Grilled Lobster Tails with Basil Butter
4 Tbsp salted butter
1 Tbsp basil finely chopped
Salt and freshly ground pepper to taste
1 rock lobster tail lobsters
1 tsp olive oil
Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a small ramekin, cover with plastic wrap and refrigerate for at least 30 minutes.*Place the lobster tail, shell side down, on a cutting board. Cut the softer undershell straight up the middle with kitchen shears.
Cut into the meat partially to butterfly. Thread a skewer through the meat to keep it flat on the grill. Otherwise, the lobsters curl just like shrimp.
Brush the lobster bodies with the oil and season with salt and pepper to taste. Grill lobster tails directly over medium heat for 10 minutes. Remove the lobsters and slather with the basil butter. Let cool 5 minutes before serving.
I have to confess ... I think I am a lobster snob. After having dropping our own lobster traps in Long Island Sound for a couple of years. Rock lobster tails just didn't cut it. But the technique and basil butter would be great with any type of lobster you like!
*You will have more basil butter than you need for 1 lobster tail. Reserve covered in the refrigerator to put on vegetables or pasta later in the week.