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August-7th,2008, 12:14 PM
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Resort Chefs of the Hamptons: Lobster Show
Chef Tim Creehan's Lobster & Steak and Grilled Lobster Fajitas Ingredients:
Lobster Sirloin Steak Tomato Red Onion Cilantro Jalepenos Rice Vinegar Red Bell Pepper Asparagus Lettuce Marinade of choice Garlic Butter Salt & Pepper Tortilla shells Place whole lobsters in boiling water. One lobster should boil for approximately twelve minutes and one for approximately 6 minutes (for your grilled lobster for fajitas). For Pico de Gallo: Mix together chopped red onion, cilantro, jalepenos, rice vinegar, dash of salt. Allow ingredients to set for about a 1/2 hour. Grilled Vegtables: Slice yellow squash, zucchinni, red pepper and asparagus. Brush lightly with marinade of choice and grill until grill marks show on both sides of vegtables. Remove lobster that will be grilled from boiling water and shock (set in ice water). Salt and pepper your sirloin steak and place on grill. Cook fully both sides and then remove and place on serving plate. Drizzle with garlic butter and let sit for 10-12 minutes. Remove other lobster that boiled for twelve minutes. Cut rubber bands off claws and separate tail from body and crush shell. Remove meat from tail, claws and knuckles. Place on plate with steak and grilled vegtables. Take out your lobster from ice bath and remove meat from shell. Drizzle meat with marinade of your choice and place on grill for 10-15 seconds to fully cook. Prepare tortillas by warming (steam or microwave) until soft. Place tortillas on dish and add grilled vegtables, lettuce and lobster. Top with pico de gallo sauce and serve! 
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