2012 Flashback - One Last Hoorah for your Grill
Originally published August 31 2012
45 years is a long time. That's how long my parents have been married. This August, we took a drive up to Kelowna to make them a special anniversary dinner. I chose cedar plank lobster tails with roasted radishes because my Dad loves lobster and my Mom loves radishes.
Cedar Plank Lobster Tails
What you need:
• 1 jalapeno pepper
• ½ tsp finely grated lemon zest
• 2 tbsp lemon juice
• 2 tbsp unseasoned rice wine vinegar
• 1 tsp granulated sugar
• ⅓ cup good quality olive oil, plus more for grilling
• 6 uncooked lobster tails (7 to 8 oz each), halved lengthwise
• 2 untreated cedar planks (7" x 14" or similar), soaked in water for 2 hours*
What you do:
1. Preheat the grill to medium-high. Place the pepper on the hot grill and cook until charred on all sides, about 6 minutes. Let cool, then remove the charred skin from the jalapeno and cut the pepper in half, discarding the seeds. Finely dice the jalapeno.
2. Place the diced pepper in a jar with a tightly fitting lid. Add the lemon zest, lemon juice, vinegar and sugar; cover and shake well to blend. Add the oil and replace the lid. Shake the mixture again until emulsified. Season to taste with salt and pepper. Set aside.
3. Brush the cut side of the lobster tails lightly with olive oil and season with salt and pepper. Place the cedar planks on the grill, close the lid and heat for 4 minutes. Arrange the lobster tails, cut side down, on top of the planks. Close the lid of the grill and cook until meat is opaque, not transparent, and firm to the touch, about 8 to 10 minutes.
4. Serve the lobster tails with a drizzle of the lemon jalapeno vinaigrette on top and more on the side for dipping.
* I picked up the cedar planks at Rona. A pack of two was $5.80. You can also get them at William Sonoma - for twice the price
What you need:
• 1-¼ lbs medium-sized radishes, trimmed and quartered
• 1 tbsp olive oil
• 2 cups fresh watercress, washed and drained, thick stems removed
• 2 tbsp fresh mint leaves, cut into a chiffonade
What you do:
1. Preheat the oven to 425°F. Toss the radishes with the olive oil in a medium bowl and season with salt and pepper.
2. Transfer to an oven-safe skillet and roast until golden and tender when pierced with a knife, about 25 minutes.
3. Remove the pan from the oven, add the watercress and stir until the watercress is slightly wilted. Stir in the mint and serve immediately.
Tip: Roasting radishes sweetens and mellows their flavour. Choose golf ball-sized radishes and quarter them for best results.
recipe adapted from Style at Home
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