Valentine’s Day is a time of pinks and reds, roses and chocolates, romantic getaways, and making up for the all the football festivities of these last couple of months. The Valentine’s Day Grilling Series is here to raise your game by preparing a loving, amorous meal on your grill rather than dining out. The series continues with Herbed Lobster Tails on the Grill, featuring succulent and smooth texture matched with rich herbal aromatics perfect for a romantic night.
Begin by using a food processor to combine the herbs, olive oil, white wine, lemon juice, honey, and seasonings into a thick paste. Prepare the lobster tails by dividing them lengthwise and rinsing with cold water. Prepare a grill for medium heat and place tails on the grill, shell side down. Generously spoon the lemon-herb mixture onto the flesh portion of each lobster tail, and grill for 8 to 12 minutes until done. The dreamy aroma will fill your home and set the mood for a delightful evening with your date and the Valentine’s Day Grilling Series.
Herbed Lobster Tails on the Grill Ingredients
- 4 large lobster tail, cut in half lengthwise
- 1/4 cup/60 mL olive oil
- juice of 1 lemon
- 1/4 cup/60 mL fresh oregano leaves
- 4-5 large basil leaves
- 2 large sage leaves
- 2 cloves garlic, minced
- 1 tablespoon/15 mL fresh thyme
- 1 tablespoon/15 mL white wine
- 1 teaspoon/5 mL honey
- 1 teaspoon/5 mL salt
- 1/2 teaspoon/2.5 mL chili powder
- 1/2 teaspoon/2.5 mL red pepper flakes
- 1/2 teaspoon/2.5 mL black pepper
Herbed Lobster Tails on the Grill Directions
- To prepare herb topping, place herbs, olive oil, wine, lemon juice, honey, and seasonings in a food processor and pulse until well combined. Taste mixture and add more honey if too acidic.
- Prepare the grill for medium heat.
- Using kitchen shears, cut lobster tails in half lengthwise and rinse with cold water. Pat dry. Place lobster tails shell side down onto the grill.
- Carefully, spoon herb mixture onto flesh portion. Be generous with the mixture. Cover grill and cook lobster for 8 to 12 minutes. Shells should turn a bright pink and flesh should be opaque all the way through the center. Once, cooked, removed from heat and serve.
Taken from TheSpruceEats.com
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