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Lobster Recipes
Lobster
Tails
Lobster Tails with
Chive Butter
| • 4 5-ounce
fresh or frozen rock lobster tails |
| • 1/3 cup butter |
| • 2
tablespoons snipped fresh chives |
| • 1
teaspoon finely shredded lemon peel |
| • Lemon wedges
(optional) |
| 1. Rinse
lobster; pat dry with paper towels.
Butterfly tails by using kitchen
shears or a sharp knife to cut
lengthwise through centers of hard top
shells and meat, cutting to, but not
through, bottoms of shells. Press
shell halves of tails apart with your
fingers. |
| 2. For
sauce, in a small saucepan melt
butter. Remove from heat. Stir in
chives and lemon peel. Remove 2
tablespoons of the sauce; set the
remaining sauce aside. |
| 3. Lightly
grease the rack of a gas grill.
Preheat grill. Reduce heat to medium.
Brush lobster meat with some of the 2
tablespoons sauce. Place lobster, meat
sides down, on the grill rack directly
over heat. Cover and grill for 6
minutes. Turn lobster. Brush with the
rest of the 2 tablespoons sauce. Cover
and grill for 6 to 8 minutes more or
until lobster meat is opaque. |
| 4. Heat the
reserved sauce, stirring occasionally.
Transfer the sauce to small bowls for
dipping and serve with lobster. If
desired, serve with lemon wedges.
Makes 4 servings. |
| To grill
lobster on a charcoal grill,
prepare as above except cook tails
directly over medium coals for 6
minutes. Turn; brush with remaining
sauce and cook 6 to 8 minutes more or
until lobster meat is opaque. |
| Nutritional
Information |
Nutritional facts
per serving
calories: 214, total fat:
17g, saturated fat: 10g, cholesterol:
118mg, sodium: 395mg, carbohydrate:
1g, fiber: 0g, protein: 15g, vitamin
A: 17%, vitamin C: 3%, calcium:
4%, iron: 1% |
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com