Grilled Lobster Tail with Curried Butter
Grilled Lobster Tail with Curried Butter
8 tablespoons (1 stick) of unsalted butter at room temperature
1 teaspoon of curry powder (15ml)
½ teaspoon of dried thyme (2ml)
½ teaspoon of cayenne powder (2ml)
½ teaspoon of cumin (2ml)
½ teaspoon of ground cardamom (2ml)
¼ teaspoon of salt (1ml)
6 lobster tails (6-8oz each), previously frozen, thawed and cleaned
The juice of 3 limes
In a large bowl mix all of the spices with the softened butter.
Thaw the lobster tails. Rinse then and pat dry. Turn the lobsters upside down with the shell on the counter, and using kitchen shears cut along the inner shell to expose the meat.
Pull the shell open to about an inch wide.
Squeeze about ½ tablespoon (7.5ml) of lime juice on each tail. Spread a tablespoon of the curry butter over each tail.
Preheat the grill to 325°F/160°C or medium low heat
Place the lobster tails shell side down on the grill and cook for approximately 10 minutes or until the meat is opaque.
Yield: 6 servings
8 tablespoons (1 stick) of unsalted butter at room temperature
1 teaspoon of curry powder (15ml)
½ teaspoon of dried thyme (2ml)
½ teaspoon of cayenne powder (2ml)
½ teaspoon of cumin (2ml)
½ teaspoon of ground cardamom (2ml)
¼ teaspoon of salt (1ml)
6 lobster tails (6-8oz each), previously frozen, thawed and cleaned
The juice of 3 limes
In a large bowl mix all of the spices with the softened butter.
Thaw the lobster tails. Rinse then and pat dry. Turn the lobsters upside down with the shell on the counter, and using kitchen shears cut along the inner shell to expose the meat.
Pull the shell open to about an inch wide.
Squeeze about ½ tablespoon (7.5ml) of lime juice on each tail. Spread a tablespoon of the curry butter over each tail.
Preheat the grill to 325°F/160°C or medium low heat
Place the lobster tails shell side down on the grill and cook for approximately 10 minutes or until the meat is opaque.
Yield: 6 servings
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