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Photo: Photography / Caitlin Bensel, Styling / Ruth Blackburn
Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8(4 ounce)fresh or frozen lobster tails, thawed if frozen1tablespoonneutral oil, such as grapeseed, vegetable or canola, plus more for grilling¼cupunsalted butter, melted2garlic cloves, grated1tablespoonchopped fresh flat-leaf parsley, plus more for garnish2teaspoonschopped fresh tarragon leaves⅛teaspooncrushed red pepper¼teaspoonsalt1teaspoongrated lemon zest2tablespoonslemon juice2tablespoonsthinly sliced fresh chives6tablespoonsDrawn Butter(see Associated Recipe)
Cook Mode(Keep screen awake)
Ingredients
8(4 ounce)fresh or frozen lobster tails, thawed if frozen
1tablespoonneutral oil, such as grapeseed, vegetable or canola, plus more for grilling
¼cupunsalted butter, melted
2garlic cloves, grated
1tablespoonchopped fresh flat-leaf parsley, plus more for garnish
2teaspoonschopped fresh tarragon leaves
⅛teaspooncrushed red pepper
¼teaspoonsalt
1teaspoongrated lemon zest
2tablespoonslemon juice
2tablespoonsthinly sliced fresh chives
6tablespoonsDrawn Butter(see Associated Recipe)
DirectionsSoak 8 (8-inch) wooden skewers in water for 30 minutes.Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.Associated RecipeDrawn ButterEquipment8 (8-inch) wooden skewersOriginally appeared: EatingWell.com, November 2021
Directions
Soak 8 (8-inch) wooden skewers in water for 30 minutes.Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.Associated RecipeDrawn ButterEquipment8 (8-inch) wooden skewers
Soak 8 (8-inch) wooden skewers in water for 30 minutes.
Meanwhile, using kitchen shears, cut lengthwise down the centers of each lobster-tail shell top, stopping about 1 inch above the center tail fin. Use a spoon or knife to gently release the meat from the shell. Using your hands, gently open each lobster tail like a book and thread a skewer lengthwise through each tail. Transfer the tails to a rimmed baking sheet or a plate and brush evenly with oil.
Open bottom vent of a charcoal grill completely. Light a briquette-filled chimney starter. When the briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Adjust the vents as needed to maintain an internal temperature of 350 to 400°F (medium heat). (If using a gas grill, preheat to medium (350 to 400°F).)
Whisk butter, garlic, parsley, tarragon, crushed red pepper, salt, lemon zest and lemon juice together in a small heatproof bowl or small saucepan until combined. Oil the grill rack and place the lobster tails cut-side down on the oiled grates. Grill, uncovered, until the meat is lightly caramelized, 3 to 5 minutes. Turn the tails cut-side up, brush evenly with half of the melted butter mixture (about 1 teaspoon per tail), and continue grilling, covered, until an instant-read thermometer inserted into the thickest portion registers 135°F, 5 to 7 minutes. Transfer the grilled lobster tails to a platter, brush evenly with remaining butter mixture and sprinkle with chives. Remove and discard the skewers. Serve with Drawn Butter for dipping.
Associated Recipe
Drawn Butter
Equipment
8 (8-inch) wooden skewers
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)393Calories39gFat1gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
