Celebrate with Baja Style Grilled Rock Lobster

Baja Style Grilled Rock Lobster

We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club theme is 'From the Sea' chosen by our very own Sandi of Whistlestop Cafe Cooking.

No matter where you live on the globe you are sure to live close to a body of water whether it is a fresh water lake or the ocean. If not perhaps you live their in your dreams. Every vacation I have ever been fortunate to take draws me closer to the sea whether it is the cerulean blue Agean Sea off the coast of an idyllic Greek island, aboard a ferry along the stunning Amalfi Coast, walking along the Costa del Gei on the Tyrrhenian Sea, or whale watching on the Pacific Ocean off of Vancouver Island. The sea calls me like the Sirens of ancient Greek mythology.

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“The ocean was the best place, of course. 

That was what she loved most. 

It was a feeling of freedom like no other, 

and yet a feeling of communion with all 

the other places and creatures the water touched.”

- Ann Brashares

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In honour of our dreams of a relaxing holiday by the sea let's see what the group has been up to:

I started us off with an appetizer of Baja-Style Grilled Rock Lobster. 

Sandi of Whistlestop Cafe Cooking brought along the piece de resistance of Rosemary Shrimp Skewers. 

Susan of The Spice Garden  compliments our meal with a delicious Coconut Crab and Shrimp Salad. 

Sarah of All Our Fingers in the Pie tops our supper off with a unique Vegetable Temaki. I need to try this one of these days.

Jerry of Jerry's Thoughts, Musings and Rants ends with a bang with a Margarita, It seems to me this is an excellent way to begin and/or end a delectable meal by the sea rimmed with sea salt.

**Baja Style Grilled Rock Lobster**

Lobster:

6 (8-ounce) rock or spiny lobster tails
12 green onions
Cooking spray

Sauce:

1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
Dash of hot sauce
1 garlic clove, minced
2 tablespoons butter, melted
Remaining ingredients:
6 (6-inch) flour tortillas
Lime wedges (optional)

Preheat grill.

To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.

To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.

Warm tortillas according to package directions. Serve with lobster and lime wedges, if desired.

Serves 6

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