Mohamed Shili This easy and delicious Grilled Lobster Tails with Lemon-Red Fresno Butter recipe is perfect for a quick, flavorful meal. The lobster is juicy and tender, complemented by a zesty, creamy butter sauce with a spicy kick. With simple ingredients, it’s a dish you can easily recreate, making it ideal for any special occasion or weeknight dinner.
Ingredients Needed:
Lemon-Red Fresno Butter:
- 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 ground black pepper
Grilled Lobster Tails:
- 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
How To Make Grilled Lobster Tails with Lemon-Red Fresno Butter Recipe?
- Boil the Lemon Juice: Bring 360 ml of lemon juice to a boil until it reduces to 60 ml. Stir in 5 g of honey and let cool.
- Mix the Butter: Add 226 g of softened butter and 2 teaspoons of lemon zest to the reduced lemon juice. Stir until smooth.
- Add the Chiles: Fold in 3 diced Fresno chiles and season with salt and pepper. Store in the fridge for up to 1 week.
- Boil the Lobster Tails: Boil 8 lobster tails in salted water for 4 minutes, then drain.
- Prepare the Tails: Split each lobster tail lengthwise down the underside, without cutting through the shell.
- Grill the Lobster: Heat the grill to medium-high. Brush the lobster with canola oil, season with salt and pepper, and grill flesh-side down for 3 minutes.
- Add Butter and Flip: Flip the lobster tails, brush with the lemon-red Fresno butter, and grill for another 2-3 minutes, basting with butter.
- Serve: Remove from the grill, top with more butter, cilantro leaves, and lemon zest before serving.
Recipe Tips:
- Choose Fresh Lobster Tails: Fresh lobster tails will give you the best flavor and texture. Make sure they are firm and have a clean ocean scent.
- Grill Over Medium-High Heat: Don’t overcrowd the grill. Grill the lobster tails on medium-high heat for a nice char and even cooking.
- Avoid Overcooking: Lobster cooks quickly, so keep an eye on it. Overcooking makes it tough and rubbery.
- Use Fresh Cilantro: Fresh cilantro adds a burst of flavor and color. Don’t skip this step for a fresh touch.
- Brush with Butter Often: Baste the lobster tails with the lemon-red Fresno butter while grilling to keep them juicy and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the leftover lobster tails to cool to room temperature, then store them in an airtight container in the fridge for up to 2 days.
- Reheat: Heat the lobster tails on the grill over medium heat for 2-3 minutes, basting with butter to keep them moist.
Nutrition Facts:
- Calories: 464 kcal
- Total Fat: 30 g
- Saturated Fat: 18 g
- Cholesterol: 145 mg
- Sodium: 480 mg
- Potassium: 370 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 43 g
Try More Bobby Flay Recipes:
- Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
- Grilled Rib-Eye Steak with Brown Butter and Blue Cheese
- Grilled Filet with Blue Cheese Butter
- Grilled Skirt Steak with Green and Smokey Red Chimichurri
Grilled Lobster Tails with Lemon-Red Fresno Butter
Description
This easy and delicious Grilled Lobster Tails with Lemon-Red Fresno Butter recipe is perfect for a quick, flavorful meal. The lobster is juicy and tender, complemented by a zesty, creamy butter sauce with a spicy kick. With simple ingredients, it’s a dish you can easily recreate, making it ideal for any special occasion or weeknight dinner.
Ingredients
Lemon-Red Fresno Butter:
Grilled Lobster Tails:
Instructions
- Boil the Lemon Juice: Bring 360 ml of lemon juice to a boil until it reduces to 60 ml. Stir in 5 g of honey and let cool.
- Mix the Butter: Add 226 g of softened butter and 2 teaspoons of lemon zest to the reduced lemon juice. Stir until smooth.
- Add the Chiles: Fold in 3 diced Fresno chiles and season with salt and pepper. Store in the fridge for up to 1 week.
- Boil the Lobster Tails: Boil 8 lobster tails in salted water for 4 minutes, then drain.
- Prepare the Tails: Split each lobster tail lengthwise down the underside, without cutting through the shell.
- Grill the Lobster: Heat the grill to medium-high. Brush the lobster with canola oil, season with salt and pepper, and grill flesh-side down for 3 minutes.
- Add Butter and Flip: Flip the lobster tails, brush with the lemon-red Fresno butter, and grill for another 2-3 minutes, basting with butter.
- Serve: Remove from the grill, top with more butter, cilantro leaves, and lemon zest before serving.
Notes
- Choose Fresh Lobster Tails: Fresh lobster tails will give you the best flavor and texture. Make sure they are firm and have a clean ocean scent.
- Grill Over Medium-High Heat: Don’t overcrowd the grill. Grill the lobster tails on medium-high heat for a nice char and even cooking.
- Avoid Overcooking: Lobster cooks quickly, so keep an eye on it. Overcooking makes it tough and rubbery.
- Use Fresh Cilantro: Fresh cilantro adds a burst of flavor and color. Don’t skip this step for a fresh touch.
- Brush with Butter Often: Baste the lobster tails with the lemon-red Fresno butter while grilling to keep them juicy and flavorful.
Grilled Lobster Tails with Lemon-Red Fresno Butter