Grilling Lobster Tails
Grilling lobster tails sounds more intimidating than it actually is, and the results are well worth every step. Around New Year’s Eve and Valentine’s Day, one of the biggest questions I get asked is how to cook lobster. In this method, we first cook the lobster tails on the grill, and then finish them off in a saute pan. It’s served with a scampi-style butter, garlic and parsley sauce.
No doubt about it — this recipe for grilled lobster tails is sure to impress. Let me know what you think in the comments below!
This recipe for grilled lobster tails includes a quick basting of butter sauce at the end. Photo by Veronica Hill.
- 2 (8 oz.) lobster tails
- 2 tablespoons chive oil or extra virgin olive oil
- 1 teaspoon garlic-shallot puree (or 2 crushed garlic cloves)
- ½ stick butter
- 2 tablespoons fresh chopped parsley
- 2 cups water (use as needed)
- Salt and pepper (as desired)
- Begin by splitting the lobster tails in half with a sharp knife. To do this, lay the lobster tail on its back. With your knife, set it on the tip of tail. Push knife down into meat and crack through the back of the shell. Gently pull meat apart from the shell, but not completely.
- Rinse lobster under cool water. Pat dry.
- Drizzle chive oil or olive oil over the lobster tails. Cover and put in the refrigerator in 30 minutes.
- Preheat your outdoor gas grill. Grill lobster tails, meat side down, on the grill and cover about 1 minute. Turn lobster over on the back side and grill another minute.
- Remove lobsters tails on the grill when lobster is still pink.
- Next, preheat a saute pan large enough for both tails over medium heat. Add 1/2 stick butter and 1 teaspoon garlic shallot puree. When butter is melted, add 1/4 cup water. Let it sizzle around.
- Add lobster tail. Keep it at top of the pan. You'll see the butter is over the flame.
- Start to spoon the hot butter mixture over the lobster. Keep lobster up and away from the heat. The hot butter is what will cook the meat to completion.
- After couple minutes, add chopped parsley. Add a bit more water if needed. After about 5 minutes, they will be done.
- Serve with garlic mashed potatoes and freshgrilled corn on the cob.
- Serves 2
Recipe by Jason Hill / CookingSessions.com
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