GRILLED GARLIC TARRAGON LOBSTER TAILS
This is a fantastic, low carb treat. Different and delicious with only 2 grams of net carbs per tail. It is very simple to make, even for a beginner, yet sure to impress. Great for people who are not low carbing as well! Adapted from the Atkins Calendar.
Provided by Leslie
Categories Lobster
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Remove the soft part of lobster tail with scissors.
- Hit shell lightly with a mallet to make it lie flat.
- Melt butter in saucepan and add garlic, ginger, tarragon, mustard and salt.
- Spoon some of the butter mixture over tails and reserve remaining.
- Let stand 20 minutes.
- Grill lobster 4 inches from heat for 10 - 15 min with meaty side up, basting frequently with reserved butter mixture.
Nutrition Facts : Calories 414.8, Fat 46.2, SaturatedFat 29.2, Cholesterol 121.9, Sodium 405.9, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 0.9
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
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
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
GRILLED LOBSTER TAILS WITH HERB BUTTER
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
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 SMOTHERED IN BASIL BUTTER
Steps:
- Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
- Remove the lobsters and slather with the basil butter.
HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER
Steps:
- To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
- Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
- Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
- Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
- Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
- Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.
GRILLED LEMON-TARRAGON LOBSTER
Categories Low Carb Quick & Easy Lemon Lobster Summer Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Stir butter lemon juice and lemon peel in heavy small saucepan over low heat until butter melts. Mix in chives and tarragon; season with salt and pepper. Set pan at edge of grill to keep sauce warm.
- Meanwhile, bring large pot of water to boil. Drop lobsters headfirst into water. Cover pot; boil lobsters 2 minutes. Transfer lobsters to work surface. Using heavy large knife or cleaver, split lobsters in half lengthwise. Scoop out and discard gray intestinal tract, gills and sand sac from head. Leave any red roe or green tomalley intact if desired. Crack claws. Brush cut side of lobsters with 1 tablespoon butter sauce.
- Grill lobsters, cut side down, 4 minutes. Turn again so that cut side is down and grill until lobster meat is just opaque but still juicy, about 2 minutes. Transfer lobsters to plates. Brush lightly with sauce. Serve, passing any remaining sauce seperately.
BOILED LOBSTERS WITH TARRAGON BUTTER
Categories Quick & Easy Low/No Sugar Wheat/Gluten-Free Lobster Summer Tarragon Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
- Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
- Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
- Spoon some tarragon butter over each lobster tail and serve remainder on the side.
BAKED LOBSTERS WITH TARRAGON-CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees.
- Remove and discard the rubber or wood claw holders from lobsters.
- Bring the water to a vigorous boil in a large kettle and drop the lobsters into it. When the water returns to the boil cook the lobsters for exactly 2 minutes and drain. Arrange the lobsters shell side up in one layer in a baking pan. Place in the oven and bake exactly 12 minutes.
- Break off the lobsters' claws. Crack the claws in several places. Place the lobster carcasses shell side down on a flat surface and crack each lengthwise to cut them in half. Pull away and discard the tough sac at the beak end of each lobster. Scoop out the soft mass (the tomalley, coral, liver and so on) from the inside of each lobster. Spoon and scrape this into a saucepan. Save any juices and add these to the saucepan.
- Add the shallots to the saucepan and bring to the boil, stirring.
- Arrange the lobster halves shell side down in one layer on a baking pan. Pull and discard the upper half of each claw shell. Add the remaining claws to the baking pan.
- Add the cream to the mixture in the saucepan. Add salt and pepper and bring to the boil. Add the lemon juice. Cook about 2 minutes.
- Line a saucepan with a sieve and pour the mixture into the sieve. Rub with a rubber spatula to extract as much liquid as possible. There should be about 1 cup. Discard the solids.
- Put the sauce on the stove and bring to the simmer. Swirl in the butter and tarragon.
- Spoon the sauce over the cut portions of each lobster and serve.
GRILLED LOBSTER
Make and share this Grilled Lobster recipe from Food.com.
Provided by Millereg
Categories Lobster
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4
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