Americans love grilling, which became popular after World War II. Grilling lobster tails is an easy way to bring luxury dining home. Lobster is considered a delicacy but that hasn’t always been the case. In the 18th century, lobster was viewed as food for the poor. Eating lobster became popular across all classes in the mid-1800s when lobster “smacks”—boats with open holding wells—allowed lobster to be shipped live to markets. Railroads also brought this exotic meat to inland Americans. Grilling lobster is the perfect summer recipe.
Recipe Servings: 6
Prep Time
15 minutes
+ 20 minutes resting
+ 20 minutes resting
Cook Time
10 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Using kitchen scissors, cut top of lobster shells lengthwise down center, leaving tail fin intact.
- Loosen meat from shell, keeping fin end attached. Lift meat and lay over shell.
- With knife cut a ½-inch deep slit down center of meat.
- Combine olive oil, chives, salt, and pepper in small bowl.
- Spoon oil mixture over lobster meat then cover and refrigerate 20 minutes.
- Place lobster tails, meat side up, on grill rack.
- Grill covered over medium heat for 10–12 minutes or until meat is opaque.
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