I had a fabulous weekend! I was up at the cabin with Steve and it was so nice to be able to spend some time away with just the two of us. Yes, there was some work to be done to get the place ready for winter, but there was still plenty of time to relax and enjoy each other's company. Friday night we had a lovely dinner out at one of our favorite restaurants "up north", but Saturday night we decided we were going to stay in and cook.
Saturday was a beautiful day, it was bright and sunny and in the low 60s. A perfect fall day. A perfect evening for grilling. Since it was just the two of us, we decided it would be fun to splurge a little. So I went to a great local fish shop and bought a beautiful lobster tail. We had grilled a lobster tail once before, this past summer, and it was fantastic, so I was very excited to try this again!
The method I use for doing this is to butterfly the tail, brush it with garlic butter and put it directly on the grill. We have a charcoal grill and the charcoal gives the lobster incredible flavor, a nice smokiness. I'm sure it would also taste great on a gas grill, but charcoal would be my first choice.
Grilled Lobster Tail
- several cloves of garlic
- 1 stick of butter
- 1 large lobster tail (about 12 to 14 ounces)
- lemon for serving
Prepare charcoal or preheat gas grill to 350 to 400 degrees.
With a the back of a large knife, crush the cloves of garlic and and remove the peel.
Put garlic and butter in a small saucepan. Melt butter over low heat and continue cooking over low heat to allow the garlic to infuse the butter. This takes about 10 minutes, but keep the butter over low heat until the lobster is done so that it's nice and warm.
Meanwhile, prepare your lobster for the grill. Take the largest, sharpest knife you have. Then put the lobster on the cutting board with the flat side of the shell facing upwards. Take the knife and position it in the center of the shell lengthwise and be prepared to use some muscle.
Push down on the shell with the knife until it cracks, it may take a couple of tries to get all of the shell cracked. Make sure you don't go all the way through the bottom shell. Once the shell is cracked, take the knife and carefully cut through the meat and with your hands pull on the shell, like you're trying to open a book. Once it lays open like a book, you've achieved a butterflied lobster.
Brush the lobster with some of the garlic butter.
Place the lobster on the grill, shell side down for 4 minutes. After 4 minutes, it should be starting to firm up.
Turn lobster over and grill for 4 more minutes.
Remove from grill and cut the shell the rest of the way through for 2 servings. Serve with lemon wedges and the rest of the garlic butter for dipping.
Next time you want to have a special meal, try this, it is luscious goodness!! Hopefully, you can have a sunset like we had as well!
Shared at This Chick Cooks on 10/4/11
Shared at The Lady Behind the Curtain on 10/5/11
Shared at Miz Helen's Country Cottage on 10/6/11
Shared at It's a Keeper on 10/6/11