Monday, May 20, 2013

Grilled Lobster Tails with Meyer Lemon Vinaigrette

I served this with my Mushroom and Asparagus Risotto for Mother's Day and paired it with Chateau de L'Aulée, Touraine Brut Intense, NV.

4 lobster tails, split lengthwise in half
Zest and juice of 1 Meyer lemon
1 clove garlic, minced
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter, melted

Preheat grill on medium heat. Whisk zest, juice, garlic, olive oil, and butter together in a small bowl. Season to taste with salt and pepper. Brush some of the vinaigrette onto the skin side of the lobster tails. Place the tails skin side down on the grill. Grill for 3-4 minutes and flip lobster tails so that the shell side is down. Baste lobster tails with vinaigrette. Grill for 3-4 more minutes until lobster is opaque. Baste one more time with the vinaigrette and serve. Drizzle any extra vinaigrette over the lobster tails.

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