Lobster tails recipe: Grilled Lobster Tails and Balsamic Romaine Lettuce

Grilled Lobster Tails and Balsamic Romaine Lettuce

Ingredients
4 lobster tails

Whale of a Tail 8 Colossal Tails

Maine/Canadian lobster tails are more sweet and tender than any warm-water tail.

Live Maine Lobster 3 Pound .

1 stick of unsalted butter
4 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
¹/₈ teaspoon salt
¹/₈ teaspoon black pepper
2 heads of tall, oval-shaped romaine lettuce, halved lengthwise
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

How to cook the Grilled Lobster Tails and Balsamic Romaine Lettuce recipe:


1. Preheat grill. Using a knife or kitchen shears, cut into the underside of the lobster lengthwise but not all of the way through. Remove the feet and then run a metal skewer through the lobster to keep it from curling while cooking.
2. In a small saucepan, melt the butter over medium heat. Add the diced garlic cloves and cook for 2 minutes, then set aside.
3. Whisk the balsamic vinegar, olive oil, salt and black pepper together in a small bowl to create the dressing.
4. Baste the lobster meat with the butter and garlic and place on the grill, cooking 4-5 minutes on each side. Baste the romaine halves with the balsamic dressing and cook on the grill for 1 minute or until the lettuce begins to char. Remove the skewer and sprinkle chopped fresh parsley onto the lobster tails. Serve with lemon wedges and additional garlic butter.