Pad Thai Grilled Lobster Tail & Shrimp* Recipe
mesquite grilled lobster tail & tiger shrimp, egg, bean sprouts, ground peanuts, tamarind glaze
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Ingredients
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Seafood
Vegetables
Sauces & Glazes
Garnish
Seasoning
Method
Preparation of Seafood
- 1
Prepare the Lobster Tails
Using a sharp knife, cut the lobster tails down the center, being careful not to cut all the way through. Gently pull the meat out and lay it on top of the shell.
- 2
Prepare the Shrimp
Peel and devein the tiger shrimp. Pat them dry with a paper towel and season with salt and black pepper.
Grilling
- 3
Preheat the Grill
Preheat your mesquite grill to medium-high heat.
- 4
Cooking the Pad Thai Elements
- 5
- 6
Sauté the Bean Sprouts
In the same skillet, add the bean sprouts and sauté for 2 minutes until slightly tender. Add the scrambled eggs back to the skillet and mix well.
Making the Tamarind Glaze
- 7
Combine the Sauce Ingredients
In a small bowl, whisk together tamarind paste, soy sauce, fish sauce, and brown sugar until well combined.
- 8
Glaze the Seafood
Drizzle the tamarind glaze over the grilled lobster and shrimp before serving.
Plating
- 9
Assemble the Dish
On a serving plate, arrange the sautéed bean sprouts and scrambled eggs. Place the grilled lobster and shrimp on top.
- 10
Garnish and Serve
Sprinkle ground peanuts over the dish, add lime wedges, and garnish with fresh cilantro before serving.