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.
Servings and Ingredients
|4 (6-to-8-oz. each) lobster tails, halved lengthwise|
|1 tbsp. Gustare Vita olive oil|
|½ tsp. Hy-Vee kosher sea salt|
|1 cedar grilling plank|
|2 lemons, halved|
|½ c. Hy-Vee unsalted butter, softened|
|1 tbsp. fresh tarragon leaves, finely chopped|
|1 tbsp. fresh parsley, finely chopped|
|1 tsp. lemon zest|
|1 tsp. shallot, or chives, finely chopped|
Things To Grab
- Silicone pastry brush
- Small bowl
- Charcoal or gas grill
- Brush lobster tail halves with olive oil and season with salt; let stand at room temperature for 10 minutes.
Meanwhile, Make Tarragon Butter: In a small bowl, combine butter with tarragon leaves, parsley, lemon zest, and shallot or chives. Cover and keep chilled until ready to serve.
- Grease the rack of a charcoal or gas grill.
- 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.
- 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.
- Serve lobster tail halves with lemon and Tarragon Butter.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 215mg
- Sodium: 640mg
- Total Carbohydrates: 8g
- Protein: 45g
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