Grilled Lobster Tails with Smoked Paprika Butter

Lobster tails simply may be the foremost classic show-someone-special-you-love-’em meal of all time, and once they’re grilled with flavor-packed smoke-cured paprika butter, these tails guarantee you’ll kiss the cook.

Grilled Lobster Tails with Smoked Paprika Butter

Whole lobsters may be unwieldy to arrange, and honestly a bit discouraging to eat. The ill-famed “screaming” as they're going into the boiling water. The cracking of all those leggy elements and people alternative within elements that ar higher left unseen. The total issue doesn’t sound very romantic, does it?

But there’s a way easier thanks to get your lobster fill, merely choose the tail!
Lobster tails ar normally cooked, however preparation them on the grill is one in all the best ways in which to arrange and most flavorous to eat luxury dinners to be had, and ar prepared in mere quarter-hour.

Grilled Lobster Tails with Smoked Paprika Butter

These tails ar step-down the center then the meat is gently tugged on prime of their shell for that fancy-schmancy, butterflied look.

The key to flavor for these tails is two-fold.
First, spiced-up butter drapes the lobster meat because it cooks on the grill. Garlic, parsley, a touch} of juice associate degreed a generous amount of smoke-cured paprika add an earthy essence that compliments the sweet lobster meat in barely the most effective means.

Second, preparation on the grill adds one more layer of smoky flavor that subtly flavors from the surface in.

Grilled Lobster Tails with Smoked Paprika Butter

  • 2 lobster tails
  • 4 tablespoons butter at room temperature
  • 2 cloves garlic minced or pressed
  • Juice of 1 small lemon
  • 1 tablespoon fresh minced parsley
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

  1. Oil the grill grates of your grill with paper towels lightly coated with grapeseed or canola oil. Preheat one side of the grill on high and one side on low for 10-15 minutes.
  2. Rinse the lobster tails and pat dry. Starting at the fleshy end, cut the top of the shell down the middle, stopping at the tail. Use a sharp knife to score a line down the center of the lobster meat, about 1/4 inch deep. Gently pull the lobster meat out of the shell but leave the part that connects with the tail intact and tuck the shell under the meat, so it rests on top of the shell.
  3. In a small bowl, mix the butter, garlic, lemon juice, parsley, smoked paprika and kosher salt together until smooth.
  4. Spread some of the butter on each of the tops of the lobster tails. Place on the hot grill, cover and cook for 10 minutes then baste with a little more butter. Cook for another 5 minutes or until the lobster tails are opaque and slightly firm to the touch. If the tails look milky rather than fully opaque or white, cook another few minutes, checking frequently.
  5. Melt the rest of the butter and serve alongside the lobster tails for dipping.

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