Best Orange Scented Grilled Lobster Tails Recipes

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BEST GRILLED TROPICAL CITRUS LOBSTER TAILS



Best Grilled Tropical Citrus Lobster Tails image

Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so I like to add dishes that will compliment the lobster and it's flavors. This is orange based butter vs lemon based, but equally as good.

Provided by SarasotaCook

Categories     Lobster

Time 20m

Yield 4-6 Lobster Tails, 4-6 serving(s)

Number Of Ingredients 11

4 -6 lobster tails, this sauce will serve up to 6 (depends on the size)
1 cup butter
1/4 cup orange juice
1 teaspoon orange zest
1/2 teaspoon lime zest
1 teaspoon lime juice
1 tablespoon pineapple juice (since I love to serve this dish with pineapple salsa, you will already have some pineapple juice on )
1 teaspoon honey
1 teaspoon shallot, grated
1 tablespoon garlic
1 tablespoon fresh cilantro, very fine chopped (more or less to taste)

Steps:

  • Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
  • Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
  • Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
  • Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!

Nutrition Facts : Calories 425.7, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 406.1, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2, Protein 0.8

GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE



Grilled Lobster with Orange Chipotle Vinaigrette image

Categories     Blender     Backyard BBQ     Orange     Basil     Lobster     Hot Pepper     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 10

eight 1 1/2-pound live lobsters
3/4 teaspoon finely grated fresh orange zest
1 cup fresh orange juice
1/4 cup white-wine vinegar
1 1/2 tablespoons canned chipotle chilies in adobo, or to taste
2 1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
1 cup olive oil
2 tablespoons chopped fresh basil leaves
Garnish: basil sprigs

Steps:

  • Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
  • In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
  • In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
  • When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
  • Prepare grill.
  • Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
  • Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
  • Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.

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