Rasheed Philips

Surf and Surf

Serves: 2 people"
Cook Time: 30 - 60 min
Skill:
Intermediate
Method:
Smoked
Food:
Seafood

Ingredients

  • Main

Instructions

  1. 01

    In a medium pan melt 1/2 stick unsalted butter. Once butter is melted, add lemon juice, minced garlic, smoked paprika, cayenne, salt, and finely chopped basil. Stir and allow ingredients to meld, once done. Remove from heat and set aside.

  2.  

    Ingredients

    • 1/2 Stick of Butter
    • 2 ounce Lemon Juice
    • 2 Cloved of Garlic (Minced)
    • 2 teaspoons Smoked Paprika
    • 1 teaspoons Cayenne Peper
    • 1 tablespoons Salt
    • 1/4 cup Fresh Basil
  3. 02

    To prepare the lobster, lightly rinse with cool water. Using a pair of kitchen sheers cut a line up the back of the lobster. Crack the shell and lift meat onto the shell of the lobster, making sure to not fully remove it from the tail

  4.  

    Ingredients

    • 7 ounce Lobster Tail
  5. 03

    Using a sharp knife, cut down the back of the shrimp and remove vein and well as the shell. [You can always save the shells to cook down to form a great shrimp stock.] Lightly rinse with cool water and set aside

  6.  

    Ingredients

    • 1/2 pound Shrimp
  7. 04

    Load Light and set you Gravity Series 1050 or other Masterbuilt Digital Charcoal Cooker Set temp to 300 Degrees, for this cook we are using the Signature Flavor Boosters from Kingsford. Specifically Garlic, Cumin and paprika

  8. 05

    As grill gets us to temp, begin to evenly brush on the herb reduction we made previously. Getting all side of the shrimp and lobster. I found its easier to do once you have skewered the shrimp.

  9. 06

    Once coated place on the lower rack and let cook for 12-15 minutes. Make sure to flip shrimp skewers at roughly 7 minutes, allowing it to cook evening.

  10. 07

    After 15 minutes, remove from heat serve and enjoy. This goes great with your favorite pasta, or even some steam rice and veggies.

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