Cheesy Grilled Lobster Tails
Source of Recipe
Aunt Saunny
4 medium fresh or frozen rock lobster tails (5 oz. each)
3 tbsp. butter or margarine
3 - 4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups soft bread crumbs (2 slices)
3/4 cup shredded creamy havarti cheese
2 tsp. snipped fresh basil or 1/2 tsp. dried, crushed
2 tbsp. butter or margarine, melted
Lobster: Thaw lobster tails, if frozen. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, bottom shells. Using fingers, spread meat apart slightly. Stuffing:
In a medium skillet melt 3 tbsp. butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in breadcrumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails. Grill: In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 - 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tbsp. melted butter. Makes 4 servings. Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 - 6" from heat for 10 - 11 minutes, or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 - 2 minutes more or until stuffing is light brown and heated through.
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