[Anonymous]

Red Lobster`s Lobster Chops


6 (four-to-five oz. ea) lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1 1/4 cup Lemon-Garlic Butter Sauce
1 tablespoon seasoned salt
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
1/4 cup parsley, fresh chopped
1/2 cup butter, melted (for dipping)
12 eight-inch metal skewers

Preheat oven or grill to 450°.

Cut each lobster tail completely in half lengthwise and remove the
vein.

Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.)

Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon.

To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2" at the end of the skewer to prevent chop fromsliding off during cooking.

Lightly brush the topside of each Lobster Chop with Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)

Sprinkle the Lobster Chops with Season-All, place on a wax-paper lined tray and refrigerate until ready to grill.

Place Lobster Chops, meat side down, on preheated grill.

Cook for 4-5 minutes, rotating Lobster Chops 90 degrees after 2 minutes.

Turn Lobster Chops over and cook for another 4-5 minutes or until the lobster and the scallop have reached an internal temperature of 150°.

Lightly brush the meat side of each Lobster Chop with Lemon-Garlic Butter just before removing from the grill.

For each plate, place 3 Lobster Chops on a bed of your favorite rice accompanied by a small cup of melted butter and a lemon wedge.

Sprinkle with chopped parsley and serve.