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Gastronaut Bob Blumer's Lobster Tails

Grilled Lobster Tails with Citrus-Infused Butter

Gastronaut Bob Blumer
Paired with Lloyd Cellars 2019 Carneros Chardonnay
Prep Time 20 mins
Course Main Course
Cuisine American
Servings 4 People

Equipment

  • Grill

Ingredients
  

  • 4 lobster tails
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper To taste
  • 3 ounces best-available butter about 1/3 of a cup
  • 1 clove garlic minced
  • ΒΌ cup cilantro minced
  • 1 red jalapeno chili stemmed, seeded and minced
  • zest of 1 lime + 1 tablespoon juice
  • zest of 1 lemon + 1 tablespoon juice
  • zest of 1 orange

Instructions
 

  • Using a heavy sharp knife, cut the lobster tails in half. Place your knife on the end where the flesh is exposed and cut down through to the tail. Alternatively, you can butterfly the tail by cutting through the top shell and the flesh, but not through the bottom shell.
  • Brush all of the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, cilantro, jalapeno, citrus zest and juice. Stir for 1 minute, then remove from heat and reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • If you have halved the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 2 more minutes, or until tails are cooked throughout.
  • If you have butterflied the tails, place cut side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter. Cook for 4 more minutes, or until tails are cooked throughout.
  • Serve immediately with remaining butter.

Notes

Fresh and frozen lobster tails can be sourced year-round at Kolikof.com
Keyword Chardonnay, Lloyd Cellars