Best Lobster Tails With Chive Butter Recipes

GRILLED LOBSTER TAILS WITH HERB BUTTER

Steps:

• Preheat your grill to direct medium-high heat.
• In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
• Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
• Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
• Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

OVEN ROASTED LOBSTER WITH LIME AND CHIVE BUTTER

Steps:

• Preheat oven to 350ºF.
• Make butter: mix butter, chives, lemon zest and parsley together with a paddle attachment or hands and put aside.
• In a large heavy based pan place carrot, celery, onion, and leek in water and bring to a very low simmer, turn off heat.
• Add the lobster and cook for 4 minute.
• Remove the lobster from the water and allow to rest in a warm place for 5 minute.
• Remove the claws from the lobster and using kitchen scissors remove meat from claw and reserve.
• Using a large knife split the lobster in half length ways. Remove meat from the tails and cut into smaller pieces. Rinse lobsters' cavities under running water.
• Place 1 Tbs. of the butter into each lobster shell. Place the lobster meat (tail and claw) on top of the butter and place another Tbs. on top.
• Place in oven and bake for 7-10 minute Serve with sliced lemon.

GRILLED LOBSTER TAILS WITH GARLIC BUTTER

Steps:

• Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
• Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
• Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.