Lobster Spiedini

This is an elegant idea for a casual presentation during the holidays. Angel hair pasta is one choice I've seen.

Lobster Spiedini for One

7-to 8-oz lobster tail, cut into 1-inch chunks
1/4 c butter, melted
1/2 c seasoned bread crumbs
1/2 lemon

Preheat grill or broiler.

Thread lobster onto a skewer. Dip into melted butter, dredge in seasoned bread crumbs.

Grill or broil, basting with lemon juice and butter, and turning frequently, until Spiedini begins to char, about 3 minutes. Remove skewer; squeeze lemon over lobster.

Note: Gitto’s uses homemade bread crumbs. If you prefer store-bought, Gitto recommends Progresso Italian style. He suggests serving the lobster with sautéed fresh vegetables and a creamy pasta. Yield 1 serving

Source: Charlie Gitto’s restaurant, St. Louis
St. Louis Post Dispatch

Editorial: There is something about the bolding and underlining that creates the huge

space that happens when I post recipes; I'll figure it out one of these days.