Yesterday’s dinner was originally going to be some sort of grilled Halibut, but I had this inkling for steak so I asked Jackie if she wanted beef or fish…. beef won out!!!

I went grocery shopping in the morning and picked up some steaks for dinner and I was planning on making some garlic mushrooms and an Orzo and veggie salad. All was going well towards a nice healthy meal until I decided to go to Gimli Fish Market to see if they happened to have any Ahi Tuna.

Well they didn’t have fresh being in land locked Winnipeg (but it comes in fresh from Hawaii on Thursdays… note to self… ) but I managed to pick up some frozen Ahi steaks as well as some frozen Sockeye Salmon, some frozen pickerel cheeks and some frozen rock lobster tails!!! (oh and some fresh maple candied salmon as an appy that I forgot about and accidentally tossed in the freezer with everything else… ooops! )

So I picked up a little more than I intended and I’ve got a lot of fish meal ideas to keep me going for a while now.

Anyway, where the meal went down hill in the healthy department was when I decided to do the rock lobster tails… lobster isn’t the same without some kind of butter right… so I made some garlic butter that also eventually found it’s way into the mushrooms

Here’s the healthy part: From the Looneyspoons Collection cookbook, I decided to make the Easy Peasy Orzo Salad on Page 52. The only thing I changed in the recipe is that it calls for 1/2 cup of thawed frozen peas, I used snap peas that I cut into smaller pieces and then blanched to give them a nice green color boost. I figured I would rather use fresh.

Here is the NOT so healthy part

This is the butter and the shrooms after I just added some wine to the shrooms to deglaze

I seasoned the tenderloin with EVOO, sea salt and pepper

Then onto a very hot Big Green Egg that was riding around 650-700F

After 2 minutes (1 minute, then turn, then 1 minute, then flip)

I cooked Jackie’s steak for 2 more minutes after this and pulled it off to rest and I cooked mine for 5 more minutes. Hers was a 4 minute steak, mine was 7 minutes. She likes her meat a bit more on the rare side than I do.

While the steaks were resting the lobster tails went on. First I had removed the under side of the shell and then covered them with Dizzy Pig’s salt free Dizzy Dust!!! A great addition, I’ve used this on shrimp before so I thought it would rock on lobster… I was right I also stuck a skewer in them to keep the tails from curling while they cooked.

I shut all the vents on the Egg as I wanted it to cool down before I put the lobster on, but it was still riding around 500… I REALLY need to replace my gasket!!!

I cooked the lobster for about 6 minutes, I tried to baste them with garlic butter but that caused some BIG flare ups so I save the butter for dipping

Here is the lobster finished

And the shrooms:

And everything plated together:

Jackie said her steak was a little rare, so maybe next time I make it a 5 minute steak:

But my steak was perfect!!! In fact I would go so far to say that my steak was probably the best steak I’ve ever cooked! Not just on the Big Green Egg, but EVER!!!

Happy Egging!

Brian