Ingredients:
2 - 4 lobster tails, 8 to 10 oz. ea.
1 cup butter, clarified
1 or 2 cloves garlic, minced
Preparation:
Preheat BBQ grills until hot. Clarify butter by placing in large measuring cup and microwaving until liquid (1 minute or so). Let cool and skim the foam off the top; pour the clear butter into another dish and throw white solids out. Add minced garlic to clarified butter. Reserve half the butter for later.
Cut finlets off bottom of lobster tails. Brush lobster meat with garlic butter and place meat side down on grill for a minute or two. Turn tail over so the shell side is down and drizzle garlic butter on lobster being careful not to spill it on the grill. When the meat is opaque, the lobster is done. Take tails off the grill; remove the shell and serve tail sitting on its' shell.
Be sure not to overcook the lobster as it will become rubbery. I usually remove it from the grill before the center is completely opaque as it continues to cook once removed from the grill. If lobster is not cooked enough, you can always give it a 15 second blast in the microwave to finish it off.
Serve lobster tails on or next to their shells and place a small bowl of reserved garlic butter with it for dipping. I enjoy baked stuffed potatoes and either steamed broccoli or snow peas along with my lobster.
History:
Jason and I were hoop netting lobsters in San Diego Harbor during the 2012 season. As we were setting up our nets, we got BBQ advice from a couple of commercial lobstermen (aka boat owner's and captains) also our friends John Coniff and Brian Kyohara. BBQ'ing lobsters was their favorite method to cook the bugs.
No comments:
Post a Comment