Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter
You have some whole lobster and have invited friends over. Someone suggested grilling those spiny delights but you have no idea how. With this simple but tasty recipe they will think you are a grilling god(ess).
Preparation Time: 30 mins Servings: 4
Ingredients:
4 spiny lobsters (dead)
10 oz butter
2 cups vine ripened tomatoes, diced
1 tbsp olive oil
2 tbsp red wine vinegar
4 large leaves fresh basil
1 shallot
1 clove garlic, minced
salt
fresh cracked pepper
Remove the tail. Scrape any grit out of the head and chop the shell of the head in a food processor. Warm the butter in a small sauce pan with the lobster shell and cook on very low heat until the shells turn red. Strain through a china cap (sauce strainer) and chill.
Combine the tomatoes, olive oil, red wine vinegar, basil, garlic, shallot, salt and pepper for the tomato relish and chill. Bring 4 quarts of well salted water to boil in a stock pot and boil the tails for 6 minutes.
Remove the tails from the pot and, with kitchen shears, cut down the center underbelly of the tail. With a paring or utility knife, slice into the tail meat, expose the vein on top of the tail/meat and scrape it out. Salt and pepper the tails and brush them with butter.
Grill on both sides until tail is fully cooked, about 5 minutes on each side, brushing the open side with butter.
Top tails with tomato relish and butter. Lobster butter may be formed into a roll and sliced or scooped with a melon baller. The butter is also good brushed on bruschetta to be grilled and served with the lobster tails.
Tags: Grilled Seafood, Lobster RecipeRelated posts
Tags: Grilled Seafood, Lobster Recipe
