Valentine’s Day is here and although your Valentine is worth all the money in the world, nothing can break the wallet like a romantic lobster dinner for two. Treat your special someone to a private amorous evening at home with your grill and Valentine’s Day Grilled Lobster Tails. Rich and succulent, these lobster tails are served with a fantastic compound butter that complements the innate buttery texture of the lobster. With this recipe, this lobster will be a brilliant display of appreciation and love and allow for more gifts for your special someone.
Begin with the freshest lobster you can find by working with a local fish market. Lobster tails are quite simple to grill with the scariest part being cutting the shell and preparing them for grilling. The compound butter is a seasoned mixture of butter, parsley, lemon juice, shallots, chives, garlic, red chili pepper flakes, and salt that is rolled into a log and placed in the refrigerator until needed. Grill the lobster tails over direct high heat with the meat side down for about five minutes, then flip and add one medallion of the compound butter. After a few minutes, remove from the grill, add another medallion of butter, and serve. Super simple and lovely, this dish is sure to start the night right. So fire up the grill, grab the chocolates and flowers, and show your Valentine how much you love them.
Valentine’s Day Grilled Lobster Tails Ingredients
- 2 10 ounce Lobster Tails, legs removed (We love Lobster Anywhere)
- 1/2 tablespoon kosher salt
- 1/2 tablespoon coarse black pepper
- 1 stick unsalted butter, room temperature
- 2 tablespoons chopped parsley
- 2 tablespoons freshly squeezed lemon juice, 1/2 a lemon
- 1 tablespoon diced shallots
- 1 tablespoon diced chives
- 1 clove garlic, minced
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon kosher salt
Valentine’s Day Grilled Lobster Tails Directions
- In a large mixing bowl, combine all ingredients and stir with a fork. Place a towel under the bowl to avoid it slipping while mixing.
- Pull out a sheet of plastic wrap and place the butter onto the plastic wrap. Slowly form into a log about 1 1/2 inches wide. Cover the log with the plastic wrap tightly and twist the edges. Place into the refrigerator to harden until ready to use.
- When ready to grill the lobster tails, cut 4 teaspoon size medallions. Store any excess compound butter in the fridge for later use (great on grilled steak and pork!)
How To Grill Lobster Tails
- Prepare the grill for direct cooking targeting 500 degrees Fahrenheit on the grill.
- Place the lobster tails on a cutting board with the hard shell facing up. Using a chef knife or kitchen shears, gently cut the shell starting about 1/2 inch from the tail and working your way to the side that is open with the meat. Take care not to cut all the way through the other side.
- Gently open the shell, exposing the meat using two hands. You will hear some cracking. Remove any shell that may break from the meat.
- Season the flesh of the tails with the salt and pepper.
- Place the lobster tails over direct heat, meat side down for approximately 5 minutes or until it gently pulls away from the grill without sticking.
- After flipping, add about a 1 heaping teaspoon medallion of the compound butter over the meat. Grill for an additional 3 – 4 minutes over direct heat. The butter will slowly melt. When the internal temperature of the lobster meat reaches 135 degrees F it is done.
- After removing from the grill, place another teaspoon medallion of butter on the meat and then serve warm with your favorite sides.
Taken from vindulge.com https://www.vindulge.com/grilled-lobster-tails/