Grilled Lobster Tails with Lemon Chive Butter
6 each - 7oz. Nicaraguan or North Atlantic Lobster Tails, Split length wise
2 Tsp Extra Virgin Olive Oil
8 oz Lemon Chive Butter
12 10” Bamboo Skewers – Pre-Soaked in water for 3 hours
Maldon or fine quality Sea Salt
Fresh Cracked Black Pepper
Lemon Chive Butter
2 Sticks Unsalted Butter, softened
1 Bunch Chives, Fresh, Chopped
3 TSP Lemon Zest, freshly grated
Pinch Crushed Red Chili Flakes
Pinch of sea Salt
Add all ingredients to softened butter and mix evenly. Reserve at room temperature if used immediately or chill in parchment paper logs in fridge until needed.
Heat Gas Grill to 400 degrees. Grill grate should clean and be very hot.
Pass skewer lengthwise thru one side of the split tail with the bamboo skewer. Repeat for all 12 halves. Reserve.
Rub each tail on meat side with small amount of Olive Oil.
Season with black pepper and sea salt to taste
Place on hot grill for 5-6 minutes on the meat side. Be careful to not burn skewer.
Turn and cook on shell side until red, about 3-4 minutes. A bit of flame from the grill should be expected here.
Cook until lobster begins to turn opaque or slightly white.
When cooked through, remove from heat and arrange on platter including skewers
“Butter” the Lobster tails with Chive butter on flesh side of the tail and finish with a few sea salt grains for flavor