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Cheesy Grilled Lobster Tails




Source of Recipe


Pretty Pink Butterfly


List of Ingredients




Cheesy Grilled Lobster Tails


4 medium fresh or frozen rock lobster tails (5 ounces each)
3 tablespoons margarine or butter
3 to 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 (3 ounces)
2 teaspoons sipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter, melted

Recipe




Thaw lobster tails, if frozen.

2Rinse 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, the bottom shells.

Using fingers, spread meat apart slightly.

For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter.

Add green onion and garlic.

Cook for 1 minute; remove skillet from heat.

Stir in bread crumbs.

Stir in cheese and basil; toss to mix.

Spoon stuffing into slits in lobster tails.

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 the drip pan.

Place lobster tails over drip pan, stuffing side up.

Cover and grill for 25 to 30 minutes or until lobster meat is opaque.

Drizzle lobster tails with 2 tablespoons melted margarine or butter.

Makes 4 servings.