Campfire Grilled Lobster Tails, & Shrimp

The night before you go on your trip:  Cut the top and bottom off of the pineapple, then cut out the hard core of the pineapple in the middle. (Use a long skinny knife.) Then carefully remove the outer skin of the pineapple, (cutting it from the inside of the pineapple.) Cut the pineapple into ¾ inch thick rings and put the rings into a plastic baggie, and store in your cooler.

Wash asparagus stalks and cut off the ends of them. Pat dry. Place them into a separate baggie, and store them in your cooler.

Clean and de-vein and rinse fresh shrimp, put them in a plastic baggie and store in your cooler.

Dehead and claw lobster – clean and rinse – store in a plastic baggie.

If you use plastic baggies, you have more room in your cooler, and you can throw away the baggies, so you don’t attract bears, or have a pile of containers to wash.

Marinade Sauce:
Squeeze one lemon into a small plastic container with a tight lid, add ½ cup olive oil, 1 teaspoon salt, 1 teaspoon paprika, 1/8 teaspoon garlic powder, and 1 teaspoon white pepper, cover with a lid and store in your cooler.

Pile the coals high for a hot fire in the center of the grill.

Split the lobster tails length wise. Brush the flesh side of the lobster tail with the marinade sauce. Place shrimp on metal skewers with a little space in between, brush with marinade. 

Lightly grease  the grill with vegetable oil:

Place the pineapple rings and asparagus on the outer side of the grill and the lobster tails in the middle.

Cook for about 5- to 6 minutes with the shell part down, and turn over and cook for another 5 to 6 minutes; baste lobster tails frequently with the marinade sauce, on the flesh part. (Do not baste pineapple rings.) 

Once you turn the tails over – place the shrimp on the grill on the outer side of the grill, and cook 2 to 3 minutes on each side.

The lobster and shrimp are done with it turns white, and is firm to touch, (not fleshy).

Cook the pineapple and asparagus for 5 to 6 minutes on each side, turning once. 

Don’t place pineapple, asparagus or shrimp over the hot coals.