Grilled Lobster Tails with garlic and butter
Composite butters are incredible flavor enhancers for seafood, meat, grilled corn, and vegetables. This one is made with garlic, fresh herbs, and the lemon is delicious on those lobster tails, but you can also use it on grilled halibut, vegetables and corn. I love having at least one strain in my fridge all summer to go out when the mood is good.Grilled lobster tails topped with garlic herb butter are a delicious delicacy, and grilling them is super quick and easy!
Ingrédients
- 4 lobster tails
- 1 tablespoon of fresh parsley
- 1 tbsp chives or basil
- 3 garlic cloves, minced
- 1 teaspoon of Dijon mustard
- 1/4 teaspoon of salt
- 1/8 teaspoon black pepper
- 2 tbsp olive oil
- 2 tablespoon of fresh lemon juice
- 4 tablespoons of butter, divided each tail receives a spoon
Instructions
- Shell your lobster tails, or if you bought them frozen, thaw them.
- Place your oven rack in the center. Preheat
- For the lobster: Place each tail, shell side up, on a cutting board. Using a large, sharp knife, cut the shell straight down the center, starting at the tail and up to where the body was.
- In a small bowl, mix the marinade together (parsley, garlic, Dijon, salt, pepper, olive oil and lemon juice). and chives or basil
- Place your lobster tails on the baking sheet. Pour the liquid over the lobster meat.
- Add 1 tablespoon of butter per lobster tail.
- cook the tails on the grill, flesh side up. Close the hood and let them broil, 3 to 5 minutes, depending on the size, until the meat of the tail is opaque and firm to the touch.. at 40-45 degrees
- Transfer to the plates. To make the lemon butter, take the remaining cooking liquid and add to a pot. Add the remaining 2 tablespoons of butter. Bring to a boil and remove from heat.
- Pour over lobsters or in ramekins.