Lobster Tails 4 Each
Olive Oil For Basting
Salt And Pepper To Taste
For Compound Butter:
Unsalted Butter, softened 3/4 Lbs (3 Sticks)
Olive Oil 1 Tbsp
Creole Seasoning Blend 2 Tbsp
Garlic Paste 4 Cloves
Lemon Zest 1 Each
Fresh Chopped Parsley 2 Tbsp
Coarse Salt 2 Tsp
1)Blend the olive oil, Creole seasoning blend, garlic paste, lemon zest, and parsley, and allow this mixture to stand at room temperature for 5 - 10 minutes. While waiting, blend the salt into the butter in a large mixing bowl.
2)Add the olive oil mixture to the softened butter and blend thoroughly to incorporate.
3)Divide this paste in half. Reserve one half for spreading over the lobster tails. Scoop the other half onto parchment paper or plastic wrap and form it into 2" round logs.
4)Twist the ends of the paper or plastic and chill the logs for 1 - 2 hour, until solid.
5)Unwrap the butter logs and slice off as needed, for topping lobster tails when they come off of the grill.
1)Place each tail, shell side up, on a cutting board. Using a sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
2)Sprinkle salt and fresh cracked black pepper, to taste, over the exposed flesh of each of your lobster tail halves and baste generously with olive oil.
3)Place each tail half directly on the cooking grids, of a grill pre-heated for medium high direct heat (425 - 450), flesh side down and close the hood. Grill this way for about a minute and a half, then turn each half forty five degrees(to crosshatch), close the hood and grill for another minute and a half.
4)Remove the tails to a pan and spread each one liberally with the reserved paste from the compound butter.
5)Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 4 to 5 minutes, until the tail meat is opaque and firm to the touch.
6)Remove the tails, top with slices of compound butter, and ENJOY!