Winter Grilling Tips from LongHorn Steakhouse

Flo’s Filet & Citrus Grilled Lobster Tail - recipe servers four

•    4 6 oz. filets
•    1 tablespoon kosher salt
•    1 tablespoon cracked black pepper
•    1 tablespoon granulated onion powder 
•    1 tablespoon granulated garlic powder
•    4 lobster tails
•    1 cup of butter, melted
•    1 half lemon
•    1 tablespoon lemon juice

•    Clean and oil your grill grates with cooking spray, close the grill lid and heat to 550 degrees F.
•    To season the steaks, combine kosher salt, fresh cracked pepper, granulated onion powder and granulated garlic powder. 
•    Boldly season the steaks by sprinkling and rubbing the seasoning on both sides of the meat, making sure it's fully coated. 
•    Grill the steaks on each side for approximately 3-4 minutes, or until desired internal temperature is reached.
•    Meanwhile, prepare the lobster tails by cutting them down the center to create two even halves.
•    Loosen the meat from the shell at the open end. Carefully pull the meat away from the shell, keeping the last half-inch attached at the tail of the shell.
•    Gently rinse the meat, and remove the vein and any pieces of shell. 
•    Season lobster tails lightly with salt and pepper.
•    Place lobster tail on the grill and cover the top with a small piece of foil. Cook for 4-5 minutes.
•    In a small bowl, mix melted butter with garlic and lemon juice.
•    Serve lobster tail alongside grilled filet. Place grilled half lemon on top of the filet. Drizzle with the melted citrus butter.
•    Enjoy!

Maple Roasted Spaghetti Squash - recipe serves four

•    1 spaghetti squash
•    Sea salt
•    Sugar
•    Canola oil
•    1 cup of salted butter, melted
•    ½ cup of maple syrup
•    1 cup of white cheddar cheese, shredded

•    Wash the whole spaghetti squash thoroughly.
•    Cut the spaghetti squash lengthwise in half down the center creating two equal halves. Cut each section in half, once again, to create four equal wedges. Using a tablespoon, remove the seeds and discard.
•    Place wedges on a baking sheet with a lip and a half inch of water on the bottom.
•    Spray the meat side of each wedge with canola oil, and season the meat of all four wedges evenly with salt and sugar.
•    Roast in the oven at 350 degrees for 45 minutes.
•    Once fork-tender, remove from the oven and cool. 
•    Once squash is fully cooled, run a fork through the meat of the squash from end to end to create spaghetti-like strips.
•    Fluff strands and pile on top of squash wedge.
•    In a small bowl, mix melted butter and maple syrup. Add a dash of salt and mix to combine. 
•    Drizzle maple butter evenly over each wedge of spaghetti squash.
•    Top each wedge with 1/4 cup of shredded white cheddar cheese, and bake at 350 degrees until cheese is melted.
•    Enjoy! 

Copyright 2017 WFMY


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