Ingredients
- 2 lobster tails
- 5 ounce unsalted butter
- 1 ounce lime
- 1 ounce lemongrass
- 1/2 teaspoon pink peppercorns
- 1/4 teaspoon sea salt
Preparation
Baking Directions:
Medium heat — flat plateMedium heat — open grillIn the KitchenRetaining the shells, gently lift the flesh from the lobster tails and cut into bite-size pieces.
Put the tail meat, melted butter, lime juice, lemongrass, peppercorns and salt in a bowl and tumble.
Pack the meat back into the half-shells and press down firmly.
Place on a plate, cover and refrigerate for one hour.
The butter will set the meat in place.
Reserve any butter and lobster juices that may be left in the bowl.
At the BarbecuePlace half-shells, flesh-side-down, on the flat plate — use your hand to hold the meat in place as you slide it onto the barbecue.
Cook for two minutes.
Very carefully slide a long spatula underneath each cooking half-shell and lift it, turning it flesh-side-up, onto the open grill.
Cook for five minutes and drizzle any reserved butter and lobster juices into the half-shells.
To get the half-shells to sit up, rest them against each other.
This is important so that the juices don’t leak out.
At the TableServe half-shells on crisp, dressed salad leaves.
