Grilled Lobster Tails
SEAMAZZ5
1 cup extra-virgin olive oil
Juice and grated zest
of 3 lemons, plus
3 tablespoons limoncello or
other lemon liqueur
2 lemons, sliced
4 SeaMazz frozen lobster
tails, thawed
1 bunch fresh marjoram,
tied tightly at stem end
with string
2 cups arugula, washed
and spun dry
Coarse salt
1. Place olive oil and juice and zest of 3 lemons in a small saucepan and
set over medium heat. Bring to a near boil, remove from the heat and
pour into a bowl. Immediately add the marjoram “brush” and limoncello
and let steep, like tea, for 1 hour, covered. This mixture can be stored in a
lidded jar, away from light, for up to a week.
2. Preheat the grill or broiler.
3. Cut the shells of the lobster tails lengthwise and brush both sides with
the scented oil, using the marjoram brush.
4. Place lobster tails on the grill and cook for about 5 minutes for smaller
tails. Then turn them over and cook for about 5 minutes. (Larger tails
weighing a pound or more will take up to 10 minutes per side.) Remove
to a platter.
5. Dress the arugula with 4 tablespoons of the scented oil and some
coarse salt and pile in the center of the platter.
6. Serve warm or at room temperature, with the remaining oil and lemon
slices on the side. Makes 4 servings.
Grilled Shrimp with White Beans,
Rosemary and Mint Oil
SEAMAZZ5
1 1/2 cups cooked white beans
(great northern or cannellini),
rinsed and drained if canned
1/2 medium red onion,
sliced paper thin
2 tablespoons finely chopped
fresh marjoram
1 tablespoon chopped
fresh rosemary
3/4 cup plus 2 tablespoons
extra-virgin olive oil, plus
extra for brushing
Grated zest and juice of 1 lemon
Salt
Freshly ground black pepper
1/2 cup packed fresh mint leaves
1 pound SeaMazz U- 12 shrimp,
thawed
2 cups arugula, washed
and spun dry
1. Preheat the grill or broiler.
2. In a medium bowl, stir together beans, onion, marjoram, rosemary,
2 tablespoons olive oil, and lemon zest and juice. Season to taste with salt
and pepper. Set aside.
3. To make the mint oil, bring 3 cups of water to a boil in a small saucepan.
Set up an ice bath next to the stove. Plunge mint leaves into the boiling
water for 30 seconds, then drain and add to the ice bath. Once the mint is
cool, drain, squeeze any excess liquid from the leaves and transfer to a
food processor. Add remaining 3/4 cup olive oil and process for 1 minute.
Set aside.
4. Season shrimp with salt and pepper. Brush with olive oil and grill or
broil, turning once, until cooked through.
5. Mix arugula with the beans and arrange in the center of 4 plates.
Arrange the shrimp on the plates, leaning them against the arugula and
beans in lounge-chair fashion. Drizzle with mint oil and serve.
Makes 4 servings.
