Friday, August 31, 2012

Barbeque Lobster Tails

The ultimate summer indulgence. A great way to celebrate the Labour Day long weekend.

Serve with grilled asparagus.

Serves two


2 lobster tails
1/2 cup butter
1 clove garlic
Juice of 1 lemon


Preheat your grill to medium-high heat.

In a small saucepan, melt the butter. Add the garlic and lemon juice.

Using kitchen shears or a sharp knife, cut the lobster tails straight down the middle of the top without cutting all the way through the meat. Gently open the shell to expose the meat. If desired, insert a skewer down the lobster tail to keep the tails straight. Brush with the melted butter.

Place the tails on the grill cut side down. Grill about 5 minutes. Turn the tails over and brush more melted butter onto the meat. Grill for another 4 minutes or until the lobster meat is an opaque white color and the shells are bright red.

Remove the tails from the grill and serve with more melted butter and lemon wedges.


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