Cheesy Grilled Maine Lobster Tails

This recipe is so easy to make, the most difficult part is waiting for it to be done!. As usual, I prefer to use Maine Lobster Tails, but you can use Brazilian Lobster Tails, North Australian Lobster Tails or any kind of Lobster tail you want!

Ingredients

• 4 6-7oz frozen Maine lobster tails
  
• 3 tablespoons margarine or butter
  
• 3 to 4 green onions, sliced (1/2 cup)
  
• 1 clove garlic, minced
  
• 1-1/2 cups soft bread crumbs (2 slices)
  
• 3/4 cup shredded creamy Havarti cheese (3 ounces)
  
• 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  
• 2 tablespoons margarine or butter, melted
  

Directions
Thaw lobster tails, if frozen. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.
Source:Cheesy Tails

Asian Steak Salad

Any steak you have on hand will be great for this recipe, but I like using New York Strip Steaks to ensure that it turns out as flavorful as possible.

Ingredients
For steak

• 1/4 cup Asian fish sauce
  
• 2 tablespoons finely chopped peeled fresh ginger
  
• 2 garlic cloves, finely chopped
  
• 2 tablespoons soy sauce
  
• 2 tablespoons sugar
  
• 2 10 oz. NY Strip Steaks

For salad

• 1/2 cup fresh lime juice
  
• 6 tablespoons water
  
• 6 tablespoons sugar
  
• 6 tablespoons Asian fish sauce
  
• 1 1/2 teaspoons dried hot red-pepper flakes
  
• 1/2 cup thinly sliced shallots (2 medium)
  
• 8 oz dried vermicelli rice-stick noodles*
  
• 2 medium Granny Smith apples
  
• 7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
  
• 1 cup fresh mint leaves, torn into pieces if large
  
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
  

Directions
Marinate and grill steak: Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes. Assemble salad while steak rests: Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat. Thinly slice steak across the grain.

Grilled Garlic Shrimp

Lots of garlic and herbs on grilled succulent shrimp! Awesome with pasta and super easy to make any night of the week. All you really need is the shrimp, and the rest is just stuff found in any regular spice rack!

Ingredients

• 2 lbs extra large shrimp, peeled deveined
  
• 1 teaspoon paprika
  
• 1 tablespoon sliced fresh garlic
  
• 1 teaspoon italian seasoning
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon black pepper
  
• 1 teaspoon basil
  
• 1 tablespoon brown sugar

Directions
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.
Source:Garlic