Butterflied And Grilled Lobster Tails Recipes

GRILLED LOBSTER TAILS WITH GARLIC BUTTER

Steps:

• Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
• Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
• Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

BUTTERFLIED LOBSTER TAILS

Steps:

• Defrost the lobster tails.
• Preheat the oven to 450 degrees.
• Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
• Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
• Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

BUTTERFLIED AND GRILLED LOBSTER TAILS

Steps:

• 1. In a small sauce pan, melt 1/2 of a stick of butter. Add the garlic and shallots and sauté until tender, about 5 minutes. Add remaining butter, parsley, juices, tarragon and salt and pepper. Then heat until butter melts. Set aside, keeping warm and stir occasionally. 2. Next we are going to par-boil the tails. Insert a metal skewer through the length of each tail, between the top part of the shell and the meat, all the way to the end of the tail. Don't pierce through the end of the tail. The skewers will keep the tails from curling up during the par-boiling process. Fill a large pot about half way with water and bring to a boil. Put the lobster tails into the boiling water, turn off the heat and let simmer for 2 minutes exactly. Transfer from the pot to a bowl of iced water until cool enough to handle. Remove skewers, drain and dry. Butterfly them using kitchen shears, cut down the center of the back of the lobster to the base of the tail. Try to cut only the shell and not the meat. Grab both sides of the shell and gently pull the shell away from the meat. The trick here is to pull the shell completely away EXCEPT the part nearest to the end of the tail. Lift the meat from the shell. Grasp the shell underneath and close the gap so the two parts of the shell are connected. Lay the meat on top of the closed shell. Make a small incision with a knife down the center of the lobster meat and remove the vein. Grab the two loose sides of the meat and pull them over each side of the shell. 3. Line the grill with aluminum foil to prevent charring. Preheat grill to high heat. Paint the lobster tails with the butter mixture. Grill meat side down for 2 - 3 minutes. Turn meat side up, paint again with mixture and grill for another minute. Be careful to not overcook the lobster as it will become tough very quickly. Serve immediately with the remaining butter mixture and lemon wedges.

GRILLED LOBSTER TAILS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut down the tops of each lobster tail to prevent them from curling up as they cook.
• Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
• Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.

GRILLED LOBSTER TAILS

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.