“Under construction” seems to be a recurring theme in my life these days. We bought our house almost 3 years ago and aside from a few cosmetic updates, it was virtually as it was the day it was finished being built in 1987. I am not a huge fan of cabinet skirting, brass faucets, linoleum, gray brick, insanely bright bathroom light fixtures, formica, carpeted stairs, the color maroon (only for my alma mater the Bearden Bulldogs), sooooooooo we changed it…….ALL of it and then some! Our final project is to put hardwood floors down and it finally started happening last weekend continuing into this weekend and to be continued for next weekend and then we are D-U-N done with our renovations. This past weekend the project moved into the kitchen deeming it impossible to cook dinner unless I wanted to cook while standing on the counters, which are also serving as the toolbox. With the Olympics on full-time in our house, I feel a bit like an Olympian, but I don’t think even Gabby Douglas could pull off that acrobatic feat, so I had to take my kitchen outside. After taking old carpet and lineloum – yuk! – to the city dump – infinity YUK!!!! – I ran into the grocery store to grab something quick and easy to grill. It is also 100,000 degrees outside and insanely humid, so I wanted to make sure the “quick” of “quick and easy” was the main component of the meal. I grabbed a couple lobster tails and a few ears of fresh corn and let my garden provide the rest of the meal. I hurlded over the foreman laying the floors (aka Drew), balanced my way along the counters to grab a small glass bowl, a baster, a sharp knife and cutting board and then flipped across the room to grab the Smart Balance from the fridge. Fresh oregano, thyme, and chives along with a deliciously ripe Cherokee Purple tomato from our garden added the remaining ingredients for our meal special delivered to our “kitchen” via Hunter and his Gator.
Heat one side of the grill to high heat. Spread herbed butter on the corn and place husk side down on grill. The husk should open some as it grills and you can rotate the corn in the husk to ensure even cooking. Continue spreading herb butter over the corn as you rotate it.
Once the corn is grilled (about 15-20 minutes), use a sharp knife and scrape kernels down the cob and add to the bowl of chopped tomatoes. Season with salt and pepper and add any remaining herb butter that is left after basting the lobster tails.
Most seafood departments will pre-cut and butterfly the meat of the lobster tails, but kitchen shears generally work best. To butterfly the meat, simply cut down the center of the meat. This helps the meat to cook more evenly.
Place lobster tails cut side down on grill right on the edge of the two heat zones of the grill. Cook approximately 7-8 minutes with the lid closed. Flip the tails over and move them over until they just on the edge of the hot side of the grill. Baste with herb butter and close lid and cook an additional 3-5 minutes. Once meat is opaque, baste with the butter again, remove from the grill, cover with foil and let sit about 5 minutes.
Great for basting seafood and corn for the grill!
- 3 tbsp Compound butter or butter substitute (butter at room temperature)
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp garlic chives, chopped
- 1 tbsp fresh oregano, chopped
- Combine all ingredients in a small bowl or coffee mug and stir to combine. Baste before, during, and after grilling for great flavor!