Directions:because that the lemon-red Fresno butter: put the lemon juice in a tiny saucepan and also bring come a cook over high heat. Cook until lessened to 1/4 cup. Row in the honey. Permit cool. Add the butter and zest come the lessened lemon juice and also mix until smooth. Wrinkles in the chiles and season v salt and also pepper. The butter will store in the refrigerator, covered, for up to 1 week. Because that the grilled lobster tails: bring a big pot of salted water come a boil. Include the lobster tails and also boil because that 4 minutes. Remove and drain well. Split each lobster tail lengthwise down the underside through a heavy knife, taking care not to reduced through the earlier shell, so the the lobster is tho in one piece yet the within is exposed. Warm a charcoal grill to medium-high heat. Brush the lobster flesh with oil and sprinkle with salt and also pepper. Ar the tails flesh-side under on the grill and also grill until slightly charred, about 3 minutes. Upper and lower reversal over, brush v a generous amount of lemon-red Fresno butter, and also continue grilling until just cooked through, 2 to 3 minutes, brushing v butter throughout. Eliminate from the grill to a platter, flesh-side up. Top with a little an ext butter, some cilantro leaves and also lemon zest. Kitchen-Friendly check out
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|Amount per 1 Serving|
|Calories||263.47 Kcal (1103 kJ)|
|Calories indigenous fat||209.13 Kcal|
|% daily Value*|
|Amount per 100 g|
|Calories||205.57 Kcal (861 kJ)|
|Calories native fat||163.18 Kcal|
|% everyday Value*|
* Percent day-to-day Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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