|Baja Style Grilled Rock Lobster|
“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
I started us off with an appetizer of Baja-Style Grilled Rock Lobster.
resistance of Rosemary Shrimp Skewers.
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**
6 (8-ounce) rock or spiny lobster tails
12 green onions
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
6 (6-inch) flour tortillas
Lime wedges (optional)
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.
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