LOBSTER TAILS with HERB GARLIC BUTTER
Makes 4 servings
I used to own a fresh fish market on the Jersey shore. The question customers asked the most was “How do you cook it?” Most seafood is quick and easy to prepare, and these grilled lobster tails are no exception. Simple yet elegant, lobster tails are the type of indulgence that doesn’t need much added to it. In this case, however, quickly charring the lobster meat over hot coals before brushing with the addictive herb garlic butter elevates this dish to five-star status.
HERB GARLIC BUTTER
½ cup (112 g/1 stick) unsalted butter, at room temperature
1 tbsp (4 g) finely chopped fresh parsley
1 tbsp (4 g) finely chopped tarragon leaves
1 tbsp (3 g) finely chopped fresh chives
2 tbsp (20 g) minced garlic
½ tsp kosher salt
1 tsp lemon zest
1 tsp fresh lemon juice
4 (5- to 6-oz [140- to 170-g]) lobster tails
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Prepare the herb garlic butter: In a medium-sized bowl, combine the butter, parsley, tarragon, chives, garlic, salt, lemon zest and lemon juice. Using a spoon or silicone spatula, place the butter mixture on a piece of plastic wrap and roll it into the shape of a log. Twist the ends to seal, then refrigerate for 1 hour, or until ready to use.
Set up the EGG for 450°F (230°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 450°F (230°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 50 percent open. Make minor adjustments as necessary.
Prepare the lobster tails: Using kitchen shears, cut the top of the lobster shell from the meaty portion of the tail. Using a knife, cut the lobster tail in half lengthwise through the meat down the center. Brush the lobster meat with the olive oil and season with salt and pepper. Once the EGG comes up to temperature, place the lobster tails, cut side down, on the grid and cook until the lobster meat is lightly charred, 2 to 3 minutes. Flip the tails, close the lid and continue to cook until they reach an internal temperature of 140°F (60°C), about 5 minutes. Transfer the tails to a disposable aluminum half pan and top each tail with 1½ teaspoons (7 g) of the herb garlic butter. Place the pan on the grill and close the lid to melt the butter, 1 to 2 minutes. Arrange the tails on a platter and brush them with melted butter from the pan. Serve immediately.