Lobster Tails with Chive Butter

Lobster Tails with Chive Butter

5

"Is there anything lovelier than a lobster tail cradled in its coral-colored shell and served with melted butter? Here's proof-positive that the best things in life really are the simplest."
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Ingredients

22 m servings
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Original recipe yields 4 servings

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Directions

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  1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through centers of hard top shells and meat, cutting to, but not through, bottoms of shells. Press shell halves of tails apart with your fingers.
  2. For sauce, in a small saucepan melt butter. Remove from heat. Stir in chives and lemon peel. Remove 2 tablespoons of the sauce; set the remaining sauce aside.
  3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat to medium. Brush lobster meat with some of the 2 tablespoons sauce. Place lobster, meat sides down, on the grill rack directly over heat. Cover and grill for 6 minutes. Turn lobster. Brush with the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8 minutes more or until lobster meat is opaque.
  4. Heat the reserved sauce, stirring occasionally. Transfer the sauce to small bowls for dipping and serve with lobster. If desired, serve with lemon wedges. Makes 4 servings.
  5. To grill lobster on a charcoal grill, prepare as above except cook tails directly over medium coals for 6 minutes. Turn; brush with remaining sauce and cook 6 to 8 minutes more or until lobster meat is opaque.
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Footnotes

  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Reviews

5

My 13 year old son wanted lobster tails for his first teenage birthday dinner. I chose this recipe and we all couldn't believe how fantastic the lobsters turned out using this recipe. My husba...

This is without a doupt very easy to prepare, and delicious will do it again and again.

Great recipe - my first time cooking lobster. Used the gas grill and served the lobster with white and wild rice and roasted broccoli and carrots.

My husband and I have used this recipe for 2 years now, on Valentines day. We love it. But if you dont follow the recipe, then they dry out and get chewy. SO dont cook them to long.

Nothing really special here, but an O.K. change of pace from the standard drawn butter.