Grilled Lobster Tails with Smoked Garlic Butter

Grilled Lobster Tails with Smoked Garlic Butter

Grilled Lobster Tails with Smoked Garlic Butter

Grilled Lobster Tails with Smoked Garlic Butter

Grilled Lobster Tails with Smoked Garlic Butter

Course Appetizer

Ingredients
  

SMOKED GARLIC BUTTER

  • 125 g salted butter, softened
  • 2 garlic cloves, finely chopped
  • 2 tsp smoked Hungarian paprika
  • 2 tsp finely chopped parsley
  • 1/2 tsp cumin
  • 1/2 tsp celery salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cracked black pepper
  • 1/3 tsp liquid smoke (optional)

LOBSTER TAILS

  • 6 lobster tails, 250g each
  • 1/4 cup finely chopped parsley
  • vegetable oil for cooking
  • 12 wooden skewers

Instructions
 

  • Light the Argentinian charcoal in Kalamazoo to prepare for direct grilling.Place Smoked Garlic Butter ingredients into a medium bowl and mix untilwell combined.
  • From the underside of the lobster tails, use kitchen scissors to cut downtowards the tails on either side of the soft belly. Peel back the underside of theshell, and gently remove lobster meat starting from the tail end. Lift the meatso it is resting on top of the shell.
  • Lay lobster tail belly side down and insert skewers either side of the tail. Basteflesh with Garlic Butter and set aside.
  • Preheat coal to medium-high (200°C). Brush the grill with oil, place the lobstertails flesh side down for 1 1/2 – 2 minutes; turn, baste with smoked garlicbutter and cook for a further 5-6 minutes or until just cooked. If you have atemperature probe, cook lobster to an internal core temperature of 55°C.
  • To serve, drizzle with extra butter and parsley.
Keyword Grilled Lobster Tails with Smoked Garlic Butter, winning appliances
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