Ready to try grilling the king of seafood? Then get ready for this delicious recipe for grilled lobster tails! The trick is learning how to grill up these delicate shellfish and do justice to the dish without completely drying it out.
The best way to cook them is right in the shells, that way they retain plenty of moisture. To keep the tails straight, stick a skewer in each one. This also makes flipping the tails that much easier. To season, we mixed together some butter with garlic and herbs to form a compound butter that we added to the hot lobster right off the grill. Keep reading below for this excellent recipe…
Grilled Lobster Tails
(makes 4-6 servings)
- 1 stick salted butter at room temperature
- 2 tablespoonsfresh chives, chopped
- 1 tablespoonfresh tarragon, chopped
- 2 teaspoons fresh chopped parsley
- 2 cloves garlic, minced
- a dash of hot sauce
- 1 teaspoon lemon juice
- freshly ground black pepper
- 4 7oz lobster tails
- oliveo il
- kosher salt
- lemon wedges for garnish
- Preheat the grill to medium-high heat.
- In a small bowl, blend butter, chives, tarragon, minced garlic, hot sauce, lemon juice, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly the lobster tails down the middle of the underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail to keep it straight, and brush the tails with olive oil while seasoning with salt and pepper to taste.
- Grill the lobsters cut side down for 5 minutes, or until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of the herbed butter into the meat. Grill for another 4 minutes, or until the lobster meat is opaque and white.
- Remove the tails from the grill and serve with herb butter and lemon wedges.
Recipe adapted from theFood NetworkSKM: below-content placeholder