dinner. Doesn’t that look tasty?
Thank you for joining us on Cajun Cooking TV. Tonight we had Surf and Turf with grilled lobster and grilled petite fillets. We hope you enjoy your Valentines. Check us out at cajuncookingtv.com. Bye-bye.