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A Seafood Duet (Grilled Lobster and New Orleans BBQ Shrimp) Two factors came together as the genesis of this meal. I had fixed my New Orleans BBQ shrimp the other day and had some leftovers but not enough for a full meal for three persons. And the grocery had some small (3 oz) cold water lobster tails on sale. So…. I orchestrated a seafood duet sung by north Atlantic cold water lobster and southern Gulf Coast warm water shrimp. The Final Performance The BBQ Shrimp Leftovers Here is the recipe for the New Orleans BBQ shrimp [EDIT - added link -http://www.kamadoguru.com/topic/8738-new-orleans-style-barbequed-shrimp/?p=88234]. For this meal, I rewarmed the shrimp and peeled them. They were plated in individual serving cups and slathered with the wonderful sauce. Some of the sauce was painted on some slices of wheat bread which was at the very end of the cook toasted on Big(Red)Joe. My son has gotten bread toasting on Joe elevated to an art form. Firstly, I prepared and cooked the sides. A did sautéed baby bella mushrooms as a minor side and did some Kamado baked Parmesan zucchini quarters as the main side. The Mushrooms The mushrooms were cooked on the stove in a bit of olive oil and seasoned later with just black pepper. The Parmesan Zucchini Ingredients: zucchini, quartered lengthwise grated Parmesan cheese dried oregano dried basil garlic powder Kosher salt ground black pepper olive oil Mix the Parmesan and all ingredients except the olive oil together to taste. Place cut zucchini in a large bowl and coat well with olive oil. Sprinkle small amounts at a time of the Parmesan mixture on the zucchini until they are well coated. Reserve some of the mix for later. Place on an oiled baking sheet. I used a perforated pizza pan on my extender rack to get it away from too much heat on the bottom of the pan and higher in the dome for more heat on the top of the zucchini quarters. The perforated pan lets the zucchini cook nicely on the bottom. Bake in the Kamado (with pecan wood smoke) at 350-375 indirect for about 20-25 minutes until cooked, but not to the point of being mushy and the coating has browned a bit. Parmesan Mix Seasoned and Coated Zucchini on Big Joe Baked and Ready Beverage Time While the zucchini was baking it was time for a libation for everyone. A nice shaken Monopolowa vodka martini, wet, and dirtied up with Kalamata olives. I like using the Kalamatas as they and their brine are not as salty as the green olives. The Lobster Prepare the tails by cutting just the top of the shell lengthwise but not through the tail fin. Do not cut the lower membrane. Gently loosen the meat and set it above the split shell so the shell acts as a support. I prepared unsalted melted butter, lemon juice, and a touch of Cajun seasoning as a cooking sauce. Coat the lobster meat on all sides with the basting mix. Dust with a bit more Cajun seasoning. Reserve some of the butter mix for basting during the grilling. I reset Big(Red) Joe for direct grilling after removing the zucchini, but the temperature after pulling out the deflectors was about 500 degrees - way too hot. So I shut down the vents for a few minutes until temp dropped to 425. As this was still a bit too hot for grilling the tails on the main grate, I used the extender for the tail cook rather than wait until the direct heat temps got down to 375-400. Cook meat side down for 5 minutes and then turn over, baste well with the butter mixture and cook for another 4 minutes. After basting, I lightly sprinkled on some of the Parmesan mix used for the zucchini on the tail meat. Lobster Tails Cut and Prepped All Buttered Up On the Grill (after turning over) Lobster is Done Let’s Eat! It was another elegant and enjoyable dinner meal to sit down to with the family. Had the lobster been the only main I would have used larger tails or more of them. As is worked out the full meal was just right with the shrimp, lobster and sides and the set of flavors went well together. Thanks for looking!