Grilled Lobster Tails With Lemon Red Fresno Butter Recipes

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GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER RECIPE - (4.6/5)



Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe - (4.6/5) image

Provided by á-29965

Number Of Ingredients 12

1 1/2 cups freshly squeezed lemon juice
1 teaspoon clover honey
2 sticks unsalted butter, softened
2 teaspoons finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Kosher salt and freshly grounded black pepper
Kosher salt
8 jumbo Maine lobster tails (8 to 10 ounces each)
Canola oil, for brushing
Freshly ground black pepper
Fresh cilantro leaves, for garnish
Lemon zest, for garnish

Steps:

  • Directions 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 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 TAILS WITH GARLIC BUTTER



Grilled Lobster Tails with Garlic Butter image

A pretty easy version of grilled lobster tails, that my family enjoys.

Provided by Lyle Barrow

Categories     100+ Everyday Cooking Recipes     Gourmet     Main Dishes     Seafood

Time 25m

Yield 4

Number Of Ingredients 9

½ cup salted butter, softened
2 tablespoons minced garlic
1 dash hot sauce
freshly ground black pepper to taste
4 (6 ounce) lobster tails
4 (10 inch) skewers
1 tablespoon olive oil, or to taste
kosher salt to taste
1 medium lemon, cut into wedges

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.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 5.7 g, Cholesterol 162.5 mg, Fat 30.5 g, Fiber 1.3 g, Protein 27.2 g, SaturatedFat 17.2 g, Sodium 694 mg, Sugar 0.1 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

BOBBY FLAY'S GRILLED LOBSTER W/ LEMON-RED FRESNO BUTTER



Bobby Flay's Grilled Lobster W/ Lemon-Red Fresno Butter image

Great tasting summer dinner, I usually have lots of left over butter and use that as a marinade for grilled chicken later on in the week.

Provided by escripps

Categories     Lobster

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh lemon juice
1 teaspoon honey (clover)
1 cup unsalted butter, softened
2 teaspoons lemon zest
3 red fresno chiles, grilled, seeded and finely diced
kosher salt
ground black pepper
8 lobster tails
canola oil, for brushing
fresh cilantro leaves, for garnish
lemon zest (to garnish)

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 .25 cup. Stir in the honey. Let cool.
  • Add the butter and zest to the reduced lemon juice and mix until smooth. Fold the chiles and season with salt and pepper. The butter will keep in the refrigereator, covered, for up to 1 week.
  • For the grilled obster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Reemove and drain well. Split each lobster tail lenghwise 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.
  • Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side downon 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 teh grill to platter, flesh-side up. Top with a littel more butter, some cilantro leaves and lemon zest.

Nutrition Facts : Calories 223.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 5.2, Carbohydrate 5.5, Fiber 0.5, Sugar 2.8, Protein 0.7

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 LOBSTER TAILS



Grilled Lobster Tails image

Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.

Provided by STEPHW

Time 20m

Yield 4

Number Of Ingredients 6

4 whole lobster tails
½ cup salted butter, melted
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon lemon juice
2 teaspoons minced fresh garlic
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 3.5 g, Cholesterol 174.3 mg, Fat 27.6 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 17 g, Sodium 1155.9 mg, Sugar 0.2 g

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