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Tangerine Lobster Tails
Time: 26 mins
Ingredients
- 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
Directions
- 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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