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Archive for January, 2016

How to Grill Lobster Tails

As lobster tails are low in fat and calories, as compared to pork, beef, and chicken, it makes for a wonderful meal any time of the day. Rich in Omega-3 fatty acids, many health-conscious people include it in their daily diet. Plus, it is known to lower your risk of heart disease as well.

While grilling lobster tails, you need to be careful while choosing the ingredients that will accompany it; most specifically the spices and herbs. The reason is that this seafood is packed with amazing flavor, and by including additional flavors, it will change the outcome.

Grilling the Tails

Dependig on your taste preference and number of people you’re cooking for, add or subtract the amount of ingredients mentioned in the following recipes.

Lemon-Butter Lobster Tails


– Lobster tails, frozen, 4, ½-lb.
– Unsalted butter, 1½ cups
– Lemon zest, ½ teaspoon


Since we are using the frozen kind, thaw them to room temperature by placing them in a plastic bag and then submerged in a bowl of warm water. Next we will prepare the lemon-butter mixture. In a pan, melt butter over low heat. Once melted, pour even measurements in 2 different bowls and let it sit for about 5 minutes. Remove any foam that may have been produced on top. In one of the bowls, add lemon zest and mix it properly. Turn the gas grill on to medium-high heat and grease 4 skewers. To prepare the tails, cut the top shell straight down the middle, but don’t cut all the way till the bottom. Pull the tails apart, and insert them in each of the skewers. Generously coat the tails with lemon-butter. Now place them flesh side down on the hot grill, and cook for 4―5 minutes until light grill marks show. Flip the tails to grill the shell side for 3―6 minutes until the meat is firm and opaque. Meanwhile, apply the lemon-butter mixture as many as times as you want. And that’s it; the delicious tails are ready to be enjoyed.

Vinaigrette Lobster Tails


– Lobster tails, frozen, 8
– Vinaigrette dressing, 8 tablespoons
– Lemon juice, 3 tablespoons
– Chives, minced, 2 teaspoons
– Tomatoes, peeled, seeded, chopped, 2
– Extra-virgin olive oil, 2 tablespoons
– Lemon zest, 1½ teaspoons
– Tarragon leaves, minced, 1 tablespoon
– Salt and black pepper, for taste


Unlike the above mentioned recipe, here we will cut the tails all the way through in order to make 2 separate pieces. Follow the same technique to defrost the tails as we did in the above recipe.

To make the vinaigrette, take a bowl and combine tomatoes, vinaigrette dressing, lemon zest, tarragon, lemon juice, chives, salt, and black pepper properly. Keep the vinaigrette aside for some time. Preheat the gas grill and remove the tails from water. Brush them with extra-virgin olive oil, and season with salt and black pepper. Once the grill is hot and ready, place them flesh side down, and cook for 4―5 minutes until light grill marks show. Flip the tails and grill the shell side for at least 6 minutes. Keep basting the meat with vinaigrette. Once ready, remove them off the grill and serve immediately.

Spicy Lobster Tails


– Fresh rock lobster tails, 4
– Lemon juice, 2 teaspoons
– Orange peel, grated, 1 teaspoon
– Butter, melted, ¼ cup
– Ground ginger, 1 pinch
– Chili powder, 1 pinch


Preheat the gas grill. Cut the undershell membrane, insert skewers between the shells, and straighten the meat. In a bowl, mix melted butter, lemon juice, orange peel, chili powder, and ground ginger together. Brush this mixture over the tails and place the shell side on the grill first. Cook for 5 minutes and flip them over to cook the meat side for about 5 minutes; keeping basting the tails with the mixture. Once the tails are cooked, serve them immediately.

How to Grill Vegetables in Aluminum Foil

Grilled vegetables make perfect light summer meals and can be used as pizza toppings, added to lasagna for the smoky flavor, tossed into salads or even served with some rice during a lovely vegetarian meal. They also complement the steak dishes well, by adding the health element to the meal.

The increasing number of people diagnosed with high cholesterol and blood pressure problems, is causing people to turn to grilled food. Grilled food is much healthier than fried food and also satiates the palate. Grilled vegetables are not only healthy and delicious, but are also very easy to prepare and are great options for vegetarians.

However, grilling can be messy and cleaning up can be quite cumbersome. The sticky, charred remains can be the outcome of multiple grilling attempts. One way to reduce the amount of cleaning up, mess and charred vegetables is by making use of aluminum foil while grilling vegetables. Aluminum foil is something that is easily available at any local grocery store. Grilling in aluminum foil reduces the mess caused during grilling and also prevents vegetables from getting burned.

How to Grill Vegetables in an Aluminum Foil?
The things you need for grilling vegetables using aluminum foil are aluminum foil (heavy-duty preferred, however regular is also fine), vegetables of your choice (mushrooms, onions, tomatoes, peppers and so on), knife, seasoning, non-stick spray or olive oil and grill or oven.
Choosing the Vegetables
Vegetables that are high in water content must be chosen for grilling, such as eggplant, peppers, summer squash, zucchini, tomatoes, mushrooms, onions and celery. All these vegetables take approximately the same time to cook, thereby making grilling all these vegetables together easy.
However, vegetables like carrots, cauliflower and broccoli should be avoided. Leafy vegetables are also a no-no to grilling, unless there are specific dishes which call for their blackening. While grilling assorted vegetables, make sure you choose vegetables that take similar amounts of time to cook.
Foil Preparation
Take a large sheet of foil and line it loosely on a pan or skillet. While lining, keep in mind that there should be ample amounts of foil left for wrapping over the top. In order to prevent the vegetables from sticking, drizzle some non-stick spray or olive oil onto the aluminum sheet.
Washing and Chopping
It is very important to thoroughly wash the vegetables before consumption. You could sprinkle a mixture of lemon juice and water on the vegetables and let them sit for some time. Rinse and wipe dry with a towel. While slicing the vegetables, make sure they are equal in size (one inch pieces), as this will help them cook evenly, at the same time.
Seasoning the Vegetables
After chopping, place the chopped vegetables in a bowl and sprinkle some olive oil or non-stick spray, seasoning of your choice and some salad dressing if you wish. Since vegetables lack fat, they require some kind of oil or non-stick spray to keep them moist and prevent them from sticking. Mix well and place them into the tray. Ginger, vinegar, soy sauce, oils and sugar can impart Asian flair to the grilled vegetables.
Marinating the Vegetables
If you really want to bring out the flavor of the vegetables and enjoy a delectable meal, try marinating the veggies. There are several marinade recipes that you can use for your vegetables. One simple one is the lemon and garlic marinade.
For this you need to add 2 tablespoons of lemon juice, one tablespoon of olive oil, one tablespoon of lemon zest, one tablespoon of finely chopped fresh garlic and some salt and pepper. Mix the vegetables in this marinade and refrigerate it for 4 to 5 hours. After the marination is done, your vegetables are ready to be grilled.
Sealing the Vegetables
Once the chopped vegetables are seasoned and placed on the foiled tray, fold the extending parts of the aluminum sheets, crimping as you go, thereby making a kind of pocket. Sealing the vegetables in this manner will prevent the vegetables from falling out (or liquid from oozing out) of the tray during cooking. Moreover, the steam inside will assist in the even cooking of the vegetables.
Before you place the foil pocket with vegetables onto the grill, make sure the grill has been heated at a medium-high temperature and is nice and hot. Allow the vegetables to cook for 8-10 minutes, and then flip using tongs and grill the other side for the same amount of time. Flip once again and grill for another 5 minutes. The time required for grilling will depend on the number of vegetables grilled.
Once the grilling is done, allow it to stay for 5 minutes. Then you can cut open the foil seal and add seasoning or butter to the vegetables as per your taste and liking. Transfer the grilled vegetables to a plate or dish and garnish it. Serve steaming hot.
Boiled vegetables lose most of their nutrients in the cooking water and fried vegetables are fatty. Grilled vegetables on the other hand are much more healthier as compared to boiling and frying. Grilling vegetables also brings out the intense smoky flavor from them, which we often think vegetables lack. This is why grilling is now emerging as an all-year-round cooking style, rather than the earlier summer pass time.