Golfing and Grilling

Golfing is Julian and I's favorite thing to do now. We have become consumed by learning the strategy of the game and mastering the technique of the pros. Honestly, we are having tons of fun with it and I even got a golf skirt and some golf shirts to get more into the zone.
After a round of golf in the crazy humidity, you sure work up an appetite. Dinner fit for kings was on the menu.

Grilled lobster served with grilled red potatoes and grilled green and yellow beans, but of course with some key ingredients in each to really spice it up.
We decided to do everything on the grill because the air conditioning was so nice and cozy, so why get the oven going and mess with it?!
While I was getting the red potato and green & yellow bean dishes together, Julian was master of the grill and prepping the lobster. He loves using all natural wood charcoal because it leaves an incredible after taste on the food and leaves all those nasty chemicals behind.

Grilled lobster
Directions:
If defrosted, cut the lobster in half, and place it on its back for about 10-12 minutes in the grill. Once the lobster meat is nice and white, it is ready to be served.

We made a simple garlic butter to drizzle over the lobster. We didn't make much, we just wanted a hint of the garlic butter. We diced some garlic very finely, melted a little bit of butter, added in some salt and pepper, stirred and served. It was an incredible addition to the already divine lobster.

Grilled Red Potatoes
Ingredients:
6 Red Potatoes, cut into quarters
1 yellow Onion, diced
3 cloves of Garlic, minced finely
Drizzle of olive oil
Rosemary
Thyme
Pepper
Black Truffle Oil Sea Salt

Directions:
Prepare the red potatoes, yellow onion and garlic as directed above. Place in a medium sized bowl. Drizzle the olive oil onto the vegetables and mix well. Add in the rosemary, thyme and pepper. Place on the grill on a piece of foil for about 15-20 minutes, on direct heat. Followed by, 15-20 minutes of grilling on indirect heat. Make sure to turn the potatoes regularly. Make sure they are nice and soft on the inside. Once cooked, garnish with the Black Truffle Oil Sea Salt.

This grilled potato dish was the perfect accompaniment to the lobster. The flavor of the herbs with the final touch of the Black Truffle Oil Sea Salt was incredible. I found the salt at Whole Foods. They have so many different types of unique salts, I definitely recommend trying them out.

Grilled Green and Yellow Beans
Ingredients:
2 cups of Green and Yellow Beans, ends cut off and removed
3 cloves of Garlic, minced finely
Olive Oil
Salt
Pepper
Fresh Parsley

Directions:
Prepare the beans and garlic as directed above. In a medium size bow, place the beans and garlic. Add in the olive oil and mix well. Add in the fresh parsley, salt and pepper. Mix well. Place on the grill on a piece of foil and cook for about 20-25 minutes on indirect heat.

Now, I loved this dish because the green and yellow beans were from Julian's mom's garden. So, literally, as fresh as they could get! The parsley was also from Julian's backyard. I really believe there is nothing better then fresh vegetables and herbs.
Overall, a fabulous dish, after some fun golf with a not too shabby guy :)