Sometimes the best thought out plans need to be set aside in the interest of healthy choices. I had originally bought these lobster tails on sale with the idea of making a Lobster Shrimp Curry, which I’m sure I’ll still make and share with you all at some point in the future.

With the weather finally taking a turn towards warm and sunny, getting out for my first real run since the Garden Village Half Marathon at the beginning of April yesterday, and an amazing balancing yoga sequence today, I felt like I needed to change it up. Make it light and flavorful and perfect for the day!

Ingredients:

• Lobster Tails (2)
• Shrimp (1 lb)
  
• Butter (1/2 stick)
• Garlic (2 cloves, minced)
• Parsley and basil (1 TBSP)
• Broccoli

Kitchen items you’ll need:

• Knife
• Cutting Board
• Grill Basket

Cooking Instructions:    

1. Prepare herb butter. Soften butter to room temperature. Mix in garlic, parsley, basil or any other herbs you like. Set aside.
2. Prepare lobster. Cut down the hard shell of the lobster tail, stopping before you get to the base of the tail. Pull meat out and rest on top.
3. Toss shrimp with with high temp oil and put in grill basket.
   
4. Chop broccoli stems and store for later (or cook now if you prefer)
5. Preheat grill to medium/high heat (about 350) and place lobster shell side down on grill grates, grill pan and broccoli on grill. Cook for 10 minutes, stirring shrimp occasionally.
6. Brush lobster and shrimp with herb butter. Flip broccoli. Cook for 5 more minutes.
7. Serve!