Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe

Name: Grilled Lobster Tails with Lemon-Red Fresno Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups freshly squeezed lemon juice; 1 teaspoon clover honey; 2 sticks unsalted butter, softened; 2 teaspoons finely grated lemon zest; 3 red Fresno chiles, grilled, seeded and finely diced; Kosher salt and freshly grounded black pepper; Kosher salt; 8 jumbo Maine lobster tails (8 to 10 ounces each); Canola oil, for brushing; Freshly ground black pepper; Fresh cilantro leaves, for garnish; Lemon zest, for garnish

Servings: persons

1 1/2 cups freshly squeezed lemon juice
1 teaspoon clover honey
2 sticks unsalted butter, softened
2 teaspoons finely grated lemon zest
3 red Fresno chiles, grilled, seeded and finely diced
Kosher salt and freshly grounded black pepper
Kosher salt
8 jumbo Maine lobster tails (8 to 10 ounces each)
Canola oil, for brushing
Freshly ground black pepper
Fresh cilantro leaves, for garnish
Lemon zest, for garnish

1
For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat.
2
Cook until reduced to 1/4 cup.
3
Stir in the honey.
4
Let cool.
5
Add the butter and zest to the reduced lemon juice and mix until smooth.
6
Fold in the chiles and season with salt and pepper.
7
The butter will keep in the refrigerator, covered, for up to 1 week.
8
For the grilled lobster tails: Bring a large pot of salted water to a boil.
9
Add the lobster tails and boil for 4 minutes.
10
Remove and drain well.
11
Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
12
Heat a charcoal grill to medium-high heat.
13
Brush the lobster flesh with oil and sprinkle with salt and pepper.
14
Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes.
15
Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
16
Remove from the grill to a platter, flesh-side up.
17
Top with a little more butter, some cilantro leaves and lemon zest.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups freshly squeezed lemon juice, 1 teaspoon clover honey, 2 sticks unsalted butter, softened, 2 teaspoons finely grated lemon zest, and more.

Yes, Grilled Lobster Tails with Lemon-Red Fresno Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lobster Tails with Lemon-Red Fresno Butter

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