Lobsters can easily be cooked over charcoal on a grill to create a tender and flavorsome main to an outdoor meal. This recipe also includes the instructions to make a Béarnaise sauce which is a perfect accompaniment.
A rub is added prior to grilling but it is important to remember that lobster is a delicate and subtle flavor so the use of a light hand is suggested so as to complement not overpower the lobster meat.
In making the Béarnaise sauce an immersion blender is used for convenience, however, this can also be made the traditional way by hand and the use of a whisk.
Grilled Lobster Recipe
Ingredients
Grilled Lobster
- 14 oz lobster tails (two)
- 2 tablespoons butter melted
Béarnaise Sauce
- 3 egg yolks
- 2 tablespoons lemon juice
- 2 tablespoons finely chopped shallots
- 1 tablespoon finely chopped tarragon leaves
- 1 stick butter melted
- 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub or to taste
To Serve
- 1 sprig Italian parsley chopped
Equipment
- grill
- 3 chunks of smoking wood
Directions
Grilled Lobster
- Preheat the grill to 375 degrees F (190 degrees C). Clean and oil your grill grates. Add in some of your favorite wood chunks before starting the grill.
Béarnaise Sauce
- Taste the Béarnaise sauce and season to taste with salt, pepper, and/ or rub. Add more lemon juice or fresh chopped tarragon if desired.
To Serve
- Rest the grilled lobster after cooking for a few minutes. Optional: Use a butter knife to pry loose the meat then slice it into large pieces. Toss with any leftover melted butter and season to taste. Assemble it back into the lobster.
- Drizzle the Béarnaise sauce all over the lobster half-shell. Garnish with chopped tarragon or Italian parsley.
Nutritional Information
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