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Sage Buttered Lobster Tails

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Ingredients
  Lobster tails 40 Ounce (Spiny Lobster, Thawed, If Frozen, 4 In Number, 10 Ounce Each)
  Crookneck squash 6 Pound, ends trimmed (4 Medium Ones, 3/4 Pound Each)
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Grated lemon peel 1 Teaspoon
  Lemon juice 2 Tablespoon
  Minced fresh sage/1 teaspoon dry sage leaves 2 Tablespoon
  Lemon wedges 3
  Salt To Taste
  Pepper To Taste
Directions

With kitchen scissors, cut off fins and sharp spines along sides of each tail.
Set tail, shell side down, on a board; with a heavy knife, split tail in half lengthwise, using a hammer or mallet to force knife through shell.
Rinse lobster and pat dry.
Starting about 1/2 inch from the stem end, cut each squash lengthwise 3 or 4 times at about 1/4 inch intervals, leaving attached at stem end.
Gently fan slices out slightly.
Mix butter, lemon peel, lemon juice, and minced sage.
Reserve 1/2 of the butter mixture.
Place lobster, shell side down, on a grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level only 3 to 4 seconds).
Set squash on grill, gently fanning out slices.
Brush lobster and squash with 1/2 of the sage butter.
Cook squash 3 minutes; gently turn over with a wide spatula, brush with more butter and cook until tender when pierced, about 3 more minutes.
Cook lobster tail 5 minutes, then turn over and continue cooking until just opaque in thickest part (cut to test),about 2 minutes longer.
Place lobster and squash on dinner plates, drizzle reserved butter over lobster, and garnish with sage sprigs and lemon wedges.
Add salt and pepper to taste.

Recipe Summary

Method: 
Mincing
Ingredient: 
Lobster

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