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Entrees

Lobster Tails with Shrimp and Sausage Skewers

For all you seafood and sausage lovers, this recipe is for you!

Lobster Tails with Shrimp and Sausage Skewers, garnished with bok choy and a yellow pepper Lobster Tails with Shrimp and Sausage Skewers, garnished with bok choy and red & yellow peppers

These Lobster Tails with Shrimp and Sausage Skewers are perfect recipe for your next backyard barbecue.

Ingredients

Yield: 2 servings

Cook: 20 minutes

Prep: 20 minutes

 

Equipment needed: Cowboy Charcoal, tongs, a knife, cutting board, kitchen shears, skewers.

 

  • 2 medium lobster tails
  • 6 large shrimp, peeled and deveined
  • 6 ounces of smoked sausage, fully cooked
  • 4 tablespoons butter
  • 1 lemon
  • Old Bay Seasoning
  • Cowboy Brand Prairie Fire BBQ Sauce
  • Salt and pepper, to taste

Preparation

  • Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, spread them out to achieve a medium heat
  • Split open the top of the lobster tails so the meat is exposed
  • Slice the sausages into coin shape. Make sure the sausage coins are thicker than the shrimp
  • Skewer the shrimp and sausages, so that the shrimp wraps around the sausage coins
  • Season the skewers with salt, pepper, and Old Bay
  • Place the lobster split side down over the coals. Cook for two minutes. Flip the lobster, then add 2 tablespoons of butter and a squeeze of lemon juice to each tail
  • Place the skewers on the grill, cook approximately 5-8 minutes per side. Grill until the shrimp are no longer opaque and the sausages have a nice char. Give the skewers a quarter turn on each side
  • Brush the skewers with Cowboy Brand Prairie Fire BBQ sauce and cook for 1 more minute per side
  • Remove skewers and lobster tails from grill. Note: Lobster is done grilling at 145F.
  • Serve hot right of the grill. Enjoy!

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