Specifications

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Makes 6 servings
6 Small Uncooked Lobster Tails (8 ounces each)
¼ Cup Olive Oil
¼ Cup Lemon Juice
1 Tablespoon Fresh Dill (chopped)
Medium Lemons (for garnish)
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse lobsters and pat dry. Split lengthwise through back shell and lobster meat. Run a skewer
through the length of the tail to prevent curling.
To prepare marinade, combine olive oil, lemon juice, dill, salt and pepper. Brush marinade onto
the lobster meat with a basting brush. Place tails on grill, meat side down, for one minute. Then, using
tongs turn shell side down for 8-10 minutes or until shell is red and meat is white. Remove skewers and
serve with lemon wedges.
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B
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D
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E
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Makes 4 servings
4 Spiny Lobster Tails (can use rock lobster)
2 Cloves Garlic (minced)
2 Limes (cut in half
1 Scotch Bonnet Chile (cut in half and seeded
Lemons (for garnish)
CILANTRO BUTTER BASTE
6 Tablespoons Butter
2 Cloves Garlic
3 Tablespoons Chopped Fresh Cilantro
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to HIGH
To butterfly the lobster tails use kitchen shears to make a lengthwise cut through the hard top shell.
Using a chef’s knife cut the tail meat in half lengthwise, slicing through the meat but not through the
bottom shell. Remove the vein running the length of the tail if you can find it.
Place the lobster tails on a plate or in a baking dish. Sprinkle the lobster meat with the garlic and
season with salt and pepper. Squeeze the limejuice into the Scotch Bonnet halves, and then pour the
juice over the lobster meat. Let marinate in the refrigerator, covered for 30 minutes.
Prepare the cilantro butter: melt the butter in a saucepan with the garlic and cilantro over medium heat.
Cook until the garlic loses its rawness, but do not let it brown, about 2 minutes. Keep warm.
When ready to cook brush oil on the grill. Brush the cut side of the lobster tails with some of the cilantro
butter, place cut-side down on the grill and grill for 3 minutes to sear the meat. Invert the tails and cook
cut side up until the flesh is white and firm but not dry, about 5 to 9 minutes. Brush the lobster tails
twice more with the cilantro butter as they grill and again just before serving. Place the grilled lobster
tails on plates or a platter and serve.
T
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P
P Because the flesh of a spiny lobster is somewhat dry; use lots of butter or oil for
basting.
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A
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S
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Makes 4 – 6 servings
1 ½ Pounds Sea Scallops
28-32 Fresh Rosemary Sprigs
10-12 Strips Bacon (uncooked)
3 Tablespoons Extra-Virgin Olive Oil
1 Lemon (cut into wedges for garnish)
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to HIGH
To make skewers from the rosemary sprigs, strip the leaves off the bottom 1 ½ inches, using
your forefinger and thumb.
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t:
Can also use other herbs as skewers such as lemongrass or thyme
branches. You can also use strips of sugar cane.
Pull off and discard the small crescent-shaped muscle from the side of any scallop that has one,
Rinse the scallops under cold running water and then drain and blot dry with paper towels. Strip the
bottom leaves off the rosemary sprigs. Lay a scallop flat on your work surface. Wrap a piece of bacon
around it and skewer it with a rosemary sprig. Repeat with the remaining scallops. Arrange the
scallops on a plate or in a baking dish. Drizzle the oil over both sides of the scallops, squeeze lemon
juice over them, and season with salt and pepper. Let marinate for 15 minutes while you light the grill.
When ready to grill brush oil over the grill. Place the skewered scallops on the grill and cook
until just about cooked. 2-3 minutes per side. The scallops are done when they turn white and feel
firm. (but just barely; they shouldn’t feel hard). Serve at once.
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P Scallops are almost pure protein, so they tend to dry out when grilled. To help
keep them moist, marinate them in olive oil or wrap them in bacon or thin prosciutto
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Makes 4 – 6 servings
2 Dozen Large Oysters
4 Fresh Chives, cut into ¼” long pieces
Wasabi Whipped Cream (see sauce section)
Suggested Backwoods Wood Pellet Flavor: Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Scrub the oyster shells with a stiff brush to remove any grit or mud. Discard any oysters that
fail to close when tapped. Place the oysters on the grill with the deeper shell down to hold in the juices.
The oysters are ready to eat the moment the shells pop apart, after 5 to 8 minutes.
Transfer the oysters to a platter, discarding any that did not open. Pull off the top shells, cutting
the muscle if necessary. Pull the cooked oyster of the top shell and place it on the bottom shell with the
oyster juice. Discard the top shell. Place a spoonful of Wasabi whipped cream on each oyster, sprinkle
with chives, and serve at once.
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:
: Clams and muscles
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P When buying oysters check for freshness by making sure the shells are tightly
closed or close when you tap the oyster a few times. Oysters should smell briny not
fishy.