The Best Grilled Lobster Tail Recipe - Vodka, Garlic, Butter | LobstahBox
September 27, 2016

The Best Grilled Lobster Tail Recipe – Vodka, Garlic, Butter

As summer officially came to an end this week and with the momentous occasion of National Lobster Day, we had to close out the summer with a BANG. What better way to celebrate than to grill lobsters. We all know how great lobsters taste by itself, but grilling adds a whole new dimension of flavor on top of its already sweet and succulent profile! In this recipe, lobster is grilled (on a charcoal grill) then poached in a vodka melted garlic butter. You can never go wrong with butter, garlic and vodka! The vodka infuses well with the crustacean and rounds out the flavor of the sea. What resulted was a perfect marriage of irresistible flavors and not enough lobster tails. As the grilled lobsters slowly disappeared, one-by-one on the dinner table spread, the aroma of the flavors remained in the room and many happy stomachs closed out another wonderful New England summer. We will surely be making this recipe, over and over, again.


Ingredients:
1 stick salted butter
4-5 cloves of garlic
1 teaspoon chopped parsley
Dash of rosemary
1/2 cup of vodka
2 live lobsters

Yields: 2-4 servings
Time: 20 minutes



Directions:
STEP 1 – Preheat grill to direct heat high (450-550 degrees).

STEP 2 – Prepare vodka garlic butter. Mince garlic cloves and chop the parsley. In a small pan, melt butter on medium-high heat. When butter is melted, add in the minced garlic and dash of rosemary. Allow the garlic to open up and simmer for a minute until fragrant. Add in the vodka and parsley and allow the alcohol to cook off for a few minutes and flavors to infuse. Turn off heat and pour mixture into a small bowl and set aside.

STEP 3 – To split lobster tails, use a cleaver or sharp knife and split lobster lengthwise starting at the head to tail. Break off or cut claws from the body. Scoop out and discard any traces of the yellow-green tomalley.

STEP 4 – Starting with the lobster claws, place them directly on the hottest part of the grill and cook for 3 minutes. At 3 minutes, flip the claws and add the split lobster tails on the grill, shell-side down. Cook for 3 minutes. Flip lobster over and using a spoon or basting brush, spread the garlic butter generously over the tails. Continue grilling for another 5-6 minutes, until lobster meat is tender (shells will also be red; tails will curl).

STEP 5 – Remove lobster tails from grill. Serve and eat!

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