Grilled Lobster Tail W Confetti Relish Recipes

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GRILLED LOBSTER TAILS WITH HERB BUTTER



Grilled Lobster Tails with Herb Butter image

Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 stick salted butter, at room temperature
2 tablespoons chopped chives
1 tablespoon chopped tarragon leaves
1 clove garlic, minced
Dash hot sauce
Freshly ground black pepper
4 (7-ounce) lobster tails
Olive oil
Kosher salt
Lemon wedges, for garnish
Chive sprigs

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.

GRILLED LOBSTER TAIL W/ CONFETTI RELISH



GRILLED LOBSTER TAIL W/ CONFETTI RELISH image

Categories     Shellfish

Yield 4

Number Of Ingredients 16

Nonstick cooking spray
1/4 cup thinly sliced green onions
2 Tbsp finely chopped shallots or red onion
2-4 Tbsp diced yellow bell peppers
2-4 Tbsp diced red bell peppers
2-4 Tbsp diced orange bell peppers
1/4 tsp freshly ground black pepper
1/8 tsp salt
1/8 tsp sugar
1 tsp red wine vinegar
1 tsp olive oil
2 Tbsp unsalted butter, softened
1 tsp chopped fresh thyme
2 small garlic cloves, minced
4 6 oz lobster tails in shells
4 cups watercress, trimmed

Steps:

  • Coat grill rack with spray. Preheat grill to medium-high heat. In a medium bowl, combine the onions, shallots, bell peppers. Sprinkle with black pepper, salt and sugar. Drizzle vinegar and oil over mixture and toss. Set aside. Combine in a small bowl butter, thyme and garlic, stirring until well blended. Arrange lobster tails, back sides up, on a cutting board. Carefully cut shells length-wise, cutting to, but not through, the middle of the meat. Open halves (you may need to cut away some of the shell to expose the meat). Arrange tails, cut sides down, on the grill rack. Grill 2 minutes. Turn tails over; divide butter mixture evenly over flesh. Grill 2 minutes or until desired degree of doneness. Arrange 1 cup watercress on each of 4 plates; top each serving with one lobster tail and 2 or more Tbsp of relish.

GRILLED LOBSTER TAILS



Grilled Lobster Tails image

I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. -Katie Rush, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

6 frozen lobster tails (8 to 10 ounces each), thawed
3/4 cup olive oil
3 tablespoons minced fresh chives
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 446 calories, Fat 29g fat (4g saturated fat), Cholesterol 215mg cholesterol, Sodium 869mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein.

GRILLED ROCK LOBSTER TAILS



Grilled Rock Lobster Tails image

Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!

Provided by Joe Nekrasz

Categories     Seafood     Shellfish     Lobster

Time 27m

Yield 2

Number Of Ingredients 7

1 tablespoon lemon juice
½ cup olive oil
1 teaspoon salt
1 teaspoon paprika
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
2 (10 ounce) rock lobster tails

Steps:

  • Preheat grill for high heat.
  • Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
  • Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Nutrition Facts : Calories 742.2 calories, Carbohydrate 4.3 g, Cholesterol 169.3 mg, Fat 60.9 g, Fiber 0.5 g, Protein 44.3 g, SaturatedFat 11.1 g, Sodium 2036 mg, Sugar 0.3 g

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER



Grilled lobster tails with lemon & herb butter image

Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

4 lobster tails, defrosted if frozen
lemon wedges, to serve
125g butter , softened
1 garlic clove , crushed
handful parsley leaves, finely chopped, plus extra to serve
1 tsp Dijon mustard
small pinch chilli powder , optional
1 lemon , juiced

Steps:

  • Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
  • Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
  • Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium

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