Grilled Lobster With Garlic Herb Butter Food

GRILLED LOBSTER WITH GARLIC HERB BUTTER

Steps:

• Preheat grill to 425ºF (med-high heat).
• Place lobsters in freezer for 15 minutes to dull their senses.
• Prep the herb butter. In a small bowl or glass measuring cup, combine butter or ghee, minced shallot, parsley, garlic, lemon juice, sea salt, pepper, and red pepper flakes. Set aside.
• Remove lobsters from the freezer and place on cutting board. Kill lobsters humanely (see notes above in description) and split each lobster in half (hot dog style).
• Twist to remove claws and crack each claw with a lobster cracker.
• Scoop out the head cavity using a spoon and discard.
• Place lobster halves and claws on a sheet pan and brush the flesh side with a bit of avocado oil.
• When the grill is hot, place the lobster halves flesh side down on the grill and then place claws around the halves.
• Grill for 2-3 minutes. Flip each piece over (including the claws) and then spoon the herb butter onto the flesh and into the head cavity. Be careful because any dripping butter could cause flames to rise above the grill grate!
• Grill for another 3-4 minutes or until the lobster is opaque.
• Carefully remove the lobster halves to a serving platter. I like to use tongs and a spatula to prevent the herb butter from spilling out.
• Allow the claws to cook for another minute or two.
• Remove the claws to the serving platter.
• Serve immediately with lemon slices and some lemon zest if you're feeling fancy ????????

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 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 GARLIC BUTTER

Steps:

• Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
• Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
• Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
• Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
• Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1 1/2 minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1 1/2 minutes.
• Remove the tails to a pan and spread each one with 1/2 tablespoon of butter.
• Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
• Remove the tails, serve with lemon wedges.

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

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.

GRILLED LOBSTER TAIL

Steps:

• Heat an outdoor grill or indoor grill pan to medium high heat.
• Use kitchen shears to cut down the top of each lobster tail. Use a sharp knife to slice down the cut area, all the way through the flesh of the lobster, but not through the bottom shell.
• Use your hands to flatten each tail. Place a wooden or metal skewer through the lobster meat in each tail.
• Brush each lobster tail with olive oil, and season with salt and pepper.
• Place the butter, garlic, parsley, and salt in a small bowl. Microwave in 20 second increments until butter is melted. Stir to combine.
• Place the lobster tails flesh side down on the grill. Cook for 5 minutes.
• Flip the tails over and drizzle the garlic butter over the top of each one. Grill for another 4-5 minutes or until lobster meat is opaque.
• Sprinkle with additional parsley for garnish and serve with lemon wedges on the side.