Grilled Lobster
To do too much to lobster would be like stuffing caviar into a burrito. Grill it, then choose a support player and enjoy. The classic is, was, and always will be melted butter and lemon. It's a classic for a reason.
Ingredients
- Lobster tails
- Mild vegetable oil or melted butter (2 to 3 teaspoons per tail), for brushing
- Herb butter, melted butter, or chopped chipotle pureed with melted butter, for serving
Instructions
- Get your grill hot. This is a hot and fast cook, not slow and low. Clean the grates.
- Use shears to cut the lobster shell along the top, all the way to the fins. You want the top of the shell open but the bottom intact. Use your fingers to pry the shell open, and loosen the raw lobster meat slightly from the shell.
- Paint the lobster meat with oil or melted butter and set, meat-side down, on the grates. Press the tail down with your tongs or a spatula for about 30 seconds. Grill the meat side for 4 to 5 minutes, then flip. Paint the meat with more melted butter or oil.
- Grill the shell side until the lobster is cooked through and the internal temperature is between 135°F and 140°F (57°C and 63°C), 2 to 6 minutes more.
- Remove the cooked meat from the shell and discard the intestine. Serve with more melted butter, herb butter, or chipotle pepper pureed with butter.
Nutrition
Serving: 1portion | Calories: 120kcal | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 339mg | Sugar: 1g