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Instead of going out to dinner with my family for my birthday, I decided to cook! And since it was my birthday dinner, I got a little freedom with prices of proteins. I chose grilled lobster tails, heirloom tomato pie, and grilled guacamole. It seemed pretty tricky to cut the tails the right way, so I delegated that task to Jacob. He did a great job though!  The lobster tails are simply seasoned with olive, salt, and pepper and grilled until bright red. Then they are doused with a really yummy butter mixture and served with lemon wedges on the side. The directions were pretty clear and accurate so we knew when the tails were done. This recipe is from the Neely’s but I also referred to an Emeril recipe for Grilled Lobster Tails with Tarragon-Lemon vinaigrette. He added lemon zest and juice to the butter mixture.

Ingredients

  • 1 stick salted butter, at room temperature
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped tarragon leaves
  • 1 clove garlic, minced
  • Dash hot sauce
  • Freshly ground black pepper
  • 4 (7-ounce) lobster tails
  • Olive oil
  • Kosher salt
  • Lemon wedges, for garnish
  • Chive sprigs
  • Special equipment: 4 metal skewers

Directions

Preheat your grill to direct medium-high heat.

In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubberspatula. Blend thoroughly. Cover with plastic wrap and reserve.

Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.

Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.

Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

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