Butter Marinated Lobster and Shrimp Kabobs
1/4 lb unsalted butter (1 stick)
1/4 cup fresh shallots, diced
1/4 cup dry white wine (drinkable) at room temperature
2 large sprigs fresh lemon thyme
2 large sprigs fresh thyme
2 large sprigs fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Seafood: 1/4 pound of each per person
Lobster meat, fresh or frozen, cut into chunks.
Shrimp, peeled and deveined (Gulf of Mexico) 21/25 count
Melt butter in saute pan, add shallots, cook until tender. Add herbs, simmer 2 minutes. Pour contents of pan through a strainer. Add wine, salt, pepper and whisk thoroughly.
Marinate seafood at room temperature for an hour
Shake off excess marinade and cook over a medium hot fire directly about 2 to 3 minutes per side.
Each kabob is enough for a single serving and this marinade recipe is enough for 10 to 12 kabobs. Enjoy!