Best Bobby Flays Grilled Lobster W Lemon Red Fresno Butter Recipes

GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER

Steps:

• For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week.
• For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
• Heat a charcoal grill to medium-high heat.
• Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout.
• Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

GRILLED LOBSTER TAILS WITH LEMON-RED FRESNO BUTTER RECIPE - (4.6/5)

Steps:

• Directions For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. Cook until reduced to 1/4 cup. Stir in the honey. Let cool. Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. The butter will keep in the refrigerator, covered, for up to 1 week. For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. Heat a charcoal grill to medium-high heat. Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest.

GRILLED LOBSTER SMOTHERED IN BASIL BUTTER

Steps:

• Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise. Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle. Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side. Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes
• Remove the lobsters and slather with the basil butter.

BOBBY FLAY'S GRILLED LOBSTER W/ LEMON-RED FRESNO BUTTER

Steps:

• For the lemon red Fresno butter; Put the lemon juice in a small saucepan and bring to a boil over high heat. cook until reduced to .25 cup. Stir in the honey. Let cool.
• Add the butter and zest to the reduced lemon juice and mix until smooth. Fold the chiles and season with salt and pepper. The butter will keep in the refrigereator, covered, for up to 1 week.
• For the grilled obster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. Reemove and drain well. Split each lobster tail lenghwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed.
• Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side downon the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes , brushing with butter throughout.
• Remove from teh grill to platter, flesh-side up. Top with a littel more butter, some cilantro leaves and lemon zest.