Grilled Lobster Tails With Lemon Herb Butter Recipes

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

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.

GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER

Steps:

• For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
• For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
• Heat a charcoal grill to medium-high heat.
• Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
• Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

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.

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.

LOBSTER TAILS WITH CITRUS BUTTER

Steps:

• Cut the lobster tails down the center through the meat but not all the way through the shell.
• Fold over butterfly style.
• Combine remaining ingredients and brush over the meat.
• Put some foil over your grill and place the tails, shell side down on the foil.
• Cook, covered, for about 14-16 minutes until the meat is firm and white.
• Brush occasionally while cooking.
• Loosen the meat slightly before serving and brush one last time with the citrus butter.
• NOTE: We broiled instead of grilled.
• Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
• We serve with the remaining citrus butter.
• You may choose to make extra.

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.