Grilled Stuffed Lobster and Beer Can Style Turkey Breast

After a quiet couple of weekends for me and Kamado Joe (Bessie), I decided to step things up today.

Initially went to Wegman’s for just a Turkey Breast but then noticed live lobsters for $5.99/LB so I picked up a two of them (~1 1/4 LB each).

Fired up the grill to about 300 degrees (with heat deflector and water pan in place).   Injected the turkey with melted butter (3/4 stick) and 1 TBS Old Bay Seasoning and rubbed the outside bird with Dizzy Pig Tsunami Spin

About mid-way through I increased the temperature to 350 degrees to help crisp up the skin a bit more.   Used the Kamado Joe Chicken Stand (filled with Coors light)  Total cooking time was about 2 hours (pulled from grill when breast temp hit 165.   I decided not to add smoke this time.

Grilled/Beer Can Turkey Breast

Grilled/Beer Can Turkey Breast

Grilled Stuffed Lobster

Two (1 1/4 LB live lobsters) briefly steamed/boiled for ~2-3 minutes then added to a bowl with ice water to stop the cooking process.  The legs (not claws) were removed and the meat was taken out to add to the stuffing.

The cooled lobsters were then split lengthwise (not all the way through) and butterflied.   The innards are removed by placing the lobster under running water.

Stuffing: One white onion (diced), 1 TBS garlic were sauteed with butter until translucent then 10 crushed Ritz crackers was added along with the (leg meat) and mixed.

The stuffing was then added to the middle of the lobster and grilled under direct heat at around 375-400 degrees for 10-15 minutes.

Lobster on the Kamado

Lobster on the Kamado

This meal was fantastic.   I wasn’t expecting the turkey to pair so well with the lobster but this is something I will do again.   It was also one of the best lobsters I have had but next time I’ll look to get bigger lobsters >1 1/2 LBS

In addition to the Turkey and Lobster we had Brussels sprouts and gravy made with the drippings from the Turkey.

Complete Plate!

Complete Plate!

Definitely OnPoint!

As promised — the detailed recipes from Mother’s Day Dinner

Skirt Steak in Adobo Sauce, Lobster Tails with Mexican Butter, Grilled Corn, & Spinach

Nothing too elaborate here but somewhat interesting b/c I had to improvise on some things for the “Adobo Sauce.”

I had planned on a fairly elaborate preparation but that sort of went out the window when I could not find Ancho Chile Peppers at my local Wegmans market. Since I did not have time to visit a specialty market, this is where my backup plan came into play.  I asked for some advice from the guy in the produce department but he and I couldn’t find a suitable replacement for the Ancho Chiles.  Thankfully Wegmans has a fairly diverse international section so I strolled over to visit the Latin American aisle and found a gem – “La Costena Chipolte Peppers in Adobo Sauce.”0007639700407_500X500

I purchased 4 cans along ($1.29 each) with 2 packages of Skirt Steak (nicely marbled, about 8-9 oz each).  I also visited the seafood counter and got 2 HUGE lobster tails – caught in the wild off the coast of Nicaragua.

When I got home, I opened the peppers and since the sauce was not too “saucy”, I put the peppers in a food processor (chop/blend mode) and made a puree (added a touch of olive oil and water until I had the right consistency).  I put that in an airtight container with the steaks and marinated for almost 2 days.

Sunday afternoon:

Skirt steak prep – took steak out of fridge and let come to room temp (for about 90 min).  I ended up freezing one of the steaks since we had a LOT of food.  Also, I removed most of the sauce/paste from the meat before grilling.

Lobster prep – rinsed lobster tails and patted dry.  Brushed lightly with Olive Oil.

Mexican Butter – 1/2 stick butter, chile powder, lime juice, garlic (melt butter and add ingredients to taste).

Corn prep – removed outer husks and peeled back most of the inner husks, removed silks and soaked in cold water for about 20 min.

Fired up my Kamado Joe – “Josie” to about 600 degrees.  Also fired up the trusty Jenn Air gas grill (med-heat) and started the corn on the gas grill (didn’t want to cook the corn that hot).  Grill details are in the previous post, but I grilled the tails and the steak direct over the coals (no grill grates) for a total of about 12 min.  It was my first time cooking skirt steak and this cooks very quickly compared to flank steak.  It is very tender and cooks nicely.  If you cook it for more than 5 or 6 min, then you’ve probably gone past medium.  Also, I finished the corn on Josie to get a few char marks and charred pieces of corn.

Overall this turned out to be a GREAT meal.  Definitely want to try more with the skirt steak – great flavor and many options (fajitas, other steak marinades/seasonings).  A key to the skirt steak (similar to flank steak) is to cut across the grain.

Also, the lobster tails were quite expensive (but worth it) so I might try a more reasonable (cheaper) option next time to see if that matter.

OnPoint….