grilled split lobster tails
brushed with spicy
citrus butter
Easy-to-make citrus butter is a delicious
flavor booster for the lobster. Any left-
over meat makes a great New England
lobster roll: Just cut it into bite-size
pieces, toss with a little mayonnaise,
and serve in a toasted buttered hot
dog roll. Serves 44 6- to 7-oz. frozen lobster tails, thawed
5 Tbs. unsalted butter, softened
2 medium cloves garlic, minced
1 Tbs. fresh lemon juice
2 tsp. grated fresh lemon zest
1 tsp. hot sauce, such as Tabasco;
more to taste
1 tsp. grated fresh lime zest
¾ tsp. kosher saltPrepare a gas grill or charcoal grill to medium
high (400°F to 475°F). (If using a charcoal
grill, the coals should be covered with white
ash, and you should be able to hold your
hand just above the grate for no more than
2 to 3 seconds.)
Using kitchen shears, cut along the center
of the back of the lobster tails from the open-
ing to the tail fin. Turn the tail over and repeat
the same cut on the softer side. Using a sharp
knife, cut through the meat and the tail fin to
create two halves. Clean out the intestinal
tract, if present. Repeat with the remaining
lobster tails.
Melt 1 Tbs. of the butter in an 8-inch skillet
over medium heat. Add the garlic and cook,
stirring occasionally, until golden brown, about
2 minutes. Transfer the mixture to a medium
bowl and let cool for 3 minutes. Add the
remaining 4 Tbs. butter, lemon juice and zest,
hot sauce, lime zest, and salt; mix well.
Generously brush the meat with the butter
mixture. Place the tails, shell side up, on the
grate and close the lid. Grill until the meat of
the tails is lightly marked, about 3 minutes.
Dollop the remaining butter over the lobster
meat, close the lid, and grill until the lobster
meat is firm, moist, and opaque, 2 to 3 min-
utes more. Remove from the grill and serve
warm, room temperature, or chilled as part of
a lobster salad.CHICKEN & SEAFOOD
46 46 GRILLING 2019GRILLING 2019