A few weeks ago, the local grocery-store-that-shall-not-be-named (I’m mad at them and will not be shopping there in the future, but that’s due to an unrelated incident!) had 4-oz. lobster tails on a two-for-one special, so we snapped up two little tails and squirreled them away in the freezer for a sunny day. Well, last Saturday, being one of the very few Saturdays that John gets off from work every year, seemed like the perfect day for a luxury lunch! It also seemed like a great morning for fishing, so we plopped the tails in a ziptop bag and then immersed them in a bowl of cold water on the counter (with a plate on top to keep them underwater) so they could thaw while we fished!
Lobster is one of my favorite seafoods, and I think I actually prefer to make it at home versus getting it at a restaurant; partly because it’s so much more affordable to make it at home, but also because it’s so easy to make! No eternal fussy peeling like shrimp, no prying things open like with clams; the only easier seafood to make is probably mussels, but even those you have to clean, which can be a bit tedious. With a lobster (or lobster tail), all you do is cut it in half and away you go!
So we came back from our fishing trip empty handed (the fishing was great, the catching, not so much!) and fired up the grill. While the charcoal did its thing, I made a quick herb butter sauce by melting a generous tablespoon of butter in a small pan (OK, it was the 1-cup dry measuring cup, but it’s all metal and makes a great basting-sauce pan!). I stirred in a bit of white pepper, some dried thyme, and bit of powdered rosemary for flavor. I’d have loooooved to add a clove of finely minced garlic, but we were out! Who runs out of garlic cloves, I ask you!?!? How does someone let that happen?!
The only other bit of preparation was to cut the tails in half length-wise. You could grill them whole, but I think it’s far easier to tell when they’re done if I can actually see the flesh. To cut the tails in half, take a big chef knife (or similar…something hefty enough to get the job done!). Lay the tails upside down (so you can see all the little “flippers”), carefully line the knife up in the center, lengthwise, and press down till the shell gives way. Be careful the knife does not skitter around–put a good amount of pressure into it, and bear straight down, and you should get right through it. If it gives you any trouble, you can also cut the shell with kitchen shears. Use whatever works best (and keeps all your fingers firmly attached!).
Once the tails are ready, and the grill is ready, and the basting sauce is ready, well, it’s time to get cooking!! Start the tails on the grill flesh-side down (be sure to oil the grill before you start, or brush a little of the basting sauce on the grate; you don’t want them to stick!). Cook them flesh side down for the first 3 minutes or so (longer if your tails are bigger than 4-oz. size).
Then flip them over and let them cook for another minute or two, basting every so often with the butter sauce, just until the flesh is opaque and cooked to your liking.
Aaaaaaaand that’s it! Really! Dribble the remaining sauce over them and serve! Now tell me that is not better than going out to some restaurant and waiting for them to do the same easy-peasy business!
We had the lobster with a simple roasted sweet potato, corn, & black bean salad that was kicking around in the fridge (also easy-peasy: roast 2 sweet potatoes and toss with 2 c. corn kernels, 1/2 small diced onion, 1 can black beans, juice & zest of 1 lime, a pinch of cumin, and a tablespoon of olive oil).
So tasty! And so perfect for a sunny summer Saturday!