Gourmet Surf And Turf Brochettes
|Beef rump/Strip loin||1⁄2 Pound, cut in small cubes|
|Raw lobster tails/1 pound raw shrimp, shelled, deveined and cut in halves||4 , with the flesh removed and cut into chunks|
|Lime juice/Lemon juice||1 Tablespoon (Juice Of 1 Lime)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground black pepper||1|
Thread the beef and lobster or shrimp alternately on skewers.
Squeeze lime juice over meat and leave for 15 minutes.
To prepare baste, melt the butter and add the rest of the baste ingredients.
Heat gently for 2 or 3 minutes.
Grill brochettes over very hot coals for 4 to 5 minutes, turning often and brushing with hot baste.