I grew up 20 miles from Maine in Quebec so lobster is something we ate a lot of when I was growing up. While I think a lobster boil is hard to beat, I sometime like grilled lobster tails to pair with a steak. Who doesn’t like a great surf and turf?
This recipe is a breeze and so fun do to for an outdoor party. Once you have the Lobster Butterfly Technique down, everything else comes together in minutes.
Ingredients:
- 2 8-ounce lobster tails
- ½ cup butter
- 2 cloves garlic, finely minced
- ½ tsp. paprika
- Big pinch of salt and pepper
- Grated zest of ½ lemon (I use a microplane for this)
Directions:
- Coat a few layers of paper towels with a neutral oil like vegetable or Canola. Grease the grates of a grill. Preheat the grill on medium-high for 10-15 minutes.
- Using the Lobster Butterfly Technique shown in the linked video, use kitchen shears to cut down the shell of the lobster tail from fleshy end to right before what I call the tail ‘feathers’. Gently pull the meat out of the shell leaving the meat attached to the tail feathers intact. Lay the meat over the shell.
- In a small saucepan over medium heat, place the butter, garlic, paprika, salt, pepper and lemon zest. Cook stirring occasionally until the butter starts to brown slightly, about 4 minutes. Take off the heat.
- Spoon half the butter mixture over the lobster meat. Carefully place the lobster tails on the grill, meat side up, cover and cook for 12 minutes, basting once during the cooking process.
- Rewarm the remaining butter and serve with the lobster tails for dipping.
Serves two.
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