Tangerine Lobster Tails

poniedziałek, 27 stycznia 2014

Tangerine Lobster Tails

Time: 26 mins


  • 1 cup unsalted butter
  • 2 tangerines, juice of
  • 2 tangerines, zest of
  • 1/2 teaspoon kosher salt
  • 4 lobster tails, 6 to 8 ounces each


  • 1 In a small saucepan over very low heat, melt the butter.
  • 2 After the butter has melted, skim off the foam.
  • 3 Add the tangerine zest, juice, and salt.
  • 4 Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
  • 5 Using kitchen shears split each tail in half lengthwise.
  • 6 If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
  • 7 Lightly brush the exposed meat with the butter in the cup.
  • 8 Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
  • 9 Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
  • 10 Remove from the grill and serve warm with the reserved butter on the side.

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