Grilled and Butter-Basted Lobster Tails
Lobster is expensive, and buying the tails alone is more expensive than buying the whole lobster. But this dish is great for a celebratory meal!
Serves: 2Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 2½ lbs. lobster tails
- 2 Tbsp. chives, minced
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 garlic cloves, minced
- ¼ cup water
- 2 Tbsp. chopped parsley
- Place the lobster tail on the cutting board with the shell-side down. Cut through the belly shell from the top, through the meat, and through the back shell. Don’t cut through the fin portion of the tail. Gently pull the sections of meat away from the shell. Rinse the tails in cold water.
- Combine the chives and 1 tablespoon of olive oil in a small bowl. Rub the mixture over the meat and shell.
- Place a grill pan over high heat. Once it’s heated through, brush the surface of the pan with the remaining olive oil. Place the lobster shell-side down on the grill pan. Cover and cook for 1 minute. Turn the lobster and cook on the other side for 1 minute, covered. The lobster should still be pink in the middle. Remove it from the pan.
- Lower the heat to medium and add the butter. Once the butter has melted, add the garlic and water and rotate back and forth to combine. Bring to a simmer.
- Hold the skillet at an angle so the sauce pools to one side. Place the lobster back in the pan on the side farthest away from the flame. Use a long-handled spoon to scoop butter and pour it over the lobster. Baste with the pan at an angle for 5 minutes or until the lobster is cooked through. Sprinkle with parsley, pour the remaining sauce over the lobster, and serve.