Lobster with Chipotle-Lime Butter

Sexy food... served with champagne, or fine tequila over ice… big down pillows, no utensils allowed…served in nothing but an apron… as a main course...optional.
It’s what’s for ~ DINNER IN.

by Bad Girl Bbq

INGREDIENTS:

1 cup of sweet butter (3 cups melted butter set aside, optional)
Juice of 2 limes
2 tablespoons fresh ground Chipotle Peppers
Kosher Salt, as needed
Fresh ground Black pepper, as needed

2 whole live Maine lobsters, about 1 1/2 pounds each
A nice shake of Old Bay Seasoning, or your favorite barbecue rub, as needed
rubber sheet, goggles (Optional)

COOKING MUSIC SELECTION: Maxwell - ...Til The Cops Come Knockin'

PREPARATION:
Prepare the grill for cooking over direct medium heat. In a small saucepan, melt the butter and blend in the lime juice, ground Chipotle peppers (I buy the kind at my local mexican food mart and then grind them in my little electric 'coffee' - spice grinder ~ you can taste the difference let me tell ya), and salt and pepper to taste. Set aside.

Split the lobsters completely in half down the back with a chef's knife. Remove the tails and claws. Discard the rest. Crack the shells on the claws and inject or drizzle them each with 1 tablespoon of the butter. Season the tails lightly with the Old Bay or rub. Grill the tails and claws for about 5 minutes on each side. Spoon some of the Chipotle-Lime Butter into the tail shells. Cook until the lobster is just barely done, another 4 to 5 minutes. This will vary depending on your grill. Serve the remaining Chipotle-Lime Butter for dipping. Serve additional butter in creative ways. 



And another by Bad Girl BBQ

Stupid Easy Teriyaki Baked Chicken

Here's a great recipe that is super easy and yummy!

INGREDIENTS:  

1 fresh whole fryer chicken, cut up

1 cup soy sauce

½ cup sugar

¼ teaspoon minced fresh ginger

1 clove garlic, crushed

Butter, melted

1 cup fresh pineapple, cubed

1 medium onion, sliced

1 small Red bell pepper, sliced

COOKING MUSIC SELECTION: Robyn - Konichiwa Bitches

PREPARATION:

Combine soy sauce, sugar, ginger and garlic in large bowl. Stir until sugar dissolves. Add chicken and marinate 3 to 4 hours. Remove chicken and season with pepper. Brush with melted butter. Place in shallow baking pan and bake for 30 minutes at 350 degrees (covered). Remove from oven and turn chicken. Add pineapple (with the juice), red pepper and onion slices. Continue baking for 30 to 40 minutes until chicken is done. Cover until the last 15 minutes, then uncover for browning. Serve with rice and pour juice over all.