Grilled Lobster

 

I love my new grill. Remember how I told you that we were cooking on our teppanyaki style Blackstone Griddle, well now we have a grill, and I love it! Out outdoor cooking kitchen is coming together little by little. So for this last bit of summer, I wanted to show you how we grilled a few lobster tails.

 

Grilled Lobster with Compound Herb Butter

 

I love lobster at seafood restaurants, but I so wanted to try grilling lobster tails ourselves, and we finally got to try this recipe out! The key, is not over cook them on the grill, and this compound herb butter is fantastic on these lobster tails. Now please note: This butter recipe makes much more than you need for these grilled lobster tails. I used only 1 tablespoon of it before I grilled them, and 1 tablespoon after, making sure NOT to cross contaminate the tablespoons of butter, from raw lobster to then done lobster. Be sure to separate the two tablespoons of melted butter before hand.

grilled lobster3

You can keep the rest of the compound butter in your freezer for later use on steaks, which would be amazing, or even chicken. This butter goes great on almost anything. Almost. Not ice cream. Don’t try that.

Anyway, back to lobster. Now I found my lobster tails already butterflied in the seafood department. Yes it cost a bit more, but I was happy to see that this part was done, so that I don’t have to. My hubby mans the grill, and after we basted the lobster with a tablespoon of butter that has been separated from the other melted tablespoon of butter, (remember, we are trying to stay safe here.) we grilled them on medium high flame on a gas grill for 5 minutes, with the flesh side of the lobster down on the grill.

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Then after the 5 minute timer went off, we flipped the lobster, and grilled them for another 5 minutes. We used a timer, because we tend to be over careful about raw proteins of any kind, and we tend to burn, and over cook them badly! So since I have been food blogging, and getting better and better in my savvy kitchen, we have been learning how to cook things like steak, and lobster, and fish, more properly, and right now, that requires, a timer, until we get the hang of it.

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After the lobster is done on the grill, just transfer to a plate, and douse them with more melted compound butter, and squeeze a slice of fresh lemon over top. You will not be disappointed, I assure you! These will be so fabulous, you will be talking about them in your sleep! I did that, No really! I said “Man that lobster was good.” You will too;)

 

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Grilled Lobster Tails with Herb Compound Butter

Ingredients

  • 2 - 4 oz butterflied Lobster Tails
  • 1/2 pound + 1 tablespoon unsalted butter, softened
  • 1 tablespoon minced garlic
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • Salt and freshly ground pepper to taste

Instructions

  1. In a small saute pan, melt 1 tablespoon of butter, and add minced garlic.
  2. Cook until soft and fragrant, but don't over cook.
  3. Just cook for about 20 seconds or so, or until browned a bit.
  4. Transfer garlic to a small mixing bowl.
  5. Add softened butter to mixing bowl with sauteed garlic, then add salt, pepper, thyme and rosemary.
  6. Mix thougholy to combine.
  7. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. This Recipe will make about 16 butter servings, but we will only be using about 2 tablespoons of it MELTED for this recipe.
  8. You can reserve the remaining 14 tablespoons for later use.)
  9. Season lobster tails that have been butterflied by the seafood department, or butcher, or you can butterfly your own, by cutting down the backside of the lobster tail, without slicing all the way through.
  10. Then just spread lobster tail open a bit.
  11. Baste the butterflied lobster tails with 1 tablespoon of the melted compound butter, and then season with salt and pepper. Grill lobster flesh side down for about 5 minutes, then flip, and grill for another 5-6 minutes.
  12. Transfer to a plate, and drizzle them with the remaining tablespoon of compound butter.
  13. Top with a squeeze of fresh lemon juice. Serve immediately.
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