Grilled Lobster Tails

8  Lobster Tails – 6-8oz

2 Sticks Salted Butter – 1/2lb.

2 Tablespoons Olive Oil

4 Cloves Garlic - Chopped

Handful Parsley – Chopped

2 Lemons - Quartered

 

This recipe is more about the technique than the classic marinade.  As opposed to the traditional method of cutting the top of the lobster tail shell down the middle and pulling up the meat before grilling, I keep the top of the shell intact.  I use poultry shears to cut down both sides of the under portion of the shell and remove the little legs and abdomen.  It’s then easy to lift up the tail meat without disconnecting it from the end of the tail.  Here’s where my twist comes in.  Melt the butter and olive oil in a small sauce pan.  Add the chopped garlic and parsley.  While still warm, take this mixture and put a spoonful under each tail, between the shell and meat and rest the meat back in the shell.  Add a bit more on top.  You can do this in advance, and keep the prepped tails in the refrigerator until ready to grill.  Once your grill is heated (I like a hot grill around 500-600 degrees), place the tails on the grate with the uncut side down.  Make sure they don’t tip over.  Close the grill and cook for about 12 minutes.  Using this technique, the tail meat actually boils in its own shell in the garlic butter sauce!!!  No need to baste or turn the tails.  The tails are done when the meat turns opaque and is firm.  Remove the tails from the grill and drizzle with a little lemon juice and any left-over butter sauce.  This almost fool-proof method yields the juiciest and most flavorful grilled lobster ever!!!

 jim@foodtodish.com
888-942-4274 ext. 701

Palm Springs, California

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