GRILLING LOBSTER TAILS

Ingredients

  • 2 lobster tails, thawed if frozen (6-8-oz. each)
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup dry breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon sage
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne, to taste
  • 1 tablespoon freshly grated parmesan cheese



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    Hold each lobster tail shell side down and cut away the ribbed membrane as close to the shell as possible with kitchen shears. Next, remove lobster meat in one piece from each shell, rinse and pat dry. Sprinkle each with lemon juice and set aside.

    After that, in a small saucepan, melt some butter with minced garlic over low heat. Remove the saucepan from heat. In a plastic bag, combine bread crumbs, herbs, garlic powder, cayenne and some Parmesan cheese. Roll the lobster meat well in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat.

    Return the lobster meat to their shells. Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for about 10 minutes. Cover and grill another 5 to 10 min until they are just cooked through.

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