Lobster Tail with Chived Butter

By á-164884

Yields: 4 servings

Ingredients

• 4 5-ounce fresh or frozen rock lobster tailsOn Sale
• 1/3 cup butter
• 2 tablespoons snipped fresh chives
• 1 teaspoon finely shredded lemon peel
• Lemon wedges (optional)

Preparation

Step 1

Thaw lobster, if frozen.
Rinse lobster; pat dry with paper towels.
Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
For sauce, in a small saucepan melt butter.
Remove from heat.
Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
(I grill most of my food in the oven) Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges.