Grilled Lobster Tails Italiano
|Rock lobster tails||24 Ounce (4 Tails Of About 6 Ounce Each, South African)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Grated onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Snipped parsley||2 Tablespoon|
|Basil||1⁄2 Teaspoon, crushed|
|Oregano||1⁄4 Teaspoon, crushed|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
Thaw rock lobster tails according to package directions.
Cut underside membrane around edges and remove.
To prevent curling, hold tail in hands and bend it toward shell side to crack in three places; or insert skewer lengthwise through meat to keep tail flat.
Blend butter with onion, garlic, and a mixture of the parsley and herbs.
Brush flesh side of lobster tails with the seasoned butter.
Grill lobster tails, shell side down, about 4 inches from coals 5 minutes, brushing flesh side generously with seasoned butter.
Turn and continue broiling until meat is opaque and tender when tested with a fork.
Turn flesh side up and sprinkle each lobster tail with about 1 tablespoon cheese; heat until cheese is melted.
Transfer lobster tails to heated serving platter and serve with remaining butter sauce.