by Guerry Norwood



2 8oz lobster tails
6 tablespoons butter
1 teaspoon fresh cilantro
1 teaspoon fresh basil
1/2 teaspoon Georgia Gold Olive Oil
1 garlic clove
1 lemon

Cooking Instructions:

Prepare Drawn Butter with Fresh Herbs
Melt the butter in a small bowl on low heat. Skim butter fat off top. Mince the garlic and chop up the fresh herbs and add to warm butter. Add one tablespoon of fresh squeezed lemon juice and 1/2 teaspoon of Georgia Gold Olive Oil and stir.
Halve the lobster tail
Lay the lobster tails bottom side up on a cutting board. Using a large knife, cut the tails in half length-wise. Use kitchen scissors to get all the way through the shell if you need to. Using a brush, thoroughly baste the flesh side of the tails with the butter mixture.

Grilling lobster tails
Heat your GrillGrate to 400 degrees Give the lobster tails one last baste, and place them flesh side down on the hot grill. Cook flesh side down for 6 minutes until light grill marks show. Flip the lobster tails to shell side down. Baste with the butter mixture several times during the next 6 minutes until the lobster meat is firm and opaque.
Cool for five minutes and then remove shells. Serve with remaining fresh herb drawn butter.

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