Firing Up the Grill in the Pre-Season
Howdy Boys and Girls. Sorry for the break in posting, but GYGO was experiencing some technical issues but we’re back on track now.
We start out this week with a rare post from our Cate……
This past New Years’ Eve, we wanted to make a feast that included lobster. We were lucky enough that the weather was fairly mild, and sent the guys outside to work the grill. Lobster is one of those things that, luckily, is very easy to make, which is a good thing, because the last thing you want to screw up is something as expensive as that.
As you can see from the recipe below, it could not be simpler. It produced lobster that was sweet and tender, full of subtle, but flavorful buttery goodness, which is a perfect combination, if you ask me. Now that the weather is starting to slightly resemble Springtime, this one is definitely coming back on our grill soon.
Grilled Lobster with Spicy-Garlic Shallot Butter
Print PDF of recipe here.
1/2 cup butter — (1 stick) room temperature
1/4 cup olive oil
2 large shallots — quartered
4 large garlic cloves — halved
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
3 10-ounce uncooked lobster tails — thawed if frozen, cut lengthwise in half
Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer lobster to plates. Serve with warm seasoned butter.
