ok, tired of the usual tailgating food, so for the aTm game, were doing:
steak
scallops
jumbo prawns
8 oz lobster tails
so is there any special ways to prepare the seafood before cooking on the grill? And any do's and donts on grilling seafood? Especially the lobster tails
also any good rubs or seasonings would be helpfull.
thanx
Grilling seafood
Moderator: Mikey
No experience to speak of with the lobster tails, but FWIW here are my suggestions:
If in the shell, wrap in heavy duty foil with butter and a bunch of garlic. Then you basically steam them in foil over the coals.
My other option would be to steam them in advance and just grill without shell with butter (and/or EVOO) and garlic to reheat and get the grilled effect. If you gill them from raw I think there's a danger of overcooking and drying them out.
For the scallops and prawns, put them on a metal skewer. You don't need any kind of a "rub", but pour some Italian dressing or just garlic butter over them before cooking. Alternate them with pieces of onion, mushroom and/or other veggies. Grill just until the prawns are pink on the outside and cooked through. Do not overcook.
Bacon goes good with scallops. Get some thick sliced bacon and cut the strips into 1" - 2" pieces. Alternate the scallops with bacon and onions on metal skewers.
If in the shell, wrap in heavy duty foil with butter and a bunch of garlic. Then you basically steam them in foil over the coals.
My other option would be to steam them in advance and just grill without shell with butter (and/or EVOO) and garlic to reheat and get the grilled effect. If you gill them from raw I think there's a danger of overcooking and drying them out.
For the scallops and prawns, put them on a metal skewer. You don't need any kind of a "rub", but pour some Italian dressing or just garlic butter over them before cooking. Alternate them with pieces of onion, mushroom and/or other veggies. Grill just until the prawns are pink on the outside and cooked through. Do not overcook.
Bacon goes good with scallops. Get some thick sliced bacon and cut the strips into 1" - 2" pieces. Alternate the scallops with bacon and onions on metal skewers.
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Headhunter
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If you bacon wrap any seafood makes sure you render the bacon first. You can do this at home, but it's easy on a grill, just throw the bacon on some foil and wait for it to start to release it's fat.
Scallops and shrimp will cook much faster than the bacon, so cooking the bacon a little first then wrapping the seafood with it allows the bacon to crisp up without overcooking the seafood.
Scallops only need about a minute and a half per side.
For the lobster tails, take them out of the shell, jab two skewers lengthwise though them. This will keep them for curling too much. Make a mixture of garlic salt, season salt, lemon, and butter and baste while cooking over direct heat until the tails start to blacken a little. You want to cook these hot and fast. The charring adds a nice dimension of flavor.
Good luck.
Scallops and shrimp will cook much faster than the bacon, so cooking the bacon a little first then wrapping the seafood with it allows the bacon to crisp up without overcooking the seafood.
Scallops only need about a minute and a half per side.
For the lobster tails, take them out of the shell, jab two skewers lengthwise though them. This will keep them for curling too much. Make a mixture of garlic salt, season salt, lemon, and butter and baste while cooking over direct heat until the tails start to blacken a little. You want to cook these hot and fast. The charring adds a nice dimension of flavor.
Good luck.
Last edited by Headhunter on Thu Nov 01, 2007 10:34 pm, edited 1 time in total.
Dinsdale wrote:This board makes me feel like Stephen-Hawking-For-The-Day, except my penis is functional and I can walk and stuff.
mikey
yeah, i have a buddy who works for a seafood distrib. they handle a ton of fresh stuff, so i can get everything at their cost. we can get all of that seafood, for what we spend on brauts, hamburgers, italian sausage, buns, condiments. Plus i think his boss kinda takes even more $ off the bill, cause they are good peeps. Family owned buisness, they take care of their people pretty good.
we kinda wanted to change it up.
yeah, i have a buddy who works for a seafood distrib. they handle a ton of fresh stuff, so i can get everything at their cost. we can get all of that seafood, for what we spend on brauts, hamburgers, italian sausage, buns, condiments. Plus i think his boss kinda takes even more $ off the bill, cause they are good peeps. Family owned buisness, they take care of their people pretty good.
we kinda wanted to change it up.
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indyfrisco
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Make sure to poison some of that seafood and feed it to Daniel before the game. TIA.
I always precook the bacon as HH suggested too. In fact, I cook the bacon just before it starts to firm up.
HH's recipe sounds good on the lobster. What I would do on the shrimp is oil down the grill with a rag just before you put the shrimp on. Skewer the shrimp. Throw them on the grill and dust them with Tony Chachares. No need to have all your seafood lemony and buttery. Might as well have somethig with a little spice to it.
Of course, if you want to stick to the lemony and buttery, what I have done before is make scampi on the grill. Here's what I did.
