Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Using kitchen shears, cut through the top of the lobster shells, down the center, just to the tails. Split the shells. Use thumbs and fingers to spread shells open. Gently loosen lobster meat away from shells, then pull meat away from bottom shells, leaving tail portions attached. Close shells and carefully place row of meat on top.
Move over, regular lobster! We've got a more delicious version: grilled lobster topped with savory bread crumbs.
Servings and Ingredients
|4 (4-oz.) Hy-Vee Seafood lobster tails|
|½ c. Hy-Vee unsalted butter, melted|
|3 tbsp. fresh lemon juice|
|2 tbsp. finely chopped fresh dill, plus additional for garnish|
|2 tsp. Old Bay seasoning|
|2 tsp. bottled minced garlic|
|½ tsp. kosher salt|
|¼ c. Hy-Vee Italian seasoned panko bread crumbs|
Things To Grab
- Charcoal or gas grill
- Kitchen shears
Combine butter, lemon juice, 2 tablespoons dill, Old Bay seasoning, garlic, and salt; set aside 2 tablespoons. Spoon remaining mixture over lobster; chill 20 minutes. Combine panko and reserved 2 tablespoons butter mixture; set aside.
Grill lobster for 6 to 8 minutes or until lobster reaches 140 degrees. Top with panko mixture; grill 2 to 3 minutes more or until lobster reaches 145 degrees. Garnish with additional dill, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 140mg
- Sodium: 810mg
- Total Carbohydrates: 8g
- Protein: 24g
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