Awesome Grilled Lobster Tails with Seasoned Butter
Perfect grilled lobster tails with seasoned butter for a special occasion.
Perfect grilled lobster tails with seasoned butter for a special occasion.
- Carbohydrate 0.628996875 g
- Cholesterol 60.7375 mg
- Fat 22.95314375 g
- Fiber 0.139296873798594 g
- Protein 0.467478125 g
- Saturated Fat 14.519205 g
- Serving Size 1 1 Serving (34g)
- Sodium 163.08703125 mg
- Sugar 0.489700001201406 g
- Trans Fat 1.61593984375 g
- Calories 206 calories
Step-by-step
- Preheat the grill to medium high heat
- In a small bowl combine butter, chives, garlic, hot sauce, black pepper and blend thoroughly with spatula. Cover with plastic wrap and reserve.
- Using kitchen shears, butterfly tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through the meat. Insert a metal skewer lengthwise to prevent the shells/meat from curling up during cooking.
- Brush the tails with olive oil and season with salt and pepper to taste.
- Grill the lobsters, cut(soft) side down over medium heat about 5 minutes or until the shells are bright red (do not over cook). Turn the tails over and spoon a generous amount of butter mixture onto the butterflied meat. Grill for another 4 - 5 minutes, or until the lobster meat is opaque white in color.
- Remove tails from the grill and serve with more herb butter and lemon wedges.
Shellfish proteins toughen drastically when exposed to fluctuating heat, making precise grill management essential for tender results. Maintain a medium-high grill zone to char the exterior shells quickly while keeping the interior meat moist. Direct heat applied too intensely will instantly rubberize delicate seafood.
Compound butter requires softening at room temperature for roughly thirty minutes before blending with minced garlic and herbs. Mixing this fat ahead allows the flavors to meld completely in the refrigerator for up to three days. Wrap the butter tightly in plastic to prevent ambient refrigerator odors from penetrating the dairy.
Raw lobster tails do not freeze well once butterflied because the exposed flesh suffers from freezer burn within forty-eight hours. Cooked tails can be refrigerated for two days, though gentle reheating in a low oven is necessary to avoid toughness. Microwaving leftover seafood forces moisture out rapidly, destroying the texture.
Salted butter acts as a primary seasoning agent, but unsalted varieties demand an added half-teaspoon of fine salt per stick to match the flavor profile. Olive oil substitutes function adequately for brushing the shells, though neutral grapeseed oil provides a higher smoke point during direct grilling.
