Grilled Lobster Tail

The 30°+ temperature these days is tough on migraine sufferers like me. I love hot summer days but when I have a migraine, I am forced to stay indoors as much as possible. Today, I had to leave work at noon to sleep off a bad headache. It was time for dinner when I woke up ravenous. By this time, it was a lot cooler outside and there was even a light breeze in the backyard. For a simple, quick dinner, I fired up the Weber and grilled a couple of lobster tails, shrimps and steak. Good thing I had taken them out of the freezer last night to thaw.

If you’ve always been having your lobster with butter, you’ve got to try this sauce! It only takes about 10 min to prepare. I promise it will transform your lobster experience!

In a small sauce pan, combine all these ingredients and mix well:
1 stick salted or unsalted butter, softened
1 egg
1 tbsp. finely chopped scallion or onion
1 tbsp. finely chopped garlic
1/4 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 or 2 tbsp. lemon juice
2 tbsp. white wine (optional)
a pinch of salt, if using unsalted butter

Cook over low heat while stirring with a whisk or wooden spoon, until sauce has a nice, thick consistency. It should only take a few minutes until the sauce thickens. Sauce is good for 3-4 lobster tails.

With a sharp knife, cut the tail lengthwise, making sure you cut through the shell.

Gently separate the meat from the shell, leaving them connected to the tail end.

Drizzle with olive oil.

Grill the lobster on medium high heat, about 5 min on each side, depending on the size of the tail. Make sure you don’t overcook it. Keep in mind, the inside will continue to cook after you take them off the grill.

I always have herbs handy. I just bought potted Thai basil and chives. These pots will go in my planter tonight. They’re great with any grilled food. You can also use cilantro, parsley, green onions, or thyme.

Drizzle with sauce, garnish and serve immediately. If you’re serving these at a backyard BBQ, don’t cook the lobster ahead of time. Lobster is best served as soon as it’s cooked. The sauce is also great with any seafood and steak.