Grilled Blue Lobster With Greek Vegetables Recipes

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Steps:

• Combine olive oil, lemon juice, garlic and oregano; set aside.
• Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
• Preheat grill.
• Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.

Steps:

• Boil the lobsters for 6 minutes. Cool on an ice bath. Split the lobster in half. Saute the garlic in 1 tablespoon of the butter. Add the anchovies and the rest of the butter and puree the mixture in a blender.
• Rub the cut side of the lobster with the anchovy butter and grill for 2 minutes on each side.

Steps:

• Preheat the oven to 350 degrees F.
• Heat a medium saucepan for 3 minutes over medium heat. Hit the pan with a generous spray of nonstick cooking spray. Add your seafood. Sear the seafood for 3 minutes. Flip over and place the pan in the oven for 6 minutes.
• In another heated pan coated with cooking spray, add the broccoli and cauliflower and saute. Add the artichokes and continue to saute until warm. Deglaze the pan with the lemon juice and add your fresh thyme.
• Remove the seafood from the oven. Plate over the mesclun greens. Add the vegetables over the seafood.