On Father’s Day this year, Mr. Wonderful and I ended up strangely alone in the afternoon for lunch. We had dinner plans with the kids but for lunch, nada.
He had celebrated the day before by golfing with his kids so that particular Sunday, we went to church and then came home for a lunch for two.
I wanted to make him something special, on account of the fact that he is an awesome father so when I saw a sale at our local Sprouts store the day before, I purchased four lobster tails.
When it came time to grill them, I decided to try grilling them for a change. Oh my heavenly loveliness but these were good!
Everything tastes better grilled, in my humble culinary opinion so I thought I would show you how we grilled them. It was simple. Check it out!
First off, snip down the center of each lobster belly shell and then make a shallow snip through the lobster meat , (not quite half way).
You can do this with a knife but it is way quicker with scissors. Each of my lobsters were somewhere in the vicinity of 5-7 ounces. (Most were closer to seven.)
Now take some room temperature butter and mix it up with a bevy of chopped fresh herbs. You can also do this very quickly in a food processor or Bullet type blender like I did.
I use a stick (or ½ cup) of salted butter and added in about a tablespoon of chives, a teaspoon each of thyme and rosemary, one small garlic cloves and sprinkle of black pepper. If you are a fan of melted butter on lobster, you might want to double this to have some for dipping later. In fact, I highly recommend this!
If you don’t want to dirty a food processor, just finely chop the herbs and garlic and mix them in with a spoon or spatula.
Toss them on a medium-high grill with the belly side down.
Now you want to grill these about five minutes on this side without flipping them but you also need to watch and make sure the shells turn a bright orangey-red color.
After five minutes, flip them with the cut side up and spoon a generous tablespoon of your herbed butter right over the cut and into it.
The butter will melt down into the lobster and become something wonderful and special.
Remove them to a platter, brush them with more of the leftover herbed butter and garnish with melted butter and lemon wedges.
And immediately devour them.
Yes, we each ate two. And we didn’t feel guilty at all.
After all, it was Father’s Day right?
- 4 lobster tails (5-7 oz.)
- ½ c. Butter, room temperature
- 1 T. Fresh Chives, chopped
- 1 t. Fresh Thyme, chopped
- 1 t. Fresh rosemary, chopped
- 1 garlic clove, chopped finely
- Mash and mix butter with herbs.
- Preheat grill to medium hot.
- Snip down the shell on the belly side of each lobster right down to where the tail starts.
- Make a shallow slit through the belly meat as well.
- Grill belly side down to begin, then after five minutes, flip over.
- Use a spoon or spatula to spread a generous tablespoon of herb butter down cut pushing into lobster meat and grill an additional five minutes or until shell is orange-red and meat is an opaque white color.
- Serve with more herbed melted butter.
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