Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Lobster tails are delicious and attractive when cooked on the grill. Their shells turn a bright orange and are lightly charred after several minutes over a hot fire, while their flesh cooks to an opaque whiteness. A clean, refreshing citrus-flavored butter, which can be made a day ahead and reheated, is perfect for drizzling over the lobster meat.
Ingredients[]
- Vegetable oil for oiling grill rack
- 4 ⅓- to ½-pound lobster tails
- Salt
- Freshly ground black pepper
- Warm Citrus Butter
- 1 bunch watercress for garnish
- Orange wedges for garnish
Directions[]
- Oil a grill rack and arrange 4 to 5 inches from heat source.
- Prepare grill for a hot fire (high temperature).
- Lay the lobster tails, shell-side down, on a work surface, and with a sharp pair of kitchen scissors or shears, cut off the transparent shells covering the tail meat.
- Start cutting along one side of the shell and continue around the tail fin section and up the other side.
- Salt and pepper the exposed lobster meat lightly and brush with some of the Warm Citrus Butter.
- When grill is ready, place lobster tails, shell-side down, over the hot fire.
- Cook 10 minutes, or until the shells become bright orange.
- Turn and cook 5 to 10 minutes more or until flesh is opaque.
- Total cooking time will depend on the size of the lobster tails and the intensity of the heat.
- Watch carefully so you do not overcook lobsters and end up with dry, tough meat.
- Remove to a platter and arrange tails flesh-side up.
- Garnish platter with several clusters of watercress and orange wedges, if desired.
- Pour Warm Citrus Butter into 4 small bowls.
- Serve each lobster tail with a bowl of butter for drizzling or for dipping.
YIELD: SERVES 4