red lobster lobsterchops
Red Lobster Lobsterchops Posted by GayleL at recipegoldmine.com May 18, 2001 Source: cooknchat.com - posted by Nancy K 17 May 2001, at 2:34pm 6 (4-5 ounce) North American or Maine ...
Ingredients
- 6(4-5 ounce) north american or maine lobster tails (in the sh
- 12jumbo sea scallops with side muscle removed
- 11/4 cup lemon-garlic butter sauce (see recipe below)
- 1tablespoonmccormick season-all
- 6cupcooked rice (a lightly seasoned pilaf)
- 4lemon wedges
- 1/4cupparsley, fresh chopped
- 1/2cupbutter, melted (for dipping)
Directions
- 1
Red Lobster Lobsterchops Posted by GayleL at recipegoldmine.com May 18, 2001 Source: cooknchat.com - posted by Nancy K 17 May 2001, at 2:34p
- 2
Cut each lobster tail completely in half lengthwise and remove the vein
- 3
Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell
- 4
This makes it easier to eat the lobster after it is cooked.) Wrap each lobster tail, including the shell, around one scallop, similar to wra
- 5
To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail
- 6
Leave approximately 1-2" at the end of the skewer to prevent chop from sliding off during cooking
- 7
Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter
- 8
A light coating will prevent "flare-ups" when grilling.) Sprinkle the LobsterChops with Season-All , place on a wax-paper lined tray and ref