Grilled Lobster Tails With Zesty Butter
Note: You’ll need to soak wooden skewers for at least 30 minutes. Adapted from “Williams-Sonoma’s Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill,” by Fred Thompson.
• 16 tbsp. (2 sticks) unsalted butter
• 2 garlic cloves, minced
• 1 tbsp. finely chopped shallot
• 1 tbsp. finely chopped fresh tarragon
• Finely grated zest of 1 lemon, plus lemon wedges for serving
• Kosher salt
• 8 lobster tails (about 4 oz. each)
Prepare the grill for indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have ready a spray water bottle for taming any flames.
Meanwhile, melt the butter in a small saucepan over low heat. Stir in the garlic, shallot, tarragon and lemon zest. Remove from the heat and season lightly with salt.
Cut away and discard the thin undershell from each lobster tail (to expose the meat), leaving the hard outer shell. Run a skewer down the length of each lobster tail (to keep them from curling on the grill). Place the tails, meat side down, on the indirect-heat side of the grill; this will help eliminate flare-ups when you add the butter. Cook, uncovered, for about 3 minutes, then turn them over.
Spoon some of the butter over the meat of each lobster tail, using a total of about half of the butter. Cook, uncovered, for 4 or 5 minutes or until the meat turns a creamy white and feels firm-springy to the touch.
Transfer the tails to a platter and gently slide them off the skewers. Spoon some or all of the remaining butter over the tails. Serve right away, with the lemon wedges.
Nutrition information per serving:
Calories 300 Fat 24 g Sodium 516 mg Carbohydrates 1 g Saturated fat 15 g Calcium 113 mg