Grilled Lobster Tails With Lemon Red Fresno Butter Recipes

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GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER



Grilled Lobster Tails with Lemon-Red Fresno Butter image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups freshly squeezed lemon juice
1 teaspoon clover honey
2 sticks unsalted butter, softened
2 teaspoons finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Kosher salt and freshly grounded black pepper
Kosher salt
8 jumbo Maine lobster tails (8 to 10 ounces each)
Canola oil, for brushing
Freshly ground black pepper
Fresh cilantro leaves, for garnish
Lemon zest, for garnish

Steps:

  • For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
  • Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
  • For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
  • Heat a charcoal grill to medium-high heat.
  • Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
  • Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER RECIPE - (4.6/5)



Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe - (4.6/5) image

Provided by á-29965

Number Of Ingredients 12

1 1/2 cups freshly squeezed lemon juice
1 teaspoon clover honey
2 sticks unsalted butter, softened
2 teaspoons finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Kosher salt and freshly grounded black pepper
Kosher salt
8 jumbo Maine lobster tails (8 to 10 ounces each)
Canola oil, for brushing
Freshly ground black pepper
Fresh cilantro leaves, for garnish
Lemon zest, for garnish

Steps:

  • Directions For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week. For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Heat a charcoal grill to medium-high heat. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

BOBBY FLAY'S GRILLED LOBSTER W/ LEMON-RED FRESNO BUTTER



Bobby Flay's Grilled Lobster W/ Lemon-Red Fresno Butter image

Great tasting summer dinner, I usually have lots of left over butter and use that as a marinade for grilled chicken later on in the week.

Provided by escripps

Categories     Lobster

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh lemon juice
1 teaspoon honey (clover)
1 cup unsalted butter, softened
2 teaspoons lemon zest
3 red fresno chiles, grilled, seeded and finely diced
kosher salt
ground black pepper
8 lobster tails
canola oil, for brushing
fresh cilantro leaves, for garnish
lemon zest (to garnish)

Steps:

  • For the lemon red Fresno butter; Put the lemon juice in a small saucepan and bring to a boil over high heat. cook until reduced to .25 cup. Stir in the honey. Let cool.
  • Add the butter and zest to the reduced lemon juice and mix until smooth. Fold the chiles and season with salt and pepper. The butter will keep in the refrigereator, covered, for up to 1 week.
  • For the grilled obster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Reemove and drain well. Split each lobster tail lenghwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
  • Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side downon the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes , brushing with butter throughout.
  • Remove from teh grill to platter, flesh-side up. Top with a littel more butter, some cilantro leaves and lemon zest.

Nutrition Facts : Calories 223.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 5.2, Carbohydrate 5.5, Fiber 0.5, Sugar 2.8, Protein 0.7

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