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Serving: Pair this dish with a crisp white wine or refreshing lemonade. Add a side of garlic bread to soak up the buttery flavors.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain moisture.
Variations
Spicy Kick: Add a teaspoon of chili flakes or hot sauce to the marinade for an extra heat boost.
Herb Infusion: Substitute parsley with cilantro or dill for a fresh twist.
Citrus Burst: Use orange or lime juice in place of lemon for a slightly sweeter or tangier flavor.
Vegetarian Option: Grill portobello mushrooms and zucchini with the same marinade for a plant-based alternative.
FAQ
1. Can I use frozen lobster and shrimp?
Yes, just ensure they are fully thawed and patted dry before marinating.
2. How can I tell if the lobster and shrimp are cooked?
Cooked lobster shells turn bright red, and the meat becomes opaque. Shrimp turn pink and slightly firm to the touch.
3. Can I grill this indoors?
Absolutely! Use a grill pan over medium-high heat for a similar charred flavor.
Enjoy the ultimate grilled seafood experience with this flavorful recipe, where simplicity meets indulgence!
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