Grilled Lobster Tails with Herb Butter and zukiny raisin pasta

Layla Linegar


favorite of mine:)

★★★★★ 1 vote
5 Min
10 Min


1 clove
garlic, minced
freshly ground black pepper
1 Tbsp
chopped chives
1 Tbsp
chopped tarragon leave
1 stick
salted butter, room temperature
olive oil
dash hot sauce
lobster tails
2 large
shredet cold zukiny
4 Tbsp
4 Tbsp
cold sour cream


1Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a spatula, blend thoroughly. Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil.
Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4-5 minutes, until the lobster meat is an opaque white color.
Remove lobster tails from the grill and serve with more herb butter. Plase on the plate shredet zukiny with raisin and sourcreem :)

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Other Tag: Quick & Easy