Fine chop some garlic and bring it along. Don't use that pre minced shit. I don't know what that is, but it isn't garlic. Use whatever pan you want on the grill. I have a corningware dish that works perfectly on the grill that I use. Depending on how much you want, portion this accordingly. This is for 1 lb of shrimp. 1 stick unsalted butter, 5 cloves garlic finely chopped, 1 lemon zested (reserve juice), splash of pinot grigio (i just brought those little airline bottle sizes you can get in a store), italian seasoning, S&P to taste (I like to put a shallot in too, but you can leave it out if youdon't want the onion taste).
Just put the butter, garlic and shallot in the pot/pan. Don't do this over really high heat, just medium will do. Once the garlic and shallot are sauteed, drop in the lemon zest, shrimp, italian seasoning, S&P. Once the shrimp are nearly done, splash a little wine over all of it. Take the dish off the grill and squeeze some of that lemon juice on top and let people toothpick those shrimp. Good eats.
I always precook the bacon as HH suggested too. In fact, I cook the bacon just before it starts to firm up.
HH's recipe sounds good on the lobster. What I would do on the shrimp is oil down the grill with a rag just before you put the shrimp on. Skewer the shrimp. Throw them on the grill and dust them with Tony Chachares. No need to have all your seafood lemony and buttery. Might as well have somethig with a little spice to it.
Of course, if you want to stick to the lemony and buttery, what I have done before is make scampi on the grill. Here's what I did.
Fine chop some garlic and bring it along. Don't use that pre minced shit. I don't know what that is, but it isn't garlic. Use whatever pan you want on the grill. I have a corningware dish that works perfectly on the grill that I use. Depending on how much you want, portion this accordingly. This is for 1 lb of shrimp. 1 stick unsalted butter, 5 cloves garlic finely chopped, 1 lemon zested (reserve juice), splash of pinot grigio (i just brought those little airline bottle sizes you can get in a store), italian seasoning, S&P to taste (I like to put a shallot in too, but you can leave it out if youdon't want the onion taste).
Just put the butter, garlic and shallot in the pot/pan. Don't do this over really high heat, just medium will do. Once the garlic and shallot are sauteed, drop in the lemon zest, shrimp, italian seasoning, S&P. Once the shrimp are nearly done, splash a little wine over all of it. Take the dish off the grill and squeeze some of that lemon juice on top and let people toothpick those shrimp. Good eats.
Goober McTuber wrote:One last post...
ok,
so i should take about 16-20 of prawns(shrimp, whatever), put in butter, garlic, spices, and wrap it in aluminum foil to set on grill. should it be vented, or just wrapped so nothing escapes and all the flavas are savored.
could i do the scallops same way? not interested in bacon wraps or on skewers.
also. would you put the shrimp,scallops on first then steaks and then lobsta tails? im sure shrimp and scallops would be fine all wrapped in the foil till rest is done!?
i can grill any meat to perfection. never grilled seafood, so will be an adventure!
i will have pics. of seafood, grilling, and of Final scoreboard(just for you indy)
so i should take about 16-20 of prawns(shrimp, whatever), put in butter, garlic, spices, and wrap it in aluminum foil to set on grill. should it be vented, or just wrapped so nothing escapes and all the flavas are savored.
could i do the scallops same way? not interested in bacon wraps or on skewers.
also. would you put the shrimp,scallops on first then steaks and then lobsta tails? im sure shrimp and scallops would be fine all wrapped in the foil till rest is done!?
i can grill any meat to perfection. never grilled seafood, so will be an adventure!
i will have pics. of seafood, grilling, and of Final scoreboard(just for you indy)
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indyfrisco
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Do the scallops and shrimp last if you plan to put out with the steaks. After a steak cooks, you should let it set for at least 5 minutes anyway so the juices don't spill out all over the plate when you cut into it. Shrimp and scallops take practically no time to cook. You'd be fine to leave the pouch sealed. No venting necessary. Will cook faster that way too.
Goober McTuber wrote:One last post...
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Atomic Punk
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Get a skewer rack, 2-pronged skewers, a grill rack or fish rack. If you poke holes in the foil you've defeated the purpose of using foil... which is basically steaming the food on a grill.
Fish will be done fast so you may want to do the steaks first.
Lobster tails:
Butterfly before cooking. Grill buttered cut side down for 3 minutes, turn over and baste with butter sauce and grill 5 to 9 minutes longer. Brush a few more times and that's the short end of it.
Experiment and try different things dude. Just trying to give you ideas. I am still trying out techniques and recipes. Grilling fish in foil isn't very daring.
Fish will be done fast so you may want to do the steaks first.
Lobster tails:
Butterfly before cooking. Grill buttered cut side down for 3 minutes, turn over and baste with butter sauce and grill 5 to 9 minutes longer. Brush a few more times and that's the short end of it.
Experiment and try different things dude. Just trying to give you ideas. I am still trying out techniques and recipes. Grilling fish in foil isn't very daring.
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Seriously. I don't disagree with a word of it.
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smackaholic
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