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.
Maple Roasted Spaghetti Squash - recipe serves four
• 1 spaghetti squash
• Sea salt
• 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.
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