Lobster always seems like such a decadent meal that it's easy to be intimidated. But when I came across this recipe in one of my favorite magazines, I knew I needed to get over my fears and go for it. After all, I had an anniversary coming up and work schedules were getting in the way of a nice dinner out. To celebrate our eighth anniversary with a dinner date at home, I surprised my husband with lovely grilled lobster tails and corn on the cob. It was a light meal full of warm-weather flavors (perfect for April, which is when we ate this meal) and special enough for a celebration! The next time you need to impress your special someone, try this. It's not as hard as you'd think and you'll definitely get the same wow factor you'd see at a quality seafood restaurant! Enjoy!
For the butter:
For the butter:
6 tablespoons unsalted butter, softened
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 1/2 a lime
For the lobster:
2 lobster tails, split
1 lime, halved
Preheat grill to medium-high. Brush grates with oil.
For the butter, combine butter, herbs, salt and pepper, and zest in a bowl. Giving them a whirl in a mini food processor works just as well and only takes a few seconds!
For the lobster, split the tails in half lengthwise, discarding the vein if present. Gently loosen the flesh from the shell without removing it completely. Pat the tails dry and season the meat with salt and pepper.
Grill tails, covered, flesh side down, until slightly charred, about 3 minutes. Flip tails and 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 1/4 of the butter on each of the warm lobster tails and serve with grilled limes.
Serve with grilled corn-on-the-cob, using remaining herbed butter on the corn.
Recipe adapted from Cuisine at Home, August 2015.