Grilled Lobster Food Network Recipes

Grilled Lobster Tails with Herb Butter Recipe Food …

WebNov 21, 2016 · 4 metal skewers. Preheat your grill to direct medium-high heat. In a small bowl blend butter, chives, tarragon, minced garlic, hot …

1. Preheat your grill to direct medium-high heat.
2. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
3. Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
4. Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.

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Grilled Lobster with Smoky Garlic Mojo Recipe Food …

WebJun 28, 2019 · Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until …

1. For the mojo, add the garlic to the food processor, and run the processor until the garlic is finely minced. Heat a small saucepan over medium-low heat. Add the olive oil. Add the chopped garlic and bring to a gentle simmer. Cook until lightly browned, about 20 minutes.
2. Season the mojo with salt and add the lime juice.Split the chile peppers lengthwise and scrape out and discard the seeds. Chop the peppers and add to the simmering mojo. Continue to cook for a few additional minutes. Remove from heat and cool completely.
3. For the lobster, heat a gas grill on medium-high or light a charcoal grill, and let the fire burn down until the coals are covered in a gray ash.Brush a generous amount of the mojo on the flesh-side of each lobster half and season with salt. Lay the lobster tails flesh-side down on the grill. When the lobster has browned a little and can be easily dislodged from the grill, flip them over and cook shell-side down until the meat is done, about another 2 or 3 minutes.
4. Transfer the tails to a serving platter, shell side down, and sprinkle with finishing salt. Spoon some of the warm mojo on top, then spoon Lazy Salsa Huevona around the lobster; garnish with cilantro leaves. Serve immediately.

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