Posts

We really don’t have words to describe how delicious this recipe for Spicy Pickle Pig Shots is. Suffice it to say… you’ll just have to try it! Read more

We love these Armenian pizzas! They’re easy and delicious. Try these Lahmajoon – Armenian-Inspired Flatbread Pizza today! Read more

Kids are back in school! Treat them after school with this delicious bread! Or, make this Cheesy Monkey Bread anytime – everyone will love it pulling the bread apart and dunking it in marinara sauce!

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Nothing says the weekend like a gooey plate of nachos. Take it up a notch with these incredible Pulled Pork Nachos with Fire-Roasted Salsa on your Big Green Egg! Read more

Ricky Taylor  is an American racing driver, most notably in the IMSA Weathertech Sportscar Championship. Taylor says, “Here is my Peri Peri Lobster recipe for the EGG; Peri Peri powder might be a little hard to find but it has a unique flavor. I used Robertson’s Peri Peri powder, but you can also buy it on at Peri Peri powder Africanhut.com. Peri Peri combines unmistakable flavor with a kick of heat!”

Ingredients

4 medium lobster tails
Juice of 3 lemons
1 clove of garlic, minced
1 tbsp olive oil
3 tbsp salted butter
½ tsp Peri Peri powder
½ tsp salt
1 tsp white wine vinegar
2-3 cups cooked white rice

Instructions

Set the Big Green Egg for direct cooking without the convEGGtor at 375°F/191°C.

For the Peri Peri sauce: Oil a Stir-Fry and Paella Pan with the olive oil; place on the grid and add garlic. Stir the garlic for 1-2 minutes. Add the lemon juice until hot but not boiling. Add the butter, Peri Peri, salt and the white wine vinegar (½ tsp of Peri Peri is quite spicy, adjust that amount to taste).

For the lobster: Clean and butterfly the lobster tails, baste with ¼ of the sauce.

Place the lobster on the EGG meat side down for 8 minutes, basting throughout.

Remove the lobsters from the shells and serve over rice; drizzle with remaining Peri Peri sauce.

Make sure you’re ready for some finger-licking fun with Famous Dave’s Five Star BBQ Sticky Ribs. Read more