Wednesday, July 18, 2007

Lobster Tails with Chive Butter

I haven't tried this yet, but how could it be bad. Debbie pulled this off MSN Lifestyle.

4 servings

4 5-ounce fresh or frozen rock lobster tails
1/2 cup butter
2 tbls snipped fresh chives
1 tsp finely shredded lemon peel
4 small lemon wedges

Thaw lobster, if frozen. Rince lobster; pat dry. Butterfly tails by using kitchen shears or a sharp knife to cut lengthwise through the centers of hard top shells and meat, cutting to, but not through, bottoms of shell.

Melt butter, remove from heat and add chives & lemon peel. Remove 2 tbls of sauce.

Lightly grease the rack of a gas grill & preheat grill. Reduce heat to medium. Brush lobster with some sauce. Place meat side down on grill; cover and grill for 6 minutes. Turn & brush with the rest of the 2 tbls of sauce. Cover & grill for 6-8 minutes more.

Heat reserved sauce. Transfer to bowls for dipping & serve with lobster & lemon wedges.

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