Grilling lobster tails is a great way to cook them, as it infuses them with a smoky flavor. This recipe is easy to follow and only requires a few ingredients. The lobster tails are seasoned with tarragon and parsley, which gives them a fresh flavor. The drawn butter is the perfect accompaniment to the lobster, as it is rich and flavorful.
PHOTO: PHOTOGRAPHY / CAITLIN BENSEL, STYLING / RUTH BLACKBURN
Active Time: Total Time: Servings:25 mins 45 mins 4
- 8 (4 ounce) fresh or frozen lobster tails, thawed if frozen
- 1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more for grilling
- ¼ cup unsalted butter, melted
- 2 garlic cloves, grated
- 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh tarragon leaves
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon salt
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons thinly sliced fresh chives
- 6 tablespoons Drawn Butter (see Associated Recipe)
Directions
Soak 8 (8-inch) wooden skewers in water for 30 minutes.
Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.
Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)
Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 2 lobster tails & 1 1/2 Tbsp. drawn butter | |
Calories 393 | |
% Daily Value * | |
Total Carbohydrate 1g | 0% |
Protein 12g | 24% |
Total Fat 39g | 50% |
Saturated Fat 22g | 110% |
Cholesterol 177mg | 59% |
Vitamin A 1242IU | 25% |
Sodium 435mg | 19% |
Potassium 175mg | 4% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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