Thursday, June 21, 2012

Charcoal Grilled Lobster Tails


While we enjoy lobster, we rarely ever have it. However, when I saw Maine lobster tails (wild-caught trap) on sale at my local market the other day, I simply had to have them. It was a beautiful summer day and it just felt like the right thing to do.

Our faithful Weber grill and some dolled up melted butter were the only things required for a wow-factor meal. I know as if lobster needs any help in the wow department. Nevertheless, a few simple items and this wasn't just a home run, it was a grand slam. That distinctive smoky taste from the charcoal grill was an amazing addition to the tender, garlicky, buttery lobster meat. I will never just boil or even roast lobster in the oven again. Seriously! Grilling is the way to go. We tore into these lobster tails like they were ribs - no utensils, just our fingers.

It was a glorious feast. You know, every once in a while, you just have to treat yourself.

It was the ultimate dinner treat and so worth it.

Charcoal Grilled Lobster Tails

Makes 2 Servings

Ingredients

  • 4, 5 oz. lobster tails (if frozen, thaw)
  • 1 stick unsalted butter
  • 2 teaspoons garlic scape, minced
  • 1/2 teaspoon dried, ground hot chili pepper
  • Salt and fresh ground black pepper, to taste
  • 2 lemon wedges (optional)

Directions

  1. Melt the stick of butter low and slow in a small saucepan on the stove. Once completely melted toss in the minced garlic scape, dried chili, a pinch of salt and black pepper. Remove from heat and set aside.
  2. Get your charcoal grill going.
  3. While the coals heat up, lay the lobster tails bottom side up on a cutting board. Using poultry shears cut the tails in half length-wise. Split all the tails completely in half.
  4. Using a basting brush, thoroughly brush the flesh side of the tails with the butter mixture.
  5. When your coals are ready, distribute them in an even layer so there is an even heat.
  6. Give the lobster tails one last baste and place them flesh side down on the hot grill. Be careful of flare-ups from the dripping butter!
  7. Cook flesh side down for 3 to 4 minutes until light grill marks appear. Flip the lobster tails to shell side down.
  8. Baste with the butter mixture several times during the next 4 to 5 minutes until the lobster meat is firm and opaque.
  9. Serve with lemon wedges.
Yum

Sidebar: As a sustainable seafood choice, trap caught Maine lobster is considered Eco-OK. It's not the best option, but it is a good alternative.

Photos by Renato Ghio
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4 comments

  1. What a great idea! I usually only buy lobster when I am on vacation but you're inspiring me to break out of my mold.

    ReplyDelete
    Replies
    1. Glad I could give some inspiration! It really was SO good. It made staying at home feel a bit more like a vacation.

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