Lobster Tails Recipe
Makes 8 split lobster tails, serves about 3 or 4
Four 1 lb frozen lobster tails (found in most supermarkets or membership stores)
Barbecue Lobster Tails Four Pack
The barbecue lobster tails are made from only hard-shell North Atlantic lobster tails with maximum meat content.
Sweet Maine lobster tails with a rich lobster walnut crumb stuffing, and Lobster bisque. 12 Sweet Sloops of almond butter crunch, covered in white chocolate dipped in dark chocolate,crushed pecans and dark chocolate heart.
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon of minced roasted garlic
1/2 lime squeezed for juice
1/4 cup tequila
Completely thaw the frozen lobster tails in the refrigerator overnight. It is best to keep them in a covered bowl.
To prepare, rinse the lobster tail and split it either with a very sharp knife (you have to be super careful doing this) or with a pair of kitchen scissors, which is my preference. To split the tail, insert the scissors down the back of the tail and cut lengthwise to literary split (cut) the tail in two. I usually cut the shell first for an inch and than the meat underneath it. Do this carefully as the lobster shell is very tough and sharp. If you want, use a pair of kitchen gloves to ensure you don’t get nicked by the shell.
Meanwhile, prepare the lobster marinade. Combine the butter, cilantro, garlic, lime juice and tequila together. Whisk until well combined.
Brush the lobster tails flesh with a little of the butter marinade.
Heat a well-seasoned grill to medium high heat.
When the grill is hot, place the lobster tails on the center of the grill, shell side down and grill for about four minutes, generously brushing the lobster as it grills. Carefully flip the lobsters over and grill for another one to two minutes on an area of the grill that isn’t quite as hot. For my grill, it’s typically the sides.
The lobster meat is done cooking when it is opaque inside. Once cooked, remove it from the grill, brushing the tails once again with butter. Make sure to use up all marinade. Serve with plenty of napkins and a lobster fork. Take care when handling the lobster shells as they can be hot.
Note: The lobster tails will curl up when you grill them. If you want them to stay straight, you’ll need to skewer them. Make sure to soak your skewers for a good 20 minutes before grilling with them.