Planked Lobster Tails Smothered in Tarragon Butter

Recipe

Planked Lobster Tails Smothered in Tarragon Butter

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Recipe Data

4
Servings
15min
Prep
27min
Total

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Description

For an easy seafood dinner, buy lobster tails from Hy-Vee and halve them with a knife. Toss on the grill just a few minutes per side to cook perfectly. 

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4(6 to 8 oz each) lobster tails, halved lengthwise
1 tbsp.Hy-Vee Select olive oil
½ tsp.Hy-Vee kosher sea salt
1cedar grilling plank
2lemons, halved
Tarragon Butter, see recipe

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    Directions

    1. Brush lobster tail halves with olive oil and season with salt; let stand at room temperature for 10 minutes.
    2. Grease the rack of a charcoal or gas grill.
    3. Prepare a charcoal or gas grill for direct cooking over medium-high heat on one side and low heat on the other. Place plank directly over medium-high heat and warm for 2 to 3 minutes, turning occasionally, until wood is lightly toasted on both sides. Move plank to the low heat side.
    4. Grill lobster tail halves cut side down on a well-greased grate until grill marks form, about 3 minutes. Turn lobster tail halves over onto plank and cook, lid closed, until the meat is white and firm, about 8 more minutes. Brush cut side of lemon halves with oil and grill over direct medium heat, cut side down, for 1 minute or until marks form. Cut lemon halves into quarters.
    5. Serve lobster tail halves with lemon and Tarragon Butter.
    6. TARRAGON BUTTER: In a small bowl, combine 1/2 cup softened Hy-Vee butter with 1 tablespoon finely chopped tarragon leaves, 1 tablespoon parsley, 1 teaspoon lemon zest, and 1 teaspoon finely minced shallot or chives.

    Nutrition facts

    Servings

    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 215mg
    • Sodium: 640mg
    • Total Carbohydrates: 8g
    • Protein: 45g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 30%
    0%
    Iron 15%
    0%
    Calcium 15%

    Recipe Source:

    Hy-Vee Seasons Summer 2016.