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 Lobster Tails with Chive Butter
4 five oz. fresh or frozen rock lobster tails
1/3 cup butter
2 tbsp. snipped fresh chives
1 tsp. finely shredded lemon peel
Lemon wedges (optional)
Thaw lobster, if frozen. Rinse lobster and pat dry with paper towels. Butterfly tails using kitchen shears or a Sea-Sheller to cut lengthwise through the centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
In a small saucepan melt butter for the sauce. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce and set the remaining sauce aside.
Lightly grease the rack of a gas grill. Preheat grill and reduce heat to medium. Brush lobster meat with 1 tablespoon sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster and brush with the rest of the sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
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.
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 four servings.
Broiled Lobster Tails with Garlic-Chili Butter
4 eight-oz. fresh or frozen lobster tails
1 tsp. finely shredded orange peel
1/2 tsp. chili powder
1 clove garlic, minced
1/4 cup butter
Clarified butter (optional)
Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.
In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.
Broil four inches from the heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with clarified butter.
Makes four servings.
Recipes from Better Homes & Gardens at www.bhg.com.
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