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Barbecued Lobster Tails Recipe
Source: The Barbecue Cookbook
Serves 6
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| RECIPE METHOD
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Thaw lobster tails in refrigerator for 12-18 hours. Cut each side of soft shell underneath tails with kitchen scissors and remove. Make 2-3 shallow incisions into lobster meat on each tail. Run a skewer through the length of each tail to keep them flat. Melt butter in a small pan and mix with lemon juice, parsley and salt and pepper to taste. Brush some of the butter mixture onto lobster meat.
| Place lobster tails, shell down, on barbecue grill and cook until shells turn red - about 5 minutes. Brush meat again with butter mixture, turn and grill for further 5-8 minutes on meat side until flesh turns white. Turn meat side up, brush once more with butter and sprinkle lightly with paprika. Cook for further 1-2 minutes, remove skewers and place on a warm platter. Spoon on any remaining butter mixture, garnish with lemon wedges and parsley and serve with salad.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
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| Nutrition Facts |
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Serves 6
Facts per Serving
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| Calories: |
362 |
Fat, Total: |
17g |
Carbohydrates, Total: |
4g |
| Cholesterol: |
205mg |
Sodium: |
865mg |
Protein: |
47g |
| Fiber: |
0g |
% Cal. from Fat: |
42% |
% Cal. from Carbs: |
4% |
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