I picked up a couple of 4-oz frozen lobster tails this morning. They’re thawing now. I’ve also mixed up the herb butter according to this recipe. I forgot the chives when I was at the supermarket, and I didn’t want to drive three miles back; so I picked up a jar of refrigerated ‘fresh’ chopped chives at the corner market. I also forgot the fresh tarragon, so I used the dried stuff in my cupboard. I figured mixing the butter would give them time to soften up.
Also on the menu are a couple of petite sirloin steaks, and corn on the cob. I’m a little leery about any beef I don’t buy at the corner market, or on a rare trip to Costco. The little store down the street only sells rib-eyes, and they’re really, really good. But they’re a little too big for tonight. And there’s Pepperidge Farms raspberry turnovers for dessert.
I only hope I don’t over-cook the lobster. Mrs. L.A. said she’s never had a good lobster, so she doesn’t eat them. I’ll bet she’s only had them in restaurants that boiled them. I’m hoping to give her a treat. (I want a treat, too. )
We did something similar to this recently. I had found a live seafood wholesaler who sells to the public, and I decided to get two or three “chicken lobsters” to grill. Chicken lobsters are smallish, weighing 1 to 1.75 pounds each. They’re tender and sweet because of their size.
I looked up a recipe online, and it said to kill the lobsters by quickly steaming them for two minutes, then to halve them nose to tail and rinse out the guts. Then onto the oiled grill, flesh side down for a couple of minutes to put some black stripes on the meat, then turn the halves over and brush the meat liberally with soft butter which has been mixed with sauteed shallots and fresh chopped tarragon. Let 'em cook for about ten or fifteen minutes. Serve with lemon wedges, Sam Adams beer, and lots of paper towels because it’s going to get messy.
I like to grill some ciabatta, too, to mop up all the lobster juice and melted tarragon butter.
Split the tails and steam them for about 5 minutes, then sear them on a hot grill. Trying to grill them through until done almost always makes them tough and stringy.
The lobster was tasty. Mrs. L.A. liked it. Only, it was a bit salty. Which is weird since the only salt was in the butter. Next time I’ll use unsalted butter. Also next time, I’ll cut the bottom shell completely off. It was a little hard getting the meat out with it on.
I cooked lobster tails on the grille for the first time last weekend. They were fantastic! I skipped the pre-steaming, just butterflied them, cut the top shell almost to the tail, opened them up added butter & sauteed garlic. Grilled bottom side down to 140F or so. Served fresh sweet corn with them.
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