Dads are usually pretty responsible guys. They work hard all year long, spending most of their time on things they have to do rather than on things they would like to do. On top of their careers, there are the miscellaneous chores around the house, the striving to be a good father and husband and ever-present responsibilities. It isn’t easy to be a dad!
This year, show your dad your love and appreciation by preparing this delicious splurge barbecue menu. Lobster isn’t something you eat every day, so this is a real special occasion treat. Purchase your frozen lobster tails economically from a warehouse store or seafood vendor. Serve the tails with fragrant Citrus Butter and sides of Mexican-Style Corn on the Cob and a Southwest Caesar Salad. Finish your meal with the Fresh Fruit Tart with Mascarpone Cream.
Grilled Lobster Tails with Citrus Butter
4-6 eight ounce lobster tails, frozen, defrosted in fridge for 12 hours
¼ cup orange juice
2 tablespoons lime juice
2 tablespoons lemon juice
½ cup butter (1 stick), room temperature
1 teaspoon orange zest
Bring a large pot of water to a boil. Add the lobster tails and bring back to a boil. Let cook for 5-6 minutes and remove. Drain well. Pre-heat your grill to high. Add orange, lime and lemon juices to small sauté pan along with butter and orange zest. Heat until butter is melted and simmer on low for 2-3 minutes.
With kitchen scissors, cut through the underside of the lobster tail lengthwise. Do not cut through the hard back shell. Brush the meat with oil and salt and pepper. Grill the tails, meat side down for 2-3 minutes. Turn and grill for 2-3 additional minutes. Serve with the citrus butter.
Grilled Mexican-Style Corn-on-the-Cob
6-8 ears fresh corn
½ cup mayonnaise
¼ cup grated cotija cheese or parmesan
Red pepper hot sauce or ancho chile powder
Salt & pepper to taste
Peel back outer husk of corn and remove silks and run corn under cold water. Replace husks and wrap each cob in heavy duty foil. Cover the grill and cook, turning every few minutes for 15-20 minutes. Remove foil, peel back husks away from corn but do not remove(this serves as a handle to make it easier to eat).
Slather with mayonnaise, salt & pepper and cotija cheese and serve. Let guest splash hot sauce or sprinkle ancho chile powder on their corn, if they desire.
Southwest Caesar Salad
Dressing
1/2 cup olive oil, divided
2 teaspoons Worcestershire sauce
1 tablespoon sherry wine vinegar
Grated zest of 1 lime
1 small Serrano chile, seeded and chopped
1 tablespoon mayonnaise
1/4 teaspoon salt
Salad
3 heads romaine lettuce, or 2 bags (10 ounces each) prepared chopped romaine
1/2 cup chopped cilantro
3/4 cup grated Cotija Mexican cheese or Parmesan cheese
1 cup purchased croutons
To make the dressing, put 1/4 cup of the olive oil in a bowl and whisk the Worcestershire sauce, vinegar, lime zest, chile, mayonnaise, and salt. Thoroughly blend together. Very slowly pour in the remaining 1/4 cup olive oil while whisking. Taste and, if necessary, add more salt.
To make the salad, if using heads of romaine, remove the outer leaves and discard. Wash and dry the romaine and chop coarsely. Place in a large salad bowl. Add the cilantro and cheese. Cover and refrigerate until ready to serve.
Right before serving, add the croutons to the salad. Shake or whisk the dressing well and toss about half to three fourths of the salad dressing with the salad.
Fresh Fruit Tart with Mascarpone Cream
1 – 18 oz. roll refrigerated sugar cookie dough, room temperature
1 cup raspberries
1 cup blackberries
1 cup strawberries, sliced
2 kiwis, peeled and sliced
1 – 8 oz. carton mascarpone cheese
1 – 3 oz package cream cheese, room temperature
¼ cup granulated sugar
Glaze
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
½ cup orange juice
Spray 9” tart pan or pie pan lightly with cooking oil. Press cookie dough into pan and up the sides and poke several holes with a fork and bake 15-20 minutes at 350 degrees F. Cool.
Mix all glaze ingredients in a small saucepan, whisking constantly. Bring to a boil and simmer 1-2 minutes. Cool.
Mix the mascarpone cheese, cream cheese and sugar together in small bowl and spread on top of cooled cookie crust. Arrange the fruit in a pleasing fashion. Start on the outside and work around into the center.
Spread cooled glaze over fruit and refrigerate up to 3 hours before serving. This tart is best served the day it is made.
