Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
May 27 2024
Start of Summer Grilling - Grilled Lobster Tails
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Olive oil, for brushing
1 stick (8 tablespoons) unsalted butter
2 cloves garlic, very finely chopped or grated
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
Pinch cayenne pepper
Four 8-ounce frozen lobster tails, thawed
Kosher salt
Skewers (used to keep the tail from curlin gup)
If using wooden skewers, soak them in water for 30 minutes before grilling.
Prepare a grill for medium-high heat and brush the grill grates with oil.
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook until sizzling, about 30 seconds. Remove and stir in the lemon zest and juice. Let cool slightly, about 5 minutes, then stir in the parsley, chives and cayenne. Keep warm.
Using a pair of kitchen shears, cut lengthwise through the top of the lobster shells, then pull the shells apart slightly to expose the lobster meat. Use a knife to cut almost but not completely through the tails and push the cut sides open slightly. Insert a skewer lengthwise through each side of the tails to keep them from curling during grilling. Brush all over with olive oil and sprinkle lightly with salt.
Grill the tails meat-side down until the shells begin to turn red all over, 4 to 5 minutes. Flip, then brush the meat generously with the butter. Cover with the lid and grill until the meat has just turned white, about 3 minutes. Flip once more, brush again with the butter and grill until the shells are bright red and the meat is just cooked through, about 1 minute more.
Remove the skewers and serve with any extra warm butter on the side.