Tangerine Lobster Tails

1. 1

   In a small saucepan over very low heat, melt the butter.

2. 2

   After the butter has melted, skim off the foam.

3. 3

   Add the tangerine zest, juice, and salt.

4. 4

   Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.

5. 5

   Using kitchen shears split each tail in half lengthwise.

6. 6

   If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.

7. 7

   Lightly brush the exposed meat with the butter in the cup.

8. 8

   Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).

9. 9

   Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.

10. 10

    Remove from the grill and serve warm with the reserved butter on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.