Bacon Wrapped Lobster and Scallop Kebabs

  • 2 Large metal double prong skewers or bamboo skewers
  • 8 Jumbo scallops (approx. 1 lb.)
  • 8, 2-3oz Lobster tails
  • 16 slices Bacon, precooked
  • ¼ cup rum
  • ¼ cup melted butter
  • ¼ cup maple syrup
  • 4-6 cloves roasted garlic, minced
  • 2 small zucchinis, sliced in half lengthwise
  • 1 large sweet onion, sliced in ½ inch rings
  • 1 small head fennel, cut into ½ inch slices
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp bbq seasoning
  • 1 cup grape tomatoes, halved
  • 3 green onions, chopped
  • 2 tbsp chopped fresh dill

With a pair of kitchen shears, cut down the center of the back of each of the lobster tails. Split them open with your hands and remove the meat from the shells, discarding the shells. Fold the tails in half and wrap each one tightly with a slice of bacon and set aside. Roll a slice of bacon snugly around each scallop and set aside Skewer the bacon wrapped seafood alternating between lobster and scallops. Refrigerate until you are ready to grill.

Combine the rum, butter, maple syrup and roasted garlic and set aside for basting.

Preheat grill to medium high heat.

Place the zucchini, onion and fennel in a bowl, add the olive oil, balsamic vinegar and bbq seasoning and toss well. Put the vegetables on the grill and cook for 10 to 12 minutes, turning frequently, until the vegetables are lightly charred and tender. Return the vegetables to the marinade and set aside to cool. Add the tomatoes, green onions and dill and toss well. Set aside.

Place the loaded skewers on the grill. Cook for 3 to 5 minutes per side, basting liberally with the maple roasted garlic sauce during the last half of cooking until just cooked through and just firm to the touch. Remove from grill and serve. Serve with sweet pea and lemon risotto cakes and serve with grilled zucchini and fennel salad. Serves 4 to 6

bacon wrap