Grilled Lobster Tails with Cilantro-Mint Butter and Grilled Corn

By cserumga

Makes 2 servings, 550 calories per serving

Ingredients

• 6 Tbsp unsalted butter, softened
• 2 Tsbp chopped fresh cilantro
• 1 Tbsp chopped fresh mint
• 1/2 tap each kosher salt and black pepper
• Minced zest of 1/2 a lime
• 2 lobster tails, thawed if frozen (6-8 oz each)
• 1 lime, halved
• 2 ears fresh sweet corn, shucked

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.

For the butter, combine butter, cilantro, mint, 1/2 tap salt, 1/2 tap pepper, and zest in a bowl; reserve half for the Grilled Corn.

For the lobster, split tails in half lengthwise, discard vein if present, and gently loosen flesh from shell (but don't remove it). Pat tails dry; season flesh with salt and pepper.

Grill corn, turning often, until slightly charred, about 10 minutes.

Grill tails, covered, flesh side down, until slightly charred, about 3 minutes. Flip tails over; grill covered, until cooked through and shells turn red, about 4 minutes more. Grill lime halves, cut side down, until charred, about 4 minutes.

Spread butter on corn and flesh side of tails while still warm. Serve immediately with grilled limes.