BUTTERFLIED AND GRILLED LOBSTER TAILS
Steps:
- 1. In a small sauce pan, melt 1/2 of a stick of butter. Add the garlic and shallots and sauté until tender, about 5 minutes. Add remaining butter, parsley, juices, tarragon and salt and pepper. Then heat until butter melts. Set aside, keeping warm and stir occasionally. 2. Next we are going to par-boil the tails. Insert a metal skewer through the length of each tail, between the top part of the shell and the meat, all the way to the end of the tail. Don't pierce through the end of the tail. The skewers will keep the tails from curling up during the par-boiling process. Fill a large pot about half way with water and bring to a boil. Put the lobster tails into the boiling water, turn off the heat and let simmer for 2 minutes exactly. Transfer from the pot to a bowl of iced water until cool enough to handle. Remove skewers, drain and dry. Butterfly them using kitchen shears, cut down the center of the back of the lobster to the base of the tail. Try to cut only the shell and not the meat. Grab both sides of the shell and gently pull the shell away from the meat. The trick here is to pull the shell completely away EXCEPT the part nearest to the end of the tail. Lift the meat from the shell. Grasp the shell underneath and close the gap so the two parts of the shell are connected. Lay the meat on top of the closed shell. Make a small incision with a knife down the center of the lobster meat and remove the vein. Grab the two loose sides of the meat and pull them over each side of the shell. 3. Line the grill with aluminum foil to prevent charring. Preheat grill to high heat. Paint the lobster tails with the butter mixture. Grill meat side down for 2 - 3 minutes. Turn meat side up, paint again with mixture and grill for another minute. Be careful to not overcook the lobster as it will become tough very quickly. Serve immediately with the remaining butter mixture and lemon wedges.
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