Steak and lobster remain a favorite meal among many. Below is an untraditional recipe for a steak and lobster that is sure to please, to serve a spicy Cajun pasta.
Steak and lobster kabobs.
2 pounds sirloin
6 large cooked lobster tails
1/2 cup beer
1/2 cup salad oil
1 Tablespoon lemon juice
1 Tablespoon honey
2 Tablespoons snipped chives (2 tsp. dried)
1-1/2 teaspoons snipped parsley (1/2 tsp. dried)
1 teaspoon snipped basil (1/4 tsp. dried)
1 pinch freshly ground black pepper, to taste
6 lemon wedges
Cut sirloin in 1-1/2 inch cubes. Cut lobster tails are large in thirds, leaving the shell on.
Combine beer, oil, lemon juice, honey, chives, parsley, basil and pepper. Marinate beef and lobster in marinade for 1 to 2 hours.
Thread meat and lobster alternately on skewers. Grill the kebabs, turning and basting with marinade, over hot coals for 15 minutes or until lobster is tender when tested with a fork and beef is done as desired. Serve hot with lemon wedges.
1 pound vermicelli pasta
2 tablespoons olive oil
1 teaspoon minced garlic
13 roma (plum) tomatoes, chopped
1 tablespoon salt
1 tablespoon chopped fresh parsley
1 tablespoon Cajun seasoning
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain. While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan. Serves 6
Serve with a salad or vegetable of your choice, and a refreshing, light desert such as jell-o and cool whip.