This story starts in Seattle…
Debbie and I went to Seattle a week ago for a photography course at Clare Barboza’s studio. Two courses, actually. The first on using natural light and the second on food styling. The courses were taught by Clare (natural light) and Clare and Becky (food styling) and were informative and also a lot of fun! It was a little overwhelming at first to compose our photo shoots using Clare’s wall full of props, but pretty cool to have so much to choose from! The experience left us dreaming about having our own studio one day… Both days we had 3 lessons and 3 photo shoots and then at the end, everyone in the class chose their favorite 3 photos from the day and shared them with the class. That was my favorite part I think.
After class on Saturday, Debbie and I hightailed it to our hotel room, got dressed quickly and hit the town! Our first stop was a Tiki bar on 1st called ‘Ohana in Belltown. We had a couple martinis, delicious gyozas and Debbie tried Sake for the first time! Lets just say she’s not a fan.
Next we went to a place across the street called Bathtub Gin & Co. Now this place has character! Its very prohibition era from the small inconspicuous front door, to the dimly lit, intimate interior, and cocktails made with only gin, burbon, whisky.
It was pretty tough to take a picture inside. It was very dark. As luck would have it, we arrived at happy hour. Perfect timing. $7 drinks instead of $11. We loved the ambiance of this place, but we moved on after our cocktail. We had an craving for a good margarita and a taco.
Our next stop was El Borracho where we were pleasantly surprised to find that they made their own tequila infusions for their creative and very tasty list of margaritas. I don’t know which was better, the taco or the margarita. Both were superb! I would go back in a heart beat for some more of each. And I think we will. It was here we started talking about how we should bring the boys back there soon and spend a weekend in Seattle sampling a whole lot more restaurants, food and fun!
Those big bottles are their own tequila infusions.
We decided to walk through Pike Place market, but it was pretty dead in the evening so we decided to go to an Irish Pub called Kells just above the market. Instead, we got side tracked by The Tasting Room, a cozy little wine tasting place where we tasted a good portion of both the red and white wines on the menu, ate a wonderful cheese plate (nothing moldy thank god) and walked out with 3 bottles of wine each! Very good wine. All local Washington wines that you cant get in the liquor stores.
We finished the night with a margarita at Kells, grabbed a cab back to the hotel, and hit the hay immediately! We did a lot Saturday night, but it was only about 10pm when we went back to the hotel. We had another big day to come.
We woke up bright and early and hit Pike Place Market right away. We fell in love almost immediately. We had breakfast at Lowell’s in the market and then we wandered till we stumbled on the jackpot. This seafood place was so awesome! Just check out the size of those jumbo lobster tails!! To put them in perspective, they are twice as long as my hand and just as wide.
Debbie and I both got one lobster tail, a few big ass prawns, a hunk of gorgeous salmon and another of halibut. Don’t tell Kevin how much I paid for that…!! It was pretty cool how the guys from the store packed up all our fish in these cooler boxes that will actually keep fish cold for up to 2 days!
We also got a bunch of this wild flavored pasta and we really wanted to get some of these beautiful flowers, but they wouldn’t have lasted all day in my truck while we were at our course. I can’t wait to come back to this place and explore a little more.
On the way home that evening we decided that Mark and Debbie would come over the next evening and we would have our lobster dinner.
Grilled Lobster with Lemon Herb Butter. Totally extravagant, but incredibly easy! I haven’t made lobster in a very long time, but I will be doing it way more often now that I was reminded how easy it is. And quick! A couple mins flesh down on a hot grill for some beautiful grill marks and then about 8 more over low heat once they have been flipped over. We basted ours with our Lemon Herb Butter about every two mins just to make sure that butter got into all the cracks!
Damn was it ever good! The lobster was cooked perfectly and every single bite was amazing! Lemony and buttery and fresh from the herbs. Our 2 jumbo lobsters fed all 4 of us and no one wanted any more. Even the guys! And speaking of the guys, since were sharing a ton of pictures with you today. I snapped a picture of them when they were (somewhat patiently) waiting for dinner.
Here’s my scruffy man (just how I like him) and Debbie’s 🙂 Meet Kevin and Mark.
Our lobster tails were massive ones, but I have written the recipe for both the jumbo tails if you happen to have them, and also for the regular sized ones.
If you love lobster and you usually only order it at the restaurant, I challenge you to give this recipe a try at home. You will be surprised how easy it is!
Grilled Lobster with Lemon and Herb Butter || Our trip to SeattlePrint Pin Rate
- 2 jumbo lobster tails or 4 regular sized ones
- 1/2 cup melted butter
- 1 tbsp shallot , finely diced (about 1 small one)
- 1/2 lemon
- 1 clove garlic , minced
- 1 tsp thyme
- 1 tsp chives
- 1/4 tsp salt
- Heat your bbq till it gets nice and hot with one side on full and the other on low.
- Mix the butter, shallot, lemon juice, garlic, thyme, chives and salt in a bowl. Set aside. Take out about 1/4 cup of the mixture if you want to dip your lobster in it later when you eat it.
- Wash your lobster tails really well.
- Cut your lobster in half lengthwise, especially if you have jumbo tails. Or if you prefer, you can leave them whole and just cut down the center of the top shell and a little bit into the flesh to butterfly it.
- You will want to find the dark line running from head to tail and remove it. Its nothing you want to eat!
- Place the lobster, flesh side down on the hot side of the grill for about 2 mins or until you get some nice grill marks. Then flip the lobster over and place on the low heat side, shell down, for about another 5 mins for regular sized tails and 8 to 10 for jumbo sized.
- Baste with the lemon herb butter every min or so to get that butter really soaked in and down all the cracks. YUM.
- Remove from heat and serve immediately with some of the reserved lemon herb butter or with just regular melted butter for dipping.