PALEO, GF, KETO
6 5 or 6-ounce lobster tails
½ pound shrimp, peeled
6 ears fresh corn, shucked and cut in half
1 stick (8 tablespoons) grass fed butter, room temperature
1 TBS chopped fresh parsley
1 TBS minced shallot
1 teaspoon lemon zest
½ teaspoon sea salt
¼ teaspoon Aleppo pepper
Freshly ground black pepper
Preheat oven broiler. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears, then flip the lobster over and also cut the underside lengthwise. Then, using a knife, cut all the way through the tails to split into two pieces.
Make the compound butter: Mix together the butter, parsley, shallot, lemon zest, sea salt, Aleppo pepper and a pinch or two of black pepper in a small bowl until well combined.
Spread 2 teaspoons of compound butter on the cut side of each lobster tail half. Arrange lobster, corn and shrimp on a baking sheet covered in parchment paper. Brush corn and shrimp with compound butter using a pastry brush or the back of a spoon.
Broil until the lobster shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4-6 minutes. The shrimp should be pink and the corn tender.
Transfer the lobster, corn and shrimp to a serving platter and top with remaining compound butter. Serve with lemon wedges and a side salad and enjoy!Print