Lemon-Dill Lobster Chunks

Ingredients

1 medium zucchini, cut into 1/2- to 3/4-inch slices

2 green onions, white portions only, cut into 1-inch pieces

1/2 medium red bell pepper, cut into 1-inch pieces

1 can small whole potatoes, drained

1 to 2 tbsp. chopped fresh dill or 1 tsp. dill weed

1 tsp. freshly grated lemon peel

20 frozen squat lobster chunks (from 1-lb. pkg.)

1/2 tsp. garlic pepper

1/4 tsp. salt

3 tbsp. melted butter or margarine

1 tbsp. olive oil

2 tsp. freshly squeezed lemon juice

Additional lemon juice and lemon peel

Directions

Prep Time

9 minutes

Cook Time

12 minutes

Ready in

21 minutes

Heat grill to medium direct heat. Meanwhile, combine zucchini, green onion pieces, bell pepper and potatoes in medium bowl. Sprinkle with dill, lemon peel, garlic pepper and salt; toss to coat. Add squat lobster chunks; toss lightly. Set aside.
Blend butter, olive oil and lemon juice in small bowl. Drizzle 2 tablespoons butter mixture over vegetables and lobster; reserve remaining butter mixture.
Place vegetables and lobster in grill basket. Grill covered 6 to 8 minutes per side, or until lobster chunks are cooked through and zucchini is tender-crisp, turning once and brushing once or twice with remaining butter mixture. Serve drizzled with additional lemon juice and garnished with additional lemon peel.

Serving Size

Per Serving

Calories 291, Calories Fat , Total Fat 14g, Saturated Fat 5g, Cholesterol 223mg, Sodium 672mg, Carbohydrate 10g, Protein 29g