Satan Cafe

Steak and lobster remain a favorite meal among many. Below is an
untraditional recipe for a steak and lobster that is sure to
please, to serve a spicy Cajun pasta.

Steak and lobster kabobs.

2 pounds sirloin

6 large cooked lobster tails

1/2 cup beer

1/2 cup salad oil

1 Tablespoon lemon juice

1 Tablespoon honey

2 Tablespoons snipped chives (2 tsp. dried)

1-1/2 teaspoons snipped parsley (1/2 tsp. dried)

1 teaspoon snipped basil (1/4 tsp. dried)

1 pinch freshly ground black pepper, to taste

6 lemon wedges

Cut sirloin in 1-1/2 inch cubes. Cut lobster tails are large
in thirds, leaving the shell on.

Combine beer, oil, lemon juice, honey, chives, parsley, basil
and pepper. Marinate beef and lobster in marinade for 1 to 2
hours. Thread steak and
lobster alternately on skewers. Grill the kebabs, turning
and basting with marinade, over hot coals for 15 minutes or
until lobster is tender when tested with a fork and beef is done
as desired. Serve hot with lemon wedges.

Cajun Pasta

1 pound vermicelli pasta

2 tablespoons olive oil

1 teaspoon minced garlic

13 roma (plum) tomatoes, chopped

1 tablespoon salt

1 tablespoon chopped fresh parsley

1 tablespoon Cajun seasoning

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain. While the
pasta water is boiling, in a large skillet over medium heat,
briefly sauté garlic in oil. Stir in tomatoes and their juice
and sprinkle with salt. When tomatoes are bubbly, mash slightly
with a fork. Stir in parsley, reduce heat and simmer 5 minutes
more. Toss hot pasta with tomato sauce, Cajun seasoning,
mozzarella and Parmesan. Serves 6 Serve with a salad or
vegetable of your choice, and a refreshing, light desert such as
jell-o and cool whip.