Grilled Lobster Tails with Herb Garlic Butter
User Reviews
5
Grilled Lobster Tails with Herb Garlic Butter
Description
This recipe softens unsalted butter to blend with minced garlic, fresh Italian parsley (or chives or basil), lemon zest, lemon juice, salt, and pepper to create an herb garlic butter. Lobster tails, thawed if frozen, are sliced through the shell down the center and seasoned with salt, pepper, and a light spray of olive oil. The grill is preheated to medium-high, and the lobster meat is placed flesh side down directly on the grates, grilled briefly, then turned at a 45-degree angle to create cross-hatch marks before removing.
The grilled lobster tails are typically served with slices of the herbed butter melting on top and lemon wedges on the side to squeeze over. The grilled preparation ensures the lobster meat is tender with subtle smoky char, complemented by the rich, aromatic butter. This dish works well as a summer barbecue entrée or special seafood meal.
Ingredients
- 4 medium lobster tails (if frozen thawed)
- 8 tablespoons butter 1 stick, at room temperature, unsalted
- olive oil spray form
- 1/4 cup Italian parsley not packed, minced fresh herbs; or chives or basil
- pinch salt to taste
- 2 tablespoons garlic minced
- pinch black pepper to taste
- lemon for serving, wedges
- 1/2 teaspoon kosher salt
- 2 tablespoons butter see below, herb garlic
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- plastic wrap
Instructions
- Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
- Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
- Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
- Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
- Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1 1/2 minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1 1/2 minutes.
- Remove the tails to a pan and spread each one with 1/2 tablespoon of butter.
- Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
- Remove the tails, serve with lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 2halves with 2 teaspoons butter | |
| Calories | 177kcal | 9% |
| Carbohydrates | 0.5g | 0% |
| Protein | 28g | 56% |
| Fat | 6.5g | 10% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 230mg | 77% |
| Sodium | 752.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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