School may be back in session but summer isn’t over yet! At least not in Austin, TX. I mean I love fall, like loooove it, but it isn’t here quite yet. So if you’ve been traveling like me or just missed out on summer favorites this year, there’s still time to enjoy some summer favorites! I made this lobster roll that is lunch box ready. Which I will probably be packing for my girl’s night picnic next week. It’s great for work lunches and I even included some kid-friendly tips!
Hey friends! So this recipe has been a stewing in my mind for a while now. It started off as Lobsters Rockafellar, then after some recipe searching and pinning, I stumbled across this little gem of a recipe from Fifteen Spatulas and viola! A star was born! Sometimes you come across a recipe and it is just too good to change, ya know? Well that was the case here. Plus, it fit all my criteria of being simple and using just a handful of ingredients. Besides, lobster just screams summer time to me. Is lobster really a summer thing? I am not sure, but something about it always makes me think of summer. Add in the grilling aspect and man ‘o man, well that’s just a summer dinner waiting to happen. Of course, I loved this for the spice. It’s great because you can really tailor it to your desired spice level. So go now and get your summer on y’all!
For this recipe, you’ll need:
- 2 lobster tails
- 1/2 stick of butter (at room temp)
- 1 lemon
- 1 tablespoon garlic chives (or regular chives, garlic are just what I have growing)
- 2 tablespoons sriracha
Begin by slicing the little dudes in half like so. Don’t have kitchen scissors? You can knife it, these just made it a tad easier.
Use a knife to finish slicing.
Remove any funky lookin’ stuff like the spine and other unmentionables. Rinse these pretty well some water too. The shells can be dirty.
Stick a metal skewer through the middle of the meat, without cracking the shell. You want that on there to catch all the buttery goodness.
Sriracha + butter= love.
Mix it all together. Takes a little elbow grease but you’ll get there.
little tails on the grill meat side down over medium flame for about 4 minutes. Flip them over and give a nice big pad of sriracha butter over the meat. Do this for about another 4 minutes.
Add more butter and chives over top. Serve hot. I charred my lemon slices, because duh, everyone is doing it. You can serve yours fresh, but I like the char on them. Almost like candy. Sorta. Kinda. Just go with it.
I think this is technically an old school crab fork, but hey, I’m a sucker for a good dinglehopper!
I recently visited Aspen, CO for a friends wedding. The wedding was beyond gorgeous (see mountain top picture) and the food was delightfully inspiring! I wanted to share all the amazing photos and you will definitely be seeing me try to use some of these things in my cooking!
Check out some of the cool places I visited: