green onions, white portions only, cut into 1-inch pieces
1/2
medium red bell pepper, cut into 1-inch pieces
1
15-oz.
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
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.
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