Tuesday, February 17, 2009

Grilled Lobster

Apparently, you can grill lobster. We bought some frozen tails and treated ourselves to an extravagant Valentine's Day. We would eat this every day if we could, but we aren't millionaires yet.

grilled lobster tail

2 lobster tails
3/4 of a stick of unsalted butter
3 tablespoons chopped chives
sea salt

Prepare the lobster as the charcoal heats up. Use kitchen shears to cut the lobster shells in half lengthwise through the upper and lower shells. Use a knife to slice through the meat. Don't remove the meat from the shell. Insert metal skewers through the lobster and sprinkle with salt. Melt the butter and add the chives. Brush the meat with the butter.

Season the grill grate with some oil and place the lobster (meat side down) on the grill over medium/high heat. Grill for 3 minutes. Tend to the meat carefully because the dripping butter will cause flare ups. Turn the lobster over and grill (shell side down) for about 6 minutes until the meat is opaque, basting with more butter occasionally.

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