Grilled Lobster Tails with Sriracha Butter

I don’t really have anything nice to say about this one, it was NOT good.

Grilled Lobster Tails with Sriracha Butter

Ingredients:

2 8-oz. lobster tails
4 T. Land O Lakes® Butter with Olive Oil (just eyeball about 1/4 of the tub)
2 T. sriracha (I like Trader Joe’s brand)
chopped fresh chives
fresh lemon wedges

Directions:

Rinse tails lightly and pat dry with paper towels. Butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat with a kitchen shears. With your fingers, press shell halves of tails apart. If you see a dark line running down the center of the meat, that is the digestive tract (it may already be completely removed or only partially removed). To fully remove it, simply grasp it with a paper towel, pull it out and discard. Insert a metal skewer down the lobster tail so the tail stays straight and doesn’t curl up on the grill.

In a small bowl, stir butter and sriracha until well combined.

Heat grill to medium-high, about 475°. Spread about 1 tablespoon of prepared sriracha butter over the meat of each lobster tail. Place tails on the grill, meat side down on the grates, for about 4 to 5 minutes. The lobster shell should turn bright orange in color. Flip tails over and spoon another teaspoon of sriracha butter onto the meat of each tail. Grill for an additional 3 to 4 minutes, or just until lobster meat is opaque. Do not overcook or the lobster meat will be dry. Remove tails from grill and let sit for a couple minutes before serving. Sprinkle with fresh chives. Serve with fresh lemon wedges for squeezing over the tails and additional reserved sriracha butter.

~ by accordingtoleanne on September 20, 2015.

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