For the first dinner on the blog, I decided to cook grilled lobster with grilled veggies. Now this might sound like it will take a very long time to make but this is actually a simple meal you can even make during the week. What better way to end your Monday than to eat a lobster dinner!

Grilled Vegetables:

I typically use a red and a green pepper, one half onion,  2 zucchini, and baby bella mushrooms.

Marinade for Veggies

1/2 cup olive oil

1/4 cup soy sauce

1/4 cup lemon juice

2 garlic cloves pressed

Salt and Pepper to taste

Mix the above items into a bowl and take a large pot and fill it half way full with water and get the water boiling (I will explain later). Dice up the veggies and transfer them to a large zip lock bag and pour the marinade you mixed into the bag as well. Zip tight and put in the refrigerator.

Grilled Lobster:

2 – 1lb lobsters

1 stick of unsalted butter

Chives – I used about 15

3 gloves of garlic

1 jalapeno

one fresh lemon

Salt and Pepper to taste

In a food processor, combine the butter, garlic, jalapeno, lemon juice and chives.

Season with salt and pepper and process until well combined. Place the butter in a small container.

The large pot of water should now be at a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3-4 minutes.

Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. This might sound difficult but just turn the lobster on its back and start your cut from the top part of the lobster and you will see and line where the legs meet cut from there. Make sure your knife is sharp.

I remove the stuff that I know Jen would not enjoy and I would suggest you do the same. I keep the white meat and get rid of the organs. Brush the meat and inside the lobsters with some of the herbed butter which should be about 1 tablespoon per lobster half (oh I didn’t say this was healthy or low fat). Go start up the gas grill.

Take your veggies out of the refrigerator and put them in foil pouch and seal tight and place on the center of the grill. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes. Turn the lobsters over and grill an additional 4 minutes, brushing more butter (butter rocks!) Remove the lobsters and vegetables to platters.

This is how I dressed up the lobster for Jen.

Here are the veggies in the sauce.

Now for setting the table, I wanted to make the first post on here a real easy way for us guys to make the dinner setting PERFECT. Jen and I enjoyed our low-fat grilled lobster and encourage you to try this simple meal.

In the immortal words of Mario Battali on “Iron Chef America”…bueno appetito!