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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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When our sons were quite young, occasionally, after we put them to bed, my husband and I would have a special late night candlelight dinner. Instead of paying for a babysitter, we would fix something really special and just dine in. It was always more fun then going out;>) This was one of our favorites. Ingredients:
2 lobster tails, thawed if frozen (6-8-oz. each) |
2 teaspoons fresh lemon juice |
3 tablespoons unsalted butter |
2 cloves garlic, minced |
1/2 cup dry breadcrumbs |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon thyme |
1/4 teaspoon marjoram |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1/4 teaspoon rosemary |
1/4 teaspoon sage |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne, to taste |
1 tablespoon freshly grated parmesan cheese |
Directions:
1. Holding each lobster tail shell side down, cut away the ribbed membrane as close to the shell as possible with kitchen shears.
2. Remove lobster meat in one piece from each shell, rinse and pat dry.
3. Sprinkle each with lemon juice and set aside.
4. In a small saucepan, melt butter with the minced garlic over low heat.
5. Remove from heat.
6. In a plastic ziplock bag, combine bread crumbs, herbs, garlic powder, cayenne and Parmesan cheese.
7. Roll the lobster meat in the garlic butter and shake them in the plastic bag with the bread crumb mixture to coat.
8. Return the lobster meat to their shells.
9. Grill the lobster tails, shell sides down, on a rack 4-6 inches over glowing coals with some hickory chips added, turning from side to side but not turning over, for 10 minutes.
10. Cover and grill another 5 to 10 minutes until they are just cooked through.
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