Grilled Lobster Tails With Lemon Red Fresno Butter Food

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 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.

GRILLED LOBSTER TAILS

Steps:

• 1. Rinse and butterfly the lobster tails. Lay the bellyside up. Pierce just proximal to the tail with a sharp knife and cut through the belly. When you get down to the shell, press hard to cut through. Kitchen sheers will also work nicely. Do not completely separate lobster tails.
• 2. Gently expose part of the meat out along each tail and rinse again and pat dry.
• 3. Combine oil, lemon, butter, paprika, garlic and pinch of salt and pepper in mixing bowl. Brush marinade on lobster tails.
• 4. Grill the lobster on medium heat, with meat side down and frequently brush on the marinade. Cook the lobster tail until the meat is white and opaque and firm to touch, about 8-12 min depending on size. Remove from the grill.
• 5. Baste one more time with the butter and cover with aluminum foil. Let the meat rest for 5-10 minutes before serving.
• 6. NOTE: You don't want to cook over direct heat as the garlic lemon butter that you are going to baste the tails with will catch fire. Flame-ups will cook the tails too quickly and you will end up with dried out meat. Keep a spray bottle of water with you next to the grill, in case of flame-ups.

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

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.

BOBBY FLAY'S GRILLED LOBSTER W/ 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 .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.

GRILLED 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.

GRILLED LOBSTER TAIL

Steps:

• In a small mixing bowl, whisk together butter, garlic, chives, lemon juice, andsalt; set aside.
• Using kitchen shears, cut the lobster shell down the middle, stopping at the tail. Use a sharp knife to cut the meat down the center without cutting all the way through. Insert a skewer lengthwise through the tail to keep it from curling while cooking.
• Brush the tails with olive oil; season with salt and pepper to taste.
• Preheat a grill over medium heat. Grill lobster, cut side down, for 5 minutes, until shells are bright pinkish-red. Flip the tails, baste with garlic butter, and grill for another 4 to 5 minutes, or until the lobster meat is an opaque white color and reads 135 degrees F.
• Baste with more garlic butter, sprinkle with chives and serve with lemon wedges.

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.