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Grilling lobster tails is quick and easy thanks to this easy method from Chef Jason Hill. Many people are intimidated by ...
how to cook lobster, but grilled lobster tails are an impressive and simple way to go.
Tags:Grilled Lobster Tails Recipe,chef jason hill,chef tips,cheftips,cheftipsonline,grilled lobster,lobster,lobster tails,seafood
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Jason Hill: Grilling lobster tails is one of my favorite ways to prepare a lobster. And today I’m going to show you a great easy way to grill your lobster tails.
Hi, I’m Chef Jason Hill, first we’re going put these lobster’s tails on the grill, partially cook them and then we’re going to bring back in and put them in a wonderful savory herb butter base. This is what you need for you to get started - a grill or a barbecue. I have two eight ounces lobster tails and need about two tablespoons of chive oil or just regular extra virgin olive oil and a small bunch of fresh parsley. And finally, about half a stick of butter, some garlic shallot puree about a teaspoon or two cloves of garlic and a couple cups of water. First we need to cut into the lobster to get to the meat. We can rinse it in the marinade. To do this, I would lay the lobster tail on its back and I go to the tip of the tail, take my chef knife and I push down and through into the meat and then put part f -- I crack through the back of the shell. Okay, now gently remove the meat from the shell. Just going to pour the pot like this. To cook them rinse them in some cold water while you need and with had dry. Alright now I’m just going drizzle a little bit of chive oil over the meat and we are going to cover this and refrigerator marinade for about 30 minutes.
Okay, we are not going to cook these very long, we’re just going to give a nice little quick seal on them, so I’m going to weigh them down just like that and try and expose the meat if you can, as best as you can, cover this for about a minute. Okay, after about a minute we’re going to turn this on the backside. Here we go. And then we’ll whisk for about another minute. Okay, the lobster still peak, we’re going to pull this off and finish it off on the stove. Before I have the lobster back in the pan, I made preheat on medium and then add some butter in the garlic shallot puree. Got about a teaspoon right here.
After the butter is pretty much completely melted, pour about a quarter cup of water and get that sizzle around, little bit more and now we’re going to add a lobster and we going to keep it up the top of the pan. It’s a little bit of tricky, but it’s well melted here. You can see that butters over the flame. This is really hot and we are just going to start sprinkle this over lobster. And this is going to cook it. And keep in the lobsters up and away from the direct heat. In this hot buttery garlic sauce is what cooking this. Kept the couple of minutes working on this when you can see it is starting to get done, it is not as pink as this one. I’m gonna go and follow chop parsley at this point. And some of the what’s cooked --water little more water and work on this scale here for a little bit. It’s been about five minutes total and they are done. You will touch that you can feel bounce back, you’re ready to go.
Today I’m serving these awesome lobster tails with garlic mash potatoes and fresh grilled corn on the cup. A nice healthy portion of the mash potatoes here. Lets rest our lobsters right on top of that. And a spoon of sauce - they are always good to you. Now feel your corn. Summer time is such a great time to do some outdoor grilling, I can’t think a better recipe then this grill butter basted lobster. Thanks for tubing in.