Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School

Seafood Kabobs

Scallops w/Pears & Sweet Onions

10/20 dry scallops

Bosc pears cut in 1/8s

Vidalia or Texas sweet onion chunks

Vidalia onion dressing

* Marinate skewers for at least an hour in the Vidalia dressing,

* Grill over high heat.

Asian Salmon & Yukon Potatoes

Salmon of choice cut in 1oz chunks

Baby Yukon potatoes cut in half and par cooked

Teriyaki marinade

* Brush skewers prior to cooking.

* Grill over medium heat.

* Glaze skewers when ¾ done.

Shrimp, Sausage & Red Onions

16/20 ct shrimp peeled & deveined

Celery sausage cut in 1 inch sections

Red onion chunks

Blackened Redfish Magic

Olive pomace oil

* Blend Blackened Redfish Magic with olive oil and brush shrimp & red onions.

* Grill over med heat.

It is always fun to do a mixed grill with different kinds of Kabobs, just make sure you keep the different seafood on different kabobs because of varied cooking times!

Wine Selections:

Scallop Kabobs 

Kanu -Cape Classics- 2003 CHENIN BLANC (Stellenbosch, South Africa)

 Yalumba -"Y Series"- 2006 VIOGNIER (Southern Australia)


Asian Salmon Kabobs 

Gruet Winery BLANC DE NOIR NV (Albuquerque, New Mexico)

 Sugarloaf Mountain Vineyard 2006 PINOT GRIGO (Dickerson, Maryland)


Shrimp Kabobs 

Chateau de Pourcieux 2006 DRY ROSE (Provence, France)

Whitehaven Wine Co. 2006 SAUVIGNON BLANC (Marlborough. New Zealand)


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