Lobster Kebabs with Basil Chimichurri (Fish Friday Foodies)

Lobster Kebabs with Basil Chimichurri recipe, Fish Friday Foodies, Fish on a Stick

Lobster Kebabs with Basil Chimichurri

This month’s Fish Friday Foodies theme is Fish on a Stick; my recipe is for Lobster Kebabs with Basil Chimichurri, along with peppers, red onions, tomatoes all grilled and served over a bed of basil linguine. Simple. Lovely. Delicious. 

When this month’s theme for Fish Friday Foodies was announced, I was really excited. July is a great month for grilling and fish on a stick is a perfect theme. Kebabs don’t have to be just chicken, pork, beef or lamb. Fish is a great, fast, and tasty meat to cook on the grill!

Fortunately too, lobster is easy to obtain in most large grocery stores. I have three local stores which regularly carry small lobster tails (about 3 ounces apiece), and often have them on sale for about $5.00 per tail. Since they are frozen, it is great to stock up on them when they are priced right.


Kebabs can be assembled with whatever you like on them. I used mini sweet peppers, red onion wedges, organic tomatoes and the lobster tails. A more traditional lobster pot ingredient would be good, using corn and fingerling potatoes (par boiled). The grilling time for mine was about 8 minutes, so it’s a super-fast meal to prepare. Really the most time-consuming part was the preparation of the chimichurri (and that just takes minutes, too).

While chimichurri normally has oregano, since I was going to serve these kebabs over basil fettuccine, I decided to use basil in mine. Parsley, basil, lemon peel, garlic, olive oil, red pepper flakes, lemon juice, salt and pepper combine in a quick pulse in the food processor and you’re done.

This was simple and very delicious. I hope you’ll try it! Be sure to check out all of the other Fish on a Stick recipes submitted by Fish Friday Foodie bloggers in the links below.

P~

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5.0 from 1 reviews
Lobster Kebabs with Basil Chimichurri (Fish Friday Foodies)
 
Lobster tails are the star of this kebab, served with basil chimichurri (a combination of parsley, basil, lemon peel, garlic, olive oil, red pepper flakes, lemon juice, salt and pepper
Author:
Ingredients
  • FOR THE KEBABS:
  • Lobster tails (one to two per person, depending on size)
  • Mini sweet bell peppers
  • Cherry tomatoes
  • Red Onion Wedges
  • FOR THE CHIMICHURRI:
  • 2 cups fresh basil leaves
  • 1 cup fresh parsley leaves
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • Salt and fresh ground pepper, to taste
Instructions
  1. FOR THE CHIMICHURRI:
  2. In the bowl of a food processor, add the basil, parsley, garlic, lemon juice and lemon zest.
  3. Pulse to chop.
  4. With the motor running, drizzle in the olive oil until a paste is formed.
  5. Add salt and pepper to taste.
  6. FOR THE KEBABS:
  7. If using wooden skewers, soak in water for about 1 hour prior to assembling.
  8. Place the vegetables and the lobster tails on the skewers.
  9. Brush the loaded skewers with the chimichurri.
  10. Over hot coals, place the skewers and set a timer for 4 minutes.
  11. Turn the skewers, brush with more chimichurri.
  12. Set a timer for 4 more minutes.
  13. Remove the skewers from the grill.
  14. Serve immediately over pasta tossed with the remaining chimichurri.

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Entrée, Fish, Living in Elegant Simplicity, Saucy Southerner Recipes. Bookmark the permalink.

8 Responses to Lobster Kebabs with Basil Chimichurri (Fish Friday Foodies)

  1. Sid says:

    Thanks, I really have to go and stock up on ‘dozers’ when they’re in season down here. they’d be perfect for this and for Sue’s recipe. Great recipe.

  2. Colleen says:

    Lobster & Chimichurri….count me in! Sounds delicious!

  3. Caroline says:

    Love lobster and these sound delicious!

  4. Wow, P! These look amazing. Simple elegance – you’ve done it one again! 🙂

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