Grilled Lobster Tails with White Lemon Butter Sauce
- Grilled Lobster
| Grilled Lobster Tails with White Lemon Butter Sauce | Print |
Recipe By: Alice Morrow
Ingredients
- 2 (3/4 lb.) fresh or frozen lobster tails
- White Wine Lemon Butter Sauce
- Sea Salt, Red/Black Pepper, Garlic Powder
Instructions
- There are two ways you can cut lobster tails before cooking. One, use a pair of kitchen shears or sharp knife and make a slit down the back side of lobster but not all the way through. The second one, is to cut all the way through the lobster so that you have two halves. Either way is fine.
- I am using step one. So after partially cutting thru the backside of the lobster, season with salt, pepper and garlic powder.
- Preheat grill to 350-400. Spray grill with PAM.
- Baste the cut side of lobster and place on grill, meat side down (if using outdoor grill, close top) and cook for 5 minutes.
- Before turning, baste again and sort of mash down the tail. You can grill 5 minutes on this side. Cook until meat is pink and firm. Baste as much as you can.
- Serve with the sauce on the side for additional dipping or make your own drawn butter.
Notes
*****If you are so lucky to have leftover lobster meat, there is a multitude of things you can do from pasta salads, lobster rolls, lobster bisque, etc.
| Grilled Lobster Tails with White Lemon Butter Sauce | Print |
Recipe type: White Wine Lemon Butter Sauce
Recipe By: Alice Morrow
Ingredients
- 1 stick butter
- 3 chopped shallots or one small onion
- 3 T. minced garlic
- 1 c. lemon juice
- 1 bottle of Wishbone Italian dressing or any brand you like
- 1 c. of white wine or leftover white wine that is not suitable for drinking anymore
- ½ c. Lea and Perrins
- 2 T. Tobasco
Instructions
- Melt butter.
- Saute shallots or onions.
- Add garlic.
- Add rest of ingredients.
- Let simmer for 5 minutes.
- Store leftovers in refrigerator.
Notes
*****I use this when basting steaks, chicken or fish.
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