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Grilled Lobster Tails with Chili Lime Butter
2 6-8 ounce Caribbean lobster tails, thawed if frozen
Vegetable oil, for oiling grill
Chili Lime Butter:
½ stick unsalted butter
1 lime, zested
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
5-6 dashes hot sauce, such as Cholula or Tapatio
2-3 tbsp. tarragon, gently torn
1 lime, cut into wedges
In a small saucepan on low heat combine the butter, zest ofthe lime, salt, pepper, chili powder and hot sauce. Cook until butter is meltedand flavors have combined, about 1-3 minutes. Set aside but keep warm.
Next, cut through the lobster tails using kitchen scissorsor a large knife. Starting on the under side (belly) of the lobster cut lengthwise completely through the shell and meat splitting the tail in half. Rinseunder water and set aside.
Preheat the grill to high heat (400°).Clean and oil the grates.
Place the 2 lobster halves, 4 pieces, meat side down on thegrill. Grill for 4-5 minutes on the first side. Flip, baste with the buttermixture and grill for 4-5 minutes more.
Remove from heat, drizzle with more of the butter, sprinklewith tarragon and serve with lime wedges